Sweet Potato Gratin

I love this dish because it allows sweet potatoes to be used in a savory way rather than sweet. Most people think only of sweet potatoes during the holidays, when they are served covered in sugar, butter and marshmallows. Don't get me wrong, I love the holiday version of sweet potatoes, but they offer more than a sweet side dish.

This use of sweet potatoes makes a hearty side dish to any dinner. Mine came out a bit stickier than usual, so be cautious of the flour mix. I have made this many times, and it was only the last time that it was a bit sticky.

I also used locally grown Garnet colored sweet potatoes in addition to a tradition orange one. I found these gems at Whole Foods and needed to try them. Check out the color!

We had temphe and Lima beans with the sweet potatoes for our complete meal. Yummy!

Sweet Potato Gratin

3 - 5 TBS butter
1 large onion chopped
1 TBS fresh Rosemary, chopped
1 tsp salt
pepper to taste
3 large sweet potatoes, peeled, finely chopped
2 cups milk
1/2 cup flour
2 cups cheddar cheese
1 slice whole wheat bread, crumbled

1. Heat oven to 400 degrees. Lightly coat a 9 in. square baking dish with oil.

2. In a large skillet, heat butter over med heat and saute onion for a few minutes. Add sweet potatoes and cook about 5 more minutes.

3. While potatoes cook, combine milk and flour, stirring with a whisk. Pour into a small sauce pan, heat over medium heat and bring to a boil, stirring constantly. Add salt, pepper and rosemary. Remove from heat after it bubbles and thickens slightly.

4. Add to potato mix, stirring in a bit of the cheese. Transfer to the baking dish, sprinkle with remaining cheese and bread crumbs.

5. Bake 30 minutes until golden brown and bubbly.