HCP Dishes!

Brandied Sweet Potato-Apple Gratin

Posted by Avi

Monday November 1, 2010

Yesterday I wrote about sweet potato fries; today sweet potato gratin. Because it’s November now, and we’re all thinking about Thanksgiving. And let’s face it: you can’t put a casserole dish of fries on the Thanksgiving dinner table.

Diane Phillips used to make this gratin using sherry, but at one of her Do-Ahead Thanksgiving classes she substituted brandy and loved the difference. Another quirk, this recipe calls for canned sweet potatoes or the real thing, whichever you prefer. “Canned?” you ask. Here’s what Diane says about it:

Some purists won’t use canned sweet potatoes, but my feeling is that when you are adding so many flavors to enhance the potato, you might not taste the difference between canned and freshly baked.

Like all of the recipes in her book You’ve Got It Made, this one tells what to do now, and what to do on the day you’re serving it (or the day before if the dish needs to defrost in the fridge overnight).

You can freeze this gratin for up to one month — so if you make it this week and store it in the freezer, you’ll already have one thing checked off your to-do list three weeks before Thanksgiving rolls around.

Brandied Sweet Potato-Apple Gratin

Two 15.5-ounce cans sweet potatoes, drained, or 4 large sweet potatoes, baked until soft, and peeled
1/3 cup unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 tablespoon brandy
1 teaspoon ground cinnamon
Pinch of ground nutmeg
2 medium-size apples, peeled, cored, and sliced 1/4 inch thick

MAKE NOW:

1. In the bowl of an electric mixer, beat together the sweet potatoes, 2 tablespoons of the butter, the brown sugar, corn syrup, brandy, cinnamon, and nutmeg at medium speed, until smooth.

2. Coat the inside of a 9-inch baking dish with nonstick cooking spray. Spread half of the sweet potato mixture in the dish. Top with a layer of apples, then the remaining sweet potato mixture. Cover the sweet potatoes with the remaining apple slices, arranging them in an artful pattern. Brush the top of the apples with the remaining butter, completely coating the apples so that they don’t discolor. Cover and refrigerate for up to 4 days or freeze for up to 1 month.

BAKE LATER:

1. Defrost the casserole in the refrigerator overnight, if necessary.

2. Preheat the oven to 350F. Allow the casserole to come to room temperature for about 30 minutes.

3. Bake for 30 to 40 minutes, until the apples are golden brown. Serve hot.


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      [...] Thanksgiving. But this year I’m trying to do a few things ahead of time. I’ve already made the Brandied Sweet Potato-Apple Gratin from Diane Phillips’ You’ve Got It Made. It was really easy (8 ingredients, 2 steps) and is now [...]

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