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Sweet Potato Gratin PDF Print E-mail

KosherEye.com

sweetpotatogratin

by Chef Avram Wiseman
Dean of Students, Center for Kosher Culinary Arts

Sweet potatoes, honey, cinnamon, ginger and nutmeg – a perfect marriage of flavors combined to produced this parve, creamy Sweet Potato Gratin.

Ingredients:

3 pounds sweet potatoes
3 eggs
1/4 cup Coffee Rich or milk substitute
1/2 cup flour
3-4 tbsp honey
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg (optional)
1 tbsp grated or 1/2 tsp ground ginger
Salt and pepper to taste

Directions:

Peel and boil sweet potatoes until tender. Shock them in ice water to stop the cooking and to retain the bright color. Puree in a food processor, and reserve in a large colander. Allow the mixture to drain.

Whip the eggs in a clean mixing bowl. Add all the other ingredients and season well. Divide the mixture into two well greased molds or one large baking dish and place onto sheet pans into a preheated 325 degree oven. Pour hot water onto the sheet pans to provide steam while baking and bake for 35-40 minutes.

Test for doneness by inserting a skewer and internal temperature should reach 160 degrees and be firm on top.

Notes:

Yield: Serves 6

Recipes: Side Dishes, Sweet Potatoes, Parve, Kosher

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