Sweet Potato-Apple GratinThe Culinary Institute of America’s Sweet Potato-Apple Gratin is an updated version of a classic holiday side dish. Chef’s tip: This dish may be made a day in advance and reheated for serving.
Makes 10 servings
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 1 teaspoon curry powder
- 1 tablespoon minced ginger root
- 1/3 cup chopped dates
- 1/2 cup apple cider
- 1/2 cup orange juice
- 2 pounds sweet potatoes, peeled and sliced into 1/8”-thick rounds
- 8 ounces Honeycrisp apples, peeled, halved, cored, and sliced 1/8” thick
- Salt and pepper, to taste
- Cooking spray, as needed
- Preheat the oven to 375 degrees F. Spray the inside of a 6-cup baking dish with cooking spray.
- Heat a small sauté pan over medium heat, and then add the olive oil, shallots, curry powder, and ginger, and sweat for 2 minutes until very aromatic, but without browning.
- Add the chopped dates, apple cider, and orange juice and simmer for 1 minute. Remove the aromatic mixture from the heat.
- Place the sweet potatoes and apples in a large bowl. Pour the aromatic mixture over them, add the salt and pepper, and mix well.
- Neatly arrange and layer the mixture into the prepared pan so that it is level. Pour and spread any of the remaining aromatic mixture over the top.
- Cover the pan with aluminum foil and bake in the preheated oven for about 30 minutes. Uncover the pan and move it to the top rack of the oven. Bake for an additional 15 to 20 minutes, or until the potatoes are fork-tender and the top is lightly browned.
- Remove the pan from the oven and serve while still hot.
Per serving: 130 CALORIES, 2 g PROTEIN, 26 g CARBOHYDRATES, 3 g FIBER, 3 g TOTAL FAT (0.5 g saturated fat), 56 mg SODIUM, 0 mg CHOLESTEROL