Cozy weather calls for cozy food. That is an absolute fact. I use sweet potatoes a lot in the fall and am always trying to revamp them. Not that simply roasting them with rosemary isn’t always enough, because it is, but the sweet potato is hardly a trending item on everyone’s menu. I thought up this recipe when I was really craving a gratin, a dish that’s usually covered in cream and topped with cheese, and/or breadcrumbs and is baked in the oven. The traditional gratin is thinly sliced potatoes, cooked in cream, and baked until golden brown. The sweet potato works really well with Middle Eastern and Mediterranean spices; I dabble with a spiced sweet potato hash now and then. I’ve also had curry sweet potato fries before so I knew the flavor pairings would be a match made in Heaven. I was actually afraid the whole thing would be too sweet but with the warm spice of the garam masala, coriander, and cayenne, this needs to be a side dish at your next dinner party. Plus, serving it in a skillet makes for a great presentation. See, dinner parties are easy! I just did most of the work for you. Onward!
Our cozy ingredient line up (get used to the word cozy, I’m obsessed):
From Top Left to Right: Fig jam, spice mixture of nutmeg, garam masala, ground ginger, coriander, and cayenne, curry powder, sweet potatoes, cream (I give you permission to use coconut milk if you wish), and parsley. Totally easy ingredients.
First, we make our curry cream. That either gets you excited or it totally disgusts you. Give it a healthy stir!
This dish is all about layering. A little sweet potato, a little cream, a little spice, a little jam. The sweet potatoes are smiling at you.
We layer until the sweet potatoes are submerged. This isn’t submerged so I had to add a little more cream. I adjusted the recipe accordingly. I will admit the jam looks a leetle weird but once it’s baked, it transforms. Have a little faith in the process! PS. When heated over the stove with a little bit of water, the fig jam is a great sauce for pork or chicken.
Our gratin is baked until tender and bubbling. Bubbling should be the result of every recipe when cooking in the Fall. I wanted to give you an up close and personal shot of this gratin. The curry powder makes it a pretty yellow color.
Add a little parsley and we are in business! There is so much flavor going on here! I’m tempted to make this for Thanksgiving.
I wanted you to see the gratin in action. It’s so creamy and comforting, it’s perfect for a cozy (there I go again!) dinner at home…with friends…and wine. Happy gratin making!