Many people associate sweet potatoes as a sugar-sweet side dish for Thanksgiving — swimming in butter and brown sugar, and topped with marshmallows. While this classic dish is fantastic, I decided to give it a savory makeover this year with the help of a secret ingredient.
Instead of boiling and mashing the sweet potatoes, I went for a twist on the classic baked gratin dish. I thinly sliced the raw sweet potatoes into 1/8″ thick rounds (a mandoline would make this job even easier) and layered them in a baking dish, scattering grated smoked Gouda cheese in between each layer (ending up with three layers of potatoes). For a typical gratin, cream is poured over the layered potatoes before baking. To spice this up a bit, I added chopped garlic and Stubb’s Pork Marinade — which contains spices garlic, lemongrass and ginger — to the cream.
The result: a tasty casserole that’s cheesy, smoky, creamy, slightly spiced and with a hint of sweetness from the sweet potatoes. After tasting this, I may never go the typical brown sugar and marshmallow route for Thanksgiving again.
Read the rest of this entry