Smoky Sweet Potato Gratin

Tilford layers thin slices of sweet potato in a dish between spoonfuls of goat cheese and a cream sauce spiced with paprika and chipotle puree to create this creative Thanksgiving side. 

Sweet potato casserole doesn't have to be a sugar bomb. Here, Mission Taco Joint's Jason Tilford layers thin slices of sweet potato in a dish between spoonfuls of goat cheese and a cream sauce spiced with paprika and chipotle purée to create this creative Thanksgiving side. 

Smoky Sweet Potato Gratin

Recipe courtesy of Jason Tilford, chef and co-owner of Mission Taco Joint

  • 3 sweet potatoes
  • 1 cup goat cheese
  • 2 cups cream
  • 1 Tbs salt
  • ¼ cup chipotle purée
  • 2 Tbsp smoked paprika
  • 1 cup Panko bread crumbs
  • ⅛ cup melted butter

Preparation | Preheat oven to 375 degrees. Peel the sweet potatoes and slice into ⅛ inch slices, set aside. Prepare the cream by mixing it with salt, chipotle purée and half of the smoked paprika in a mixing bowl; whisk to blend. Spray a baking dish with non-stick spray and put a layer of the sweet potato down, overlapping to cover as much of the bottom as possible. Top with ¼ of the goat cheese and ¼ of the cream sauce. Repeat this process until potatoes, cheese and cream are all used. Cover with foil and place in oven for 30 minutes. Remove foil and cook for another 15 minutes.

Prepare the crumb topping by mixing the breadcrumbs, butter and remaining smoked paprika. Top the gratin and cook for another 10 minutes until golden brown. Remove and allow to cool for 10 minutes for cream to set before cutting.

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