Sweet Potato and Vanilla Gratin
- 6 medium sweet potatoes (about 2 and a half pounds)
- 1 tsp kosher salt
- 1 stick (8 tbsp or 115g) salted butter
- 2 garlic cloves, crushed
- 2 ½ tsp Beyond Good Pure Ground Vanilla
- ½ tsp freshly ground black pepper
- 1 cup heavy cream
Although this isn't your average pairing, the subtle sweetness and earthiness of sweet potato perfectly complement the warm, sweet notes of vanilla, making this a flavor bomb that can be served as a side or eaten all on its own.
- If needed, scrub sweet potatoes and trim the ends. With the skin on, slice into thin ¼-inch slices and place in a large bowl. Season with salt, toss to combine, and set aside.
- In a small saucepan, melt the butter over medium-low heat. Add the crushed garlic cloves and vanilla and cook for about 1 minute, making sure not to let the garlic burn.
- Lightly brush a 9x13-inch casserole dish with some of the melted butter mixture.
- Arrange the sliced sweet potato in the greased casserole dish in an even layer. Brush with the melted butter mixture. Arrange another layer of sliced sweet potato and repeat this process until all of the sweet potatoes have been used.
- Brush the top of the final layer of sweet potatoes and cover the dish with foil.
- Place in the oven and cook for approximately 45 minutes or until just undercooked.
- Remove the dish from the oven and pour the heavy cream evenly over the potatoes. Return the dish to the oven, uncovered, and bake for a further 15-20 minutes or until golden and cooked through.
- Serve immediately.