Hello friends! This is a sponsored post in partnership with McCormick. Today we’re sharing a spicy take on a classic sweet potato side that’s a wonderful addition to your Thanksgiving table.
Have you planned your Thanksgiving menu yet? Whether you’re hosting or bringing a dish to a gathering, this gratin is easy to make and travels well. In my family the host provides the turkey and everyone else contributes sides and desserts. This year my aunt is hosting and we’ve been coordinating the menu by email.
I wanted to share this Smoked Chile Sweet Potato Gratin as a savory alternative to the marshmallow-topped version. I’m not a marshmallow fan, and this gratin is what made me fall in love with sweet potatoes. It balances sweetness with smoky, spicy flavors for a dish that’s irresistibly good—one helping easily leads to another.
This gratin is sweet, smoky, and spicy without being overly sweet. The spices accent the potatoes’ natural flavor instead of masking it. It’s a great dish to bake mostly at home and finish at the gathering: prepare and bake, then add the crunchy Panko topping and brown it for a few minutes once you arrive. If it cools on the ride, the final bake will warm it and revive the crisp topping.
The butter-coated, spiced Panko crumb topping is the finishing touch that makes this dish special. Everyone loves the crunchy contrast to the tender potatoes.
A quick tip: use a mandoline or slicer to get even, thin sweet potato slices. It speeds prep and ensures the potatoes cook through evenly. Layer the potatoes with smoky gruyère and a spiced cream—it’s a match made in heaven.
This gratin reheats beautifully, which is essential for any Thanksgiving side. That said, don’t be surprised if the pan disappears before there’s a chance for leftovers.
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Smoked Chile Sweet Potato Gratin
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- Author: Julie
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12
- Category: Sides
- Method: Bake
- Cuisine: American
Description
A spicy twist on the classic sweet potato side that’s perfect for your Thanksgiving table.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 teaspoon McCormick Ground Cumin
- 1/2 teaspoon McCormick Garlic Powder
- 3/4 teaspoon McCormick Chipotle Chili Powder, divided
- 5 medium sweet potatoes, peeled and thinly sliced
- salt and pepper
- 8 ounces gruyère, grated
- 1 cup panko bread crumbs
- 1 tablespoon McCormick Parsley Flakes
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk the heavy cream with 1/2 teaspoon chipotle chili powder, ground cumin, and garlic powder.
- Pour 1/2 cup of the cream mixture into the bottom of a 9×13-inch baking pan and spread to the edges.
- Arrange half of the sweet potato slices in an even layer. Season with salt and pepper and sprinkle half the grated gruyère over the potatoes.
- Pour half of the remaining cream mixture evenly over the cheese layer.
- Layer the remaining sweet potatoes, season with salt and pepper, and top with the remaining gruyère. Pour the last of the cream over everything.
- Cover with foil and bake for 45–50 minutes, until the potatoes are nearly tender.
- While the gratin bakes, combine panko, parsley, and the remaining 1/4 teaspoon chipotle chili powder. Stir in the melted butter until crumbs are coated.
- Remove the foil, spread the breadcrumb mixture evenly over the top, and return to the oven.
- Bake an additional 10–15 minutes, until the top is golden and bubbly and the potatoes are fork-tender.
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 5.4g
- Sodium: 274mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7.4g
- Trans Fat: 0.6g
- Carbohydrates: 19g
- Fiber: 2.1g
- Protein: 8.9g
- Cholesterol: 71mg
This post is sponsored by McCormick.