This Sweet Potato Gratin with Maple Rosemary Pecan Crunch is a decadent, comforting side dish – perfect for any type of holiday dinner! It’s made with super simple ingredients – thinly sliced sweet potatoes, heavy cream, Gruyere cheese, parmesan, garlic, rosemary, and nutmeg! The rosemary pecan crunch tops it all off and adds incredible texture and sweet & savory flavor!
I initially wanted to share this recipe for Thanksgiving, but I ran out of time! It’s ok though, because it’s perfect for any holiday side, or for when you’re just craving something really really cozy. This sweet potato gratin is SO comforting, decadent, creamy, and downright delicious. I’m not a fan of the typical sweet potato casserole (my family has never really cared about it!), so I LOVE how this sweet potato dish is savory. It just has a tiny touch of sweetness from the maple rosemary pecan crunch on top (yes, maple rosemary pecan crunch!!), and it’s pretty much the best thing ever.
In addition to how delicious this is, the process and ingredients could not be simpler.
It’s one of those side dishes that seems really fancy and like it took a lot of time, but it’s mostly hands off – and you can make the crunch topping ahead of time!
It’s super rustic and you really can’t mess it up! All it takes is some slicing and layering, and then you bake it low and slow for about an hour! After that, I like to put it under the broiler for a few minutes to get that golden brown delicious top, and then the best part – sprinkle it with maple rosemary pecan crunch! Ever since I made this hazelnut bacon crunch last year for this creamed kale, I knew I had to create something similar! The super creamy side with the crunch on top combination is just unbelievably good.
It starts with super thinly sliced sweet potatoes. I did these by hand with a sharp knife, but you could totally use a mandolin if you want to! You want about 1/8” thickness so that they cook evenly and melt into that luxurious infused heavy cream. You only need abut 2-3 pounds, or 2-3 medium-large sweet potatoes, so if you don’t have a mandolin, that’s totally ok!
Let’s talk about this infused heavy cream.
All you need to do is bring heavy cream, garlic, rosemary, nutmeg, salt, and pepper to a simmer, and then let it steep for ten minutes or so to keep infusing. What we’re left with is perfectly garlicky, rosemary scented heavy cream. Perfectly seasoned, with just a touch of nutmeg. I add it to nearly all of my cream sauces and to many of my fall and winter recipes. It gives a little warm spice that I love so much, especially with anything creamy.
Infused heavy cream is great and everything, but this sweet and salty maple rosemary pecan crunch is what I’m really here for. It’s SO delicious and it can be used for SO many things. Salads, on top of yogurt or oatmeal for a little something different, added to baked brie, cheeseboards, on top of pasta – you name it!
You make it on the stovetop and it only takes a few minutes. And you’re left with the most delicious, sweet, savory, salty, pecan crunch! Filled with rosemary, maple, a little brown sugar, olive oil, cinnamon, and salt! I’ve made a similar candied nut before for this salad, except in the oven.
I love this version because it’s super quick and only takes a few minutes on the stovetop!
You won’t even believe how insanely delicious it is, especially with the creaminess of the potatoes + all that lovely, melty gruyere and salty parm!
If you wanted to make this gratin ahead of time, there’s a few ways I’d recommend getting it prepped!
Here’s how to do it:
- Start by making the maple rosemary pecan crunch. You can make this up to 3 days ahead of time, let it cool completely, and keep it in a sealed container at room temperature!
- Slice your sweet potatoes. I’d slice them no more than 2 days ahead of time, and keep them in a sealed container in the fridge so that they don’t dry out!
- If you want to assemble the gratin the day of, and keep it in the fridge so it’s ready to bake, you can assemble it and pour in the heavy cream (everything up to the baking step), and cover the skillet with foil. Keep it in the fridge until you’re ready to bake, and just slide it in to the oven when you’re ready! Foil and all.
I wouldn’t recommend baking the sweet potato gratin ahead of time and reheating, because it’s simply just not as good that way! Prepping it this way ensures that it’s every bit as good as if you were to make it all at once!
Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen. I especially love being a part of your holiday celebrations!
Sweet Potato Gratin with Maple Rosemary Pecan Crunch
This Sweet Potato Gratin with Maple Rosemary Pecan Crunch is a decadent, comforting side dish - perfect for any type of holiday dinner! It's made with super simple ingredients - thinly sliced sweet potatoes, heavy cream, Gruyere cheese, parmesan, garlic, rosemary, and nutmeg! The rosemary pecan crunch tops it all off and adds incredible texture and sweet & savory flavor!
For the sweet potato gratin
- 1 3/4 cups heavy cream
- 3 cloves garlic, crushed and peeled
- 3 sprigs fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon unsalted butter, softened
- 1 3/4 pounds sweet potatoes, very thinly sliced to 1/8'' thick rounds (about 2 medium-large sweet potatoes)*
- 6 ounces freshly grated Gruyere cheese
- 1/4 cup finely grated parmesan cheese
For the maple rosemary pecan crunch
- 3/4 cup chopped pecans
- 1 1/2 tablespoons light brown sugar
- 3 teaspoons pure maple syrup
- 1 teaspoon olive oil
- pinch of salt
- pinch of cinnamon
- 1 teaspoon finely chopped fresh rosemary
Preheat oven to 325℉. Begin by infusing the cream for the potatoes. Add heavy cream, garlic, 1 sprig rosemary, salt, pepper, and nutmeg to a medium saucepan. Bring to a simmer over medium to medium-high heat. Once simmering, reduce heat to medium-low and let steep for 10 minutes. Remove from heat.
Grease a heavy bottomed oven safe skillet (preferably cast iron) with the softened butter. Arrange 1/3 of the potatoes in an even layer on the bottom of the skillet, followed by 1/3 of the Gruyere cheese. Repeat with remaining potatoes and Gruyere, with the final layer of Gruyere on the top. Pour the cream over the top (I like to leave the garlic cloves and rosemary in there for extra flavor!). Sprinkle with the parmesan cheese. Lay the remaining 2 sprigs of rosemary on top. Cover tightly with aluminum foil and bake for 1 hour, or until potatoes are tender.
Meanwhile, make the rosemary pecan crunch. Heat a medium nonstick skillet over medium-high heat. Add the pecans, brown sugar, maple syrup, olive oil, salt, and cinnamon and cook for 3-4 minutes, stirring frequently, or until sugar has melted and caramelized, and pecans are golden brown and fragrant. To finish, stir in the rosemary and an extra pinch of salt. Let cool.
Once gratin has baked for an hour, remove the foil and preheat your broiler to high. Carefully position the rack in the upper third of the oven. Broil gratin for a few minutes, until the top is golden brown and bubbly. Let cool for a few minutes, then sprinkle the top with maple rosemary pecan crunch. Serve hot!
*I usually slice my sweet potatoes by hand with a sharp knife, but if you have a mandolin, that works great too + will be quicker! I have one similar to this one and it works great!
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