Rum-Glazed Sweet Potato, Apple, And Chestnut Gratin
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)6 tbsps
Unsalted Butter1 cup
Honey1 tsp
Cinnamon1 tsp
Ground Ginger1 tsp
Mace (ground)Directions:
1
Preheat the oven to 400 degrees F
2
Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender
3
Let them cool
4
Peel the sweet potatoes and cut them diagonally into 1/4-inch slices
5
In a bowl toss the apples with the lemon juice and arrange them with the sweet potato slices in a buttered 14-inch gratin dish
6
Sprinkle with the chestnuts
7
In a stainless steel or enameled saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved
8
Spoon the mixture oven the sweet potatoes and apples and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes, or until the apples are just tender and the sweet potatoes are heated through
9
The uncooked gratin can be assembled 1 day ahead and kept refrigerated, covered
10
Bake, uncovered, basting occasionally, for 40 minutes
11
Put the gratin under a preheated broiler about 4 inches from the heat until the edges are browned lightly