Curried Sweet Potato Gratin

Sky and I went up to Vermont in December to spend the holidays with his family, which was a lot of fun. His Aunt Callie roasted a turkey while we were there, so we volunteered to make the sides: curried sweet potato gratin and brussel sprouts. I'm a sucker for a gratin, and I liked that the curry cut the sweetness of the potatoes and the richness of the cheese. My potatoes turned out a little undercooked, so I've adjusted for that in the recipe below. Make sure the potatoes are soft when you take them out of the water. I adapted this recipe from Bon Appetit.

Total time to cook: 1.5 hours
Makes 10-12 servings

4 medium sweet potatoes, peeled
1 tbsp curry powder
1 tbsp cumin
3/4 tsp cinnamon
1.5 cups sour cream
3 cups shredded white cheddar cheese
- Preheat the oven to 350 degrees. Bring a large pot of water to boil.
- Boil the potatoes until they're pretty soft, about 25 to 30 minutes. If you're not sure, cut one in half and test a slice from the middle. Slice the potatoes (a quarter of an inch thick.) Set aside the potatoes to cool.

- Mix the curry powder, cumin and cinnamon in a small bowl.
- Cover the bottom of a medium metal or glass baking dish (I don't remember how big the baking dish was that we used, but maybe 10.5x7?) with a layer of sweet potatoes. Spread half a cup of sour cream over the potatoes and then add one tablespoon of the spice mixture across the top. Add one cup of the cheese.
- Repeat the last step two more times. After you add each layer of potatoes, press down a little to meld everything together.
- Bake for 40 minutes, and serve warm.

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