Sweet Potato and Poblano Gratin
Why did the sweet potato hesitate crossing the road? Because it saw a fork up ahead!
It’s time to raise our forks in saluting this versatile and yummy offering when it comes to preparing a feast any time of the year.
Over the last ten years the per capita sweet potato consumption has increased almost every year.
In contrast overall potato consumption has remained fairly flat.
In fact, in 2017, the U.S. reached a high of consuming eight pounds of sweet potatoes per person.
And North Carolina gets the nod for producing the most amount of sweet potatoes in the US.
Highly favored in the South, it will probably remain a favorite as it requires hot days and warm nights for best growth.
Patience is a virtue when growing sweet potatoes especially when it takes around 150 days for them to mature.
A Nutritious Treat
And, surprise—Sweet potatoes can be good for you!
In addition to being high in fiber, they are excellent sources of Vitamins A, E, C, B6, Iron and Potassium.
And because of these benefits, they can contribute to healthier vision, as well as an improved immune and digestive system.
And yes, many times these healthy orange tubers are accompanied by marshmallows served in casserole form!
Who wouldn’t want to at least investigate something hiding under a bubbling layer of marshmallows?
A Delicious Alternative
But, this is the perfect moment to shake things up and look at our friendly tuber in a different way.
Despite its name, the sweet potato doesn’t always have to be served with the ooey gooey layers of sweetness you may be used to.
Why not delight your family and friends by mixing in tasty ingredients such as poblano peppers, smoked mozzarella, a twang of garlic and heavy cream to your creation?
It’s not your grandmother’s sweet potato casserole, but I can assure you that people will soon focus on having seconds, rather than second thoughts. It will be the one thing that everyone around the table can agree upon.
So let’s give a proper fork salute to this beautiful sweet potato and poblano gratin casserole.
This Sweet Potato and Poblano Gratin will delight your family and friends. It’s time to embrace this reimagining of the ooey gooey sweet potato casserole!
- 3 cups thinly sliced sweet potato rounds
- 2 cups thinly sliced gold potatoes
- 3 poblano peppers, roasted and roughly chopped
- 1 1/2 cups shredded Swiss cheese
- 2 cups shredded smoked mozzarella cheese, reserve 1/2 cup
- 1/2 cup green onions, white and green parts, sliced
- 4 garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon white pepper
- 1 1/2 cups heavy cream
- Heat oven to 375˚ F.
- Mix together the kosher salt, cayenne pepper, and white pepper. Set aside.
- In a small casserole dish, place a layer of 1 cup of the sweet potatoes followed by 1 cup of the gold potatoes.
- Sprinkle 1/3 of the kosher salt mixture on top of the potato layer.
- Sprinkle 1/2 of the minced garlic cloves on top of this.
- Follow this with 1/2 of the Swiss cheese and 1/2 of the mozzarella.
- Repeat this layering 1 additional time.
- Finish with a layer of the remaining 1 cup of the sweet potatoes on top.
- Sprinkle the remaining kosher salt mixture on top of the sweet potatoes.
- Sprinkle the green onions on top of the final layer of sweet potatoes.
- End with 1/2 cup of the mozzarella.
- Pour the cream over the top.
- Bake 20-40 minutes or until bubbly and browned around the edges.
- Place under a broiler to brown the top if desired.
Smoked mozzarella gives this casserole an especially delicious favor. Use it when you can. When you can’t find it, plain ole mozzarella is just as good.