Recipes Nugget Markets Signature Recipes
Sweet Potato Gratin with Sichuan Chili Crisp
- Prep time
- 10 minutes PT10M
- Cook time
- 35–45 minutes PT45M
- Yield
- 8–10 servings
- Difficulty
It’s time to change up the sweet potato game! Along with classic Gouda and clove, Sichuan chili crisp adds just the right amount of gourmet intrigue, making this sweet and spicy side sure to impress!
Ingredients
- 3 pounds sweet potatoes
- 2 cups heavy cream
- 2 teaspoons kosher salt
- 2 garlic cloves, minced
- 1 tablespoon unsalted butter
- 2½ cups grated Gouda cheese, divided
- 5 teaspoons Fly by Jing Sichuan Chili Crisp
Preparation
Preheat oven to 350°F.
Peel and slice the sweet potatoes to approximately ¼-inch thick using a mandoline or slicer. Place into a large, heavy-bottomed, nonreactive pot with cream, salt and garlic. Heat over medium-low heat until cream thickens slightly and sweet potatoes are barely tender, about 15–20 minutes, being extremely careful not to scorch the cream.
Butter the inside of 8–10 small ramekins (6-inch diameter) or a 7x11-inch casserole dish and set aside.
Remove sweet potatoes from heat and add 2 cups of cheese plus chili crisp. Gently mix with a spatula to avoid breaking up the sweet potato slices. Pour the mixture into the prepared ramekins (or casserole dish) and top with remaining cheese.
Bake for 20–25 minutes, until golden and bubbly. Let cool 5 minutes before serving.