SWEET POTATO GRATIN Looks fantastic at the table and tastes even better! Everybody knows about potato gratin, but we’ve spun it around to enhance the flavour using sweet potato! Give it a try today!
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For the Smoothie

  • Approx. 1.2 kg sweet potatoes (as evenly thick as possible!)
  • 1 garlic clove
  • 150 ml vegetable stock
  • 6 cherry tomatoes
  • 60 g Pecorino cheese
  • 40 g pine nuts
  • 4 sprigs of sage
  • Olive oil
  • Freshly ground salt and pepper


    Step 1/3

    Preheat the oven to 200°C. Peel the sweet potatoes and slice thinly and evenly. Layer the slices of sweet potato in a STAUB Braiser with Chistera Drop-Structure (26 cm) so that they are askew and closely arranged.

    Step 2/3

    Peel and finely chop the garlic clove, halve or quarter the washed cherry tomatoes and distribute both over the layered sweet potato. Pour in the vegetable stock, drizzle with olive oil, season with salt and pepper and sprinkle the freshly grated Pecorino cheese over everything.

    Step 3/3

    Finally, sprinkle the pine nuts and halved sage leaves over the gratin, cover with the lid and cook in the oven for 45–50 minutes. Remove the lid 10 minutes before the end to allow the gratin to colour slightly. Remove the Braiser with Chistera Drop-Structure from the oven and serve the sweet potato gratin as a side dish or vegetarian main dish with salad.

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