Sweet Potato Gratin
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 80 mins
Serves 6-8
As the temperatures start to drop and Thanksgiving approaches, there’s no better way to bring warmth and comfort to your table than with a delicious side dish like sweet potato gratin. This isn’t your typical holiday casserole – this recipe takes sweet potatoes to the next level, layering them with rich cream, herbs, and a touch of cheese to create a creamy, golden-brown masterpiece. Here’s why this sweet potato gratin is bound to become a new favorite on your seasonal menu!
In Chinese medicine, sweet potatoes are highly regarded for their nourishing properties, particularly when it comes to supporting the Kidneys. In Chinese medicine, the Kidneys are viewed as the root of life, responsible for vital functions related to growth, reproduction, and longevity. They’re considered essential for overall vitality and resilience. The Kidneys are also the organ of the Winter season. Sweet potatoes, with their naturally sweet flavor, warming nature, and rich, nourishing properties, are a perfect food for enhancing Kidney health and supporting the body’s foundational energy.
How Sweet Potatoes Nourish the Kidneys:
Strengthening Kidney Yin and Jing (Essence): In TCM, the Kidneys store both Yin (cooling, nourishing energy) and Jing (life essence), which is essential for vitality, immunity, and aging gracefully. Sweet potatoes are known to replenish Kidney Yin and support Jing. This is especially beneficial for individuals experiencing signs of Yin deficiency, such as lower back pain, fatigue, dryness, or premature aging. Sweet potatoes help nourish this deep energy reserve, promoting overall vitality.
Moistening and Lubricating the Body: Sweet potatoes have a naturally moistening effect, which benefits the Kidneys as well as the Lungs. This is particularly helpful in dry, cool weather or for those experiencing dryness in their skin, hair, or mucous membranes. By adding moisture, sweet potatoes support Kidney Yin, balancing the internal environment and helping the body stay resilient against seasonal changes.
Boosting Digestive Health: In Chinese medicine, the Spleen and Stomach are responsible for digestion, which creates postnatal Qi – the energy we receive from food. Strong digestion also helps the Kidneys, as the body doesn’t have to rely solely on the Kidneys for energy. Sweet potatoes are easy to digest and provide a stable source of Qi, thereby supporting the Spleen while conserving the Kidneys’ energy.
Supporting Blood Nourishment: Sweet potatoes are rich in vitamins, minerals, and antioxidants, particularly beta-carotene, which the body converts to Vitamin A. In TCM, they are said to strengthen the Blood, which helps the Kidneys and Liver. By nourishing the Blood, sweet potatoes assist in maintaining healthy circulation, skin, and energy levels, all essential for a balanced Kidney function.
To maximize their Kidney-nourishing effects, it’s best to cook sweet potatoes in ways that enhance their warming, moistening properties, such as baking, roasting, or slow-cooking. These methods help retain their sweetness and warming essence, aligning with TCM’s view of seasonal cooking, especially in fall and winter when the body benefits most from warm, hearty foods.
Incorporating sweet potatoes into your diet is a simple and delicious way to support your Kidney health, nurture your body’s essence, and enjoy long-term vitality. Enjoy the naturally sweet taste and all the warming, nourishing benefits that sweet potatoes offer, especially during cooler months, when your body will appreciate the comfort and strength they bring.
INGREDIENTS
1 tablespoon unsalted butter, plus more for the dish
1/4 cup breadcrumbs
1/4 cup crushed gingersnap cookies
2 cups heavy cream
1/4 cup pure maple syrup
2 teaspoons fresh thyme
1/4 teaspoon ground allspice
Kosher salt
Pinch of cayenne pepper
3 pounds sweet potatoes (6 to 8 medium), peeled and sliced 1/4 inch thick
INSTRUCTIONS
Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.
photo and recipe inspiration to Food Network
