Sweet Potato Gratin



by Chef Avram Wiseman
Dean of Students, Center for Kosher Culinary Arts

Sweet potatoes, honey, cinnamon, ginger and nutmeg – a perfect marriage of flavors combined to produced this parve, creamy Sweet Potato Gratin.


3 pounds sweet potatoes
3 eggs
1/4 cup Coffee Rich or milk substitute
1/2 cup flour
3-4 tbsp honey
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg (optional)
1 tbsp grated or 1/2 tsp ground ginger
Salt and pepper to taste


Peel and boil sweet potatoes until tender. Shock them in ice water to stop the cooking and to retain the bright color. Puree in a food processor, and reserve in a large colander. Allow the mixture to drain.

Whip the eggs in a clean mixing bowl. Add all the other ingredients and season well. Divide the mixture into two well greased molds or one large baking dish and place onto sheet pans into a preheated 325 degree oven. Pour hot water onto the sheet pans to provide steam while baking and bake for 35-40 minutes.

Test for doneness by inserting a skewer and internal temperature should reach 160 degrees and be firm on top.


Yield: Serves 6

Recipes: Side Dishes, Sweet Potatoes, Parve, Kosher

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Side Dishes