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Smoky Yam Gratin Recipe

Smoky Yam Gratin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on February 10, 2012

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    Tasty! Finally found great recipe that's not sweet. Although I know my uncle absolutely hated sweet potatoes his entire life - seriously, the only thing he won't eat - I surprised him with this side and it converted him - he was amazed at how much he enjoyed it. My husband, already likes sweet potatoes in any form, could not stop eating this dish until I took the tray away from him so I could prep for next day leftovers, and they were still terrific.

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  • on November 03, 2011

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    They were so delicious! I highly recommended!

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  • on February 03, 2011

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    DELICIOUS! I did it as an alternative side dish @ our holiday dinner this year and it was a hit, even for those who said they didn't care for chipotles... but that is a key element to the smoky taste this dish has. Would be an excellent accompaniment to RIBS!

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  • on December 27, 2010

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    This dish was outstanding! I made it for Christmas dinner -- and I was a little worried that it might be too spicy for my parents. However, the amount of chipotle gave it just the right kick -- even my Dad was impressed! I made it mainly as written, except I accidentally purchased plain vs. smoked Gouda; I compensated with a drop or two of liquid smoke. I also cooked it longer, given I had it in the oven with another dish; for about an hour at 325, then another 20 minutes or so at 350. I also added the bread crumb topping at the beginning vs at the end; I'm sure it would have given it a nice crunch on top -- however, the taste was still amazing! Highly recommend it -- thanks, Big Daddy!

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  • on December 25, 2010

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    This a really great dish. I don't normally even care for yams/sweet potatoes. My modifications-- I used a mix of white and orange yams, reduced the liquid by a half cup, added bacon and pecans to the topping, cooked it for 45 min covered, left it in my warmer for an hour or so while I used the oven for other dishes, then I added the topping and cooked it for approx 20 minutes at 350. Tender, perfect, not soupy in the least. Thanks to others for their advice so I knew to reduce the liquid and bake longer.

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  • on December 12, 2010

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    Someone should inform Mr. McCargo that what he was using in this dish was SWEET Potatoes, NOT YAMS ! Yams are pale white in color and come from South America. Sweet Potatoes come from the southern USA and are orange in color ! Big differnce. I have never even seen Yams in any stores in the USA. But I have seen Yams as I use to live in Panama Canal Zone and they are quite common there

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  • on December 10, 2010

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    I followed recipe exactly listed and it came out soupy. I wanted gratin, not soupy yams. Now I don't know what to do. TG is tomorrow.

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  • on July 13, 2010

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    THANK YOU AARON! I loved this entire holiday happiness meal!
    You are my hero!

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  • on July 03, 2010

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    I made this dish for the first time on father's day and since I was having over 25 people for dinner I was not sure how the dish was going to turn out. So I decided to error on the side of caution and made traditional sweet potatoes along with Aaron's smoky yam gratin. WELL! This recipe was SPECTACULAR!!!!! Everyone loved the recipe and unfortunately I did not have enough! Everyone raved over the dish. Once again, Aaron, you rock! This one is a keeper!

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  • on April 21, 2010

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    I wanted a new way to cook sweet potatoes that didn't necessarily sweeten them up, and this recipe is definitely it. Was a hit at the family Christmas dinner last year! I'll lessen the fat content next time to try and make the dish a _frequent_ favorite, but I'll keep the fat for the holiday dinners! :-

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