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Sweet Potato Gratin with Ginger



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Sweet Potato Gratin with Ginger
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4 1/2 pounds tan-skinned sweet potatoes,
peeled, thinly sliced
1 1/2 pounds red-skinned sweet potatoes
(yams) peeled, thinly sliced
1/3 cup finely chopped shallots
1 tablespoon (generous) minced crystallized ginger
1 cup whipping cream
1 cup chicken broth
2 tablespoons butter, melted
1/4 teaspoon ground nutmeg

Preheat oven to 400 degrees F. Butter a 15 x 10-inch baking dish.
Arrange 1/3 of both potatoes in dish. Sprinkle with half of shallots and
ginger. Sprinkle with salt and pepper. Cover with 1/3 of both potatoes.
Sprinkle with remaining shallots and ginger. Cover with the remaining
potatoes. Mix cream and broth and pour over potatoes. Brush potatoes
with melted butter. Sprinkle with ground nutmeg. Cover potatoes with
foil. Bake 45 minutes. Uncover; bake until potatoes are tender and
liquid thickens, about 15 minutes. Cool 10 minutes. Serves 10.

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