For Valentine’s Day we enjoyed a pork tenderloin marinated in rosemary and lemon juice. For a side dish, I went with a Sweet Potato Gratin – decadent butter and cream for me and a healthy sweet potato for her. Yes, it does look like it is swimming in butter but, out of the liquid, it is perfect.
1 large or 2 small sweet potatoes, peeled, thinly sliced
4 tablespoons butter, melted
Salt and freshly ground black pepper to taste
2/3 cup heavy cream
2/3 cup chicken broth or stock
Heat oven to 375 degrees.
Combine potatoes, butter salt and pepper in large bowl and toss gently to coat potatoes. Coat a casserole dish with butter and layer potato mixture, pressing down on potatoes before adding next layer.
Stir together chicken broth and cream and pour over potatoes. The gratin can be made ahead up to this point, covered and refrigerated.
Bake uncovered until tender for 40-45 minutes and top is lightly crisp. Midway through baking, tip the dish and baste with accumulated liquid.