Mashed Sweet Potato Gratin

A slightly refined—and lower in fat and calories—version of candied yams, which are really sweet potatoes. Mix in some peeled and minced fresh ginger for added kick. Other vegetables you can use: apples or pears (sliced, not mashed) or any winter squash.

4 tablespoons (1/2 stick) butter

11/2 to 2 pounds sweet potatoes, cooked in any manner (preceding recipe)

Salt and freshly ground black pepper

Freshly grated nutmeg (optional)

1/2 cup chopped pecans, walnuts, almonds, or hazelnuts (optional)

• Heat the oven to 400 F. Grease a gratin dish with some of the butter. Heat the potatoes if necessary and mash them with the butter, a sprinkle of salt and pepper, and a dash of nutmeg if you’re using it.
• Taste and adjust the seasoning. Put the sweet potatoes in the gratin dish, smoothing the surface or leaving it rustic looking.
• Sprinkle the top with the nuts. Bake until the dish is hot and golden on top, 15 to 20 minutes, and serve hot or warm.
  Mashed Sweet Potato Brulee.
  • You can also prepare this in individual ramekins for a fancier presentation: In Step 2, after baking, sprinkle the top with 3/4 cup brown sugar.
  • Turn on the broiler and adjust the rack to about 4 inches from the heat source. Broil, watching carefully and turning the dish as necessary. When the sugar bubbles and browns, it’s ready. Let sit for a few minutes before serving.
    Maple-Glazed Mashed Sweet Potato.
    • Follow the preceding variation, but substitute 1/2 cup maple syrup for the brown sugar; it won’t develop a crisp top like the sugar but will thicken and create a rich glaze.
  • MAKES: 4 to 6 servings
  • TIME: 25 minutes with cooked sweet potatoes