What a fantastic weekend in Little Rock, Arkansas! It’s hard to believe I left Arkansas almost ten years ago. It feels like a lifetime ago. Some of my favorite people in the world are there and I love going back to visit them…especially in the Fall. I was there to attend a friend’s wedding at Moss Mountain Farm about 40 minutes outside of Little Rock and it was just beautiful. The Farm is owned by famed gardener, author, and television personality P. Allen Smith. The afternoon wedding was spectacular and the dinner sparked some culinary inspiration. I was so impressed by the pork tenderloin, green beans, corn bread muffins and sweet potatoes that I started asking everyone sitting around me…How do you think you make these sweet potatoes? The dish was just so amazingly delicious. We all started debating how to replicate this side dish. Everyone had a different opinion. Well, it turns out the recipe is actually from the farm owner and gardener himself and it is A-mazing. I made them for my husband last night and he agreed they are incredible. Killer side dish…especially on the Thanksgiving table. Thank YOU P. Allen Smith.
Here is the recipe:
Sweet Potato Gratin
4 Tablespoons of Butter
4 Garlic Cloves – Minced
2 Tablespoons of Flour
1 1/2 Cups of Heavy Cream
4 Sweet Potatoes – Peeled and Cut into 1/4 inch rounds
1/2 Cup of Fine Breadcrumbs
1/2 Cup of Parmesan Cheese
Preheat Oven to 325 Degrees. Butter a deep gratin dish and set aside. Melt 2 tablespoons of butter over low heat. Add garlic and stir until softened.
Then add flour. Stir in cream and bring mixture to a simmer.
Arrange potatoes in dish and pour mixture over them.
Bake at 325 for one hour. Remove dish from oven. Melt the additional 2 tablespoons of butter with the cheese and breadcrumbs and pour over the potatoes. Bake another 20 minutes or until top is golden brown and then remove dish from oven.