Sweet-Potato Gratin

David and Laura Shea, Applewood’s husband-and-wife team (he’s the chef, she runs the place), heap seasonal favorites upon seasonal favorites. All market-driven, and aided by an old-fashioned secret: lots of butter and cream. It’s Thanksgiving, David says. �Why count calories?�

Ingredients

� cup canola oil
2 large onions, thinly sliced
8 medium sweet potatoes, about 4 pounds, peeled
2 cups heavy cream
1 cup maple syrup
Salt

Instructions

Preheat the oven to 375 degrees.

Heat the oil in a skillet. Add the onions, and cook over medium heat until golden and caramelized.

Slice the potatoes very thin on a mandolin, and place into a large mixing bowl. Combine the cream and maple syrup in a small saucepan, and scald over high heat; pour the mixture while still hot over the potatoes, and toss to coat thoroughly. Layer the potatoes in a 9-by-13 baking dish, seasoning with salt every five or six layers. Pour the remaining maple cream over the sweet potatoes until it comes about � of the way up the potatoes. Finish with a layer of caramelized onions, cover dish with foil, and bake for 30 minutes. Remove the foil, and bake for another 15 to 20 minutes until the sweet potatoes are soft when tested with a knife. Remove from the oven, and allow to rest for about 30 minutes.

(Published 2009)