Vanilla Bean Sweet Potato Gratin

Vanilla Bean Sweet Potato Gratin

This savory baked sweet potato dish is the perfect side for your Thanksgiving dinner - the spiced hazelnuts and vanilla bean put it over the top!



180 minutes




8 servings


Vanilla Bean Sweet Potato Gratin

  • 4 pounds sweet potatoes or red garnet yams (about 6-8 medium)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon cracked black pepper
  • 1 cup heavy cream
  • 2 Rodelle Gourmet Vanilla Beans, split lengthwise and scraped
  • 1 teaspoon whole peppercorns
  • 1 bay leaf
  • ¼ teaspoon freshly grated nutmeg

For the Spiced Candied Hazelnuts

  • 3/4 cup hazelnuts
  • 1½ tablespoons brown sugar
  • 4 teaspoons maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne


  • Preheat your oven (our recipe was made in the KitchenAid® Gas Convection Slide-In Range) to 400°F and arrange the rack in the middle of the oven.
  • Slice sweet potatoes to approximately 1/8-inch thick in the KitchenAid® Pro Line® Series Food Processor or using a mandoline.
  • Toss potatoes with butter, olive oil, salt, and pepper.
  • Arrange sliced potatoes vertically in concentric circles in a 2-quart casserole or gratin dish.
  • Cover and roast for 30 minutes.
  • While the potatoes bake, make the spiced candied hazelnuts.
  • Coarsely chop the hazelnuts. Toss the hazelnuts with brown sugar, maple syrup, cinnamon, cayenne, and salt.
  • Spread the nuts out on parchment paper on the tray of the KitchenAid® Digital Countertop Oven, trying not to overcrowd, and bake in the toaster over at 400°F for 3 minutes (Alternatively, bake on a parchment-lined baking sheet along side the sweet potatoes).
  • Use a rubber spatula to mix up the nuts.
  • Bake for 3 minutes longer. Stir once more, and cook for 3 minute longer, or until the nuts turn a deep golden caramel color (but are not burned).
  • Remove from the countertop oven and let cool on the baking sheet, breaking apart clumps.
  • Meanwhile, heat the cream, vanilla bean seeds and pods, bay leaf, peppercorns, and grated nutmeg over medium heat until hot but not boiling.
  • Remove from heat, cover, and let steep for 15 minutes.
  • Strain the cream through a fine mesh sieve and into a bowl, squeezing any extra seeds out of the vanilla pods and into the cream.
  • Uncover potatoes and roast for 20 minutes.
  • Pour cream over the top and roast for 30-40 more minutes, until potatoes are tender and the tops begin to turn golden brown.
  • Remove from heat and sprinkle spiced candied nuts over the top and serve warm.

The following recipe was created by Sarah of Snixy Kitchen and Alanna Taylor-Tobin of The Bojon Gourmet for Rodelle and KitchenAid.

Click here to watch a quick video of all the easy steps in this recipe!

Inspired By Rodelle

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