Sweet Potato Casserole, Gratin Style

Servings 8
Author Sonia! The Healthy Foodie


  • 4 large onions sliced into thin half-moons
  • 2 large sweet potatoes peeled and sliced very thinly (use of a mandolin is strongly recommended)
  • 1 tsp salt
  • ½ tsp black pepper

For the sauce


  • Preheat the oven to 375F
  • Heat a little bit of olive oil in a large skillet over medium heat. Add the onions, salt and pepper and cook until very soft and caramelized, about 20-25 minutes. Add a few tablespoons of water from time to time to help deglaze the pan and soften the onion. Always wait until the water has fully evaporated before adding more.
  • Arrange one third of the sweet potatoes in a rectangular baking dish. Make sure the potatoes overlap by about half a slice.
  • Top with half the caramelized onions and spread evenly. Repeat with another layer of sweet potatoes, then add the rest of the caramelized onions, followed a final layer of potatoes. It might be a good idea to keep your prettiest potato slices for the final layer.
  • Sprinkle chopped pecans evenly over that final layer of potatoes. Set aside.
  • In a small mixing bowl, or large measuring cup, add all the ingredients of the sauce and mix until well blended.
  • Very delicately pour over your potato dish, being careful as to not disturb the pecans.
  • Cover loosely with foil and bake in the oven for 40 minutes, then remove the foil and cook for an additional 15 minutes.
  • Remove from the oven, drizzle a tablespoon of honey over the pecan crust and return to the oven for an additional 5 minutes.
  • Remove from oven and allow to rest for 10-15 minutes before serving.