Save This Thanksgiving Sweet Potato Pasta Gratin transforms traditional holiday flavors into a comforting pasta dish that's perfect for your festive table. The creamy sweet potato sauce, melty cheese, and crisp topping create an unforgettable combination that celebrates the season.
I first created this dish when my vegetarian sister-in-law was joining us for Thanksgiving. It quickly became more popular than the turkey, and now makes an appearance at our table every year regardless of who's attending.
Ingredients
- Short pasta like penne or rigatoni: The tubular shape catches all the creamy sauce inside each piece
- Sweet potatoes: Choose firm ones with unblemished orange flesh for the sweetest flavor and best color
- Yellow onion: Provides a savory base that balances the sweetness of the potatoes
- Garlic: Fresh cloves add depth without overpowering the dish
- Whole milk and heavy cream: The combination creates the perfect richness without being too heavy
- Gruyère cheese: Its nutty flavor complements sweet potatoes beautifully look for aged Gruyère for more intensity
- Parmesan cheese: Adds salty depth and creates a beautiful golden crust
- Butter: Use unsalted to control the overall seasoning
- All-purpose flour: Creates the roux that thickens the sauce to the perfect consistency
- Nutmeg: This warming spice enhances the natural sweetness of the potatoes
- Breadcrumbs: Fresh breadcrumbs provide the best texture but panko works well too
- Fresh parsley: Adds a pop of color and freshness to the finished dish
Instructions
- Prepare the pasta:
- Boil the pasta in well-salted water until just al dente, about 2 minutes less than package instructions indicate. The pasta will continue cooking in the oven, so this undercooking prevents mushiness in the final dish. Drain thoroughly but do not rinse, as the starch helps the sauce adhere.
- Cook the sweet potatoes:
- Using the same pot saves dishes and time. Simmer the diced sweet potatoes until fork-tender, about 10 minutes. Be careful not to overcook them or they'll absorb too much water. Drain thoroughly and mash while still hot for the smoothest texture.
- Create the flavor base:
- Sautéing the onions until translucent develops their sweetness without browning. When you add the garlic, cook just until fragrant, about one minute. Overcooking garlic can make it bitter and ruin the delicate flavor balance.
- Make the sauce:
- The flour and butter roux is crucial for thickening. Cook it for a full minute to remove any raw flour taste, then gradually add the liquids, whisking constantly to prevent lumps. The sauce should coat the back of a spoon when properly thickened.
- Incorporate the sweet potatoes:
- Add the mashed sweet potatoes to the sauce, stirring until completely incorporated. The mixture will turn a beautiful orange color. The nutmeg, salt, and pepper balance the sweetness of the potatoes.
- Add the cheese:
- Remove the pot from heat before adding cheese to prevent the proteins from seizing and creating a grainy texture. Stir until completely melted and velvety smooth. Reserve some Parmesan for the topping to create a beautiful crust.
- Combine and assemble:
- Gently fold the pasta into the sauce until every piece is coated. Transfer to your baking dish, making sure to get an even distribution of sauce throughout. The mixture should look slightly wet as it will thicken during baking.
- Create the topping:
- The breadcrumb mixture should have just enough butter to moisten all crumbs without being soggy. Distribute it evenly across the top of the pasta for consistent browning. The parsley adds a fresh note and beautiful color contrast.
- Bake to perfection:
- Bake until the top is golden brown and the edges are bubbling, about 25-30 minutes. The resting period allows the sauce to set slightly so servings hold their shape better on the plate.
Save Sweet potatoes are the heart of this dish, bringing natural sweetness and a velvety texture that makes the sauce irresistibly creamy. My grandmother always said sweet potatoes were underutilized outside of casseroles and pies, and this recipe proves how versatile they truly are. The first time I brought this to a potluck, three people asked for the recipe before dinner was even over.
Make-Ahead Magic
This gratin is ideal for holiday cooking because so much can be done in advance. You can prepare the entire dish up to the baking point, cover and refrigerate overnight. When ready to serve, simply bring to room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the baking time if starting from cold. The flavors actually develop and improve with time, making this an excellent stress-free option for entertaining.
Elegant Variations
While this recipe is perfect as written, there are several delicious variations to consider. For a more decadent version, fold in 4 ounces of goat cheese along with the Gruyère for a tangy counterpoint to the sweet potatoes. To add texture and fall flavors, sprinkle 1/2 cup toasted pecans into the breadcrumb topping. For a hint of sweetness, add 2 tablespoons maple syrup to the sauce—just reduce the salt slightly to balance the flavors.
Perfect Pairings
This substantial pasta dish pairs beautifully with lighter sides that provide contrast. Serve alongside a bitter greens salad with vinaigrette to cut through the richness. Roasted Brussels sprouts with balsamic glaze complement the sweet and savory elements. For wine, choose a medium-bodied white with good acidity like Viognier or an unoaked Chardonnay that won't compete with the creamy flavors.
Troubleshooting Tips
If your sauce seems too thin before baking, continue cooking it a few minutes longer before adding the cheese. The sauce will thicken further during baking. If it's too thick, add a splash more milk. Should your topping brown too quickly during baking, loosely cover with foil for the remainder of the bake time. For the creamiest texture, always grate your cheese fresh rather than using pre-shredded varieties, which contain anti-caking agents that can affect melting.
Save The true beauty of this Thanksgiving Sweet Potato Pasta Gratin lies in how it brings together familiar holiday flavors in an unexpected form. It honors tradition while creating something new—exactly what the best holiday meals should do.
Recipe FAQ
- → Can I substitute Gruyère with another cheese?
Yes, sharp cheddar or fontina work well in place of Gruyère, giving a slightly different but delicious flavor.
- → How can I make this gluten-free?
Use gluten-free pasta, all-purpose flour, and breadcrumbs to create a gluten-safe version without sacrificing taste or texture.
- → What can I serve alongside this dish?
A crisp green salad and dry white wine are perfect accompaniments, balancing the dish's creaminess and richness.
- → Can the gratin be prepared ahead of time?
Assemble everything in advance, cover, and refrigerate. Bake just before serving for best texture and flavor.
- → Is it suitable for vegetarians?
Absolutely. With cheese, milk, and no meat, this is ideal for a vegetarian festive main course.
- → How do I achieve a perfectly golden topping?
Mix fresh breadcrumbs with melted butter and Parmesan, then bake until the top is crisp and golden brown.