Thanksgiving Sweet Potato Pasta Gratin (Print Version)

Richly layered pasta with mashed sweet potatoes, creamy cheese sauce, and crisp buttery breadcrumb topping.

# Components:

→ Pasta

01 - 340 g short pasta (penne or rigatoni)

→ Vegetables

02 - 700 g sweet potatoes, peeled and diced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 360 ml whole milk
06 - 240 ml heavy cream
07 - 150 g shredded Gruyère cheese
08 - 100 g shredded Parmesan cheese
09 - 28 g unsalted butter

→ Sauce & Seasoning

10 - 16 g all-purpose flour
11 - 0.5 tsp ground nutmeg
12 - 0.5 tsp ground black pepper
13 - 1 tsp kosher salt

→ Topping

14 - 60 g fresh breadcrumbs
15 - 28 g unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 190°C (375°F). Grease a 23x33 cm (9x13-inch) baking dish.
02 - Boil a large pot of salted water. Cook pasta until just al dente, approximately 2 minutes less than package directions. Drain and reserve.
03 - In the same pot, cover sweet potatoes with water and bring to a boil. Simmer for about 10 minutes until fork-tender. Drain and mash until mostly smooth.
04 - In a large saucepan, melt 28 g unsalted butter over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes. Incorporate minced garlic and cook for an additional minute.
05 - Stir in the all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream, ensuring a smooth, lump-free consistency.
06 - Add the mashed sweet potatoes, nutmeg, salt, and pepper to the saucepan. Cook, stirring frequently, for 3–4 minutes until the mixture is smooth and slightly thickened.
07 - Remove the saucepan from heat. Stir in the shredded Gruyère cheese and half of the shredded Parmesan cheese until fully melted and combined.
08 - Add the drained pasta to the cheese and sweet potato sauce. Mix thoroughly to ensure all pasta is coated.
09 - Pour the pasta and sauce mixture into the prepared baking dish. In a separate small bowl, combine the fresh breadcrumbs, melted butter, remaining Parmesan cheese, and optional chopped parsley. Sprinkle this topping evenly over the pasta mixture.
10 - Bake for 25–30 minutes, or until the topping is golden brown and the gratin is bubbling. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Makes a stunning vegetarian main dish for Thanksgiving
  • Uses sweet potatoes in an unexpected, delicious way
  • Creates a beautiful orange-hued pasta that looks festive
  • Combines comfort food with holiday sophistication
  • Can be prepared ahead and baked just before serving
02 -
  • Can be assembled up to 24 hours ahead and refrigerated before baking
  • The sweet potatoes provide significant vitamin A and fiber
  • Leftovers reheat beautifully and taste even better the next day
  • Perfect for feeding a crowd with minimal effort
03 -
  • For extra flavor, roast the sweet potatoes instead of boiling them
  • Let cheeses come to room temperature before adding to the sauce for smoother melting
  • Use a microplane for the nutmeg for the freshest most aromatic results

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