My new favorite vessel to cook in these days is an iron skillet. The way it conducts heat and cooks is really amazing. It is so versatile. You can make everything from pasta, a giant cookie or brownie, meatballs, eggs, bread, and potatoes. It’s magical what you can make with an iron skillet. Plus it looks really cool too! I have been cooking a variety of different recipes in iron skillets but I wanted to try a new out especially for the holiday season. Baked Skillet Sweet Potato au Gratin is literally a mouth watering Thanksgiving holiday side dish. Forget about topping your sweet potatoes with marshmallows this year. Sweet potato au gratin style is the way to go.
Cinnamon is just one of those spices that warms you from the inside out. I love the smell and taste of it. It is so versatile to use both in savory and sweet dishes. Also the different varieties of cinnamon taste so unique. When I bake I prefer to use Siagon Cinnamon because it tastes a bit sweeter and you don’t have use as much sugar it seems like when you use this variety of cinnamon. Ceylon cinnamon is what is called a “true cinnamon”. The Siagon cinnamon has stronger cassia which brings out the more intense flavor. For this cinnamon bechamel recipe I wanted something more subtle since we are getting plenty of sweet flavor from the scalloped sweet potatoes. Of course you can still use Siagon Cinnamon for the sauce (the sweeter the better haha!).
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Change up the traditional to this more unique and very Thanksgiving inspired recipe.
Skillet Baked Sweet Potato au Gratin
Ingredients
- 3 medium Sweet Potato/ Yams peeled and sliced
- 1 cup 2 % Milk
- 1 TBLS Butter
- 2-3 TBLS All purpose flour
- 2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Ceylon Cinnamon
Instructions
- 1. Preheat the oven to roast 400 degrees. 2. Peel the sweet potatoes (or yams) and thinly slice them about 1/4 inch thickness. Place them in a bowl. 3. On the stove top in a small pot warm the butter until melted. Then add the flour and whisk together to make a roux. Once you have clumps of four and butter add the milk whisk vigorously. Season with a pinch of salt, pepper, and the nutmeg and cinnamon. Bring it to a light simmer/boil. This will thicken the bechamel. Keep whisking to remove any potential of clumps. Once it has reached the thickness that it can coat the back of a spoon pour it into the bowl with the sliced sweet potatoes. Gently toss together and layer in an iron skillet. 4. Roast in the oven for 18-20 minutes at 400 degrees. Then lower the heat to 350 degrees for another 8-10 minutes. Carefully remove the skillet from the oven and let it cool for 10 minutes before serving. Enjoy!
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