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Mashed Sweet Potato Gratin

Prep Time:20 Minutes
Cook Time:35 Minutes

Nutritional Information

No marshmallows and pecans here!


  • 2 1/2 pounds yukon gold potatoes, quartered
  • 2 1/2 pounds sweet potatoes, peeled and sliced into disks
  • 5/8 teaspoon cayenne
  • 5/8 teaspoon nutmeg
  • 4 tablespoons chicken stock
  • 6 each small shallots, thinly sliced
  • 3 tablespoons Dizzy Dust
  • 7 1/2 ounces Oaxaca cheese, grated
  • to taste salt and black pepper


  • 1. Preheat EGG to 350 degrees farenheit. Grill sweet potatoes until charred on both sides. Remove from EGG and cut into quarters. Place sweet potatoes in a roasting pan and cover with foil. Return to EGG cook on indirect heat at 350 degrees farenheit until fork tender, about 10 minutes. Remove from EGG and set aside.
  • 2. In a roasting pan, place the yukon potatoes, cayenne, nutmeg, stock, shallots, Dizzy Dust and butter. Cover with foil. Roast on EGG at 350 degrees farenheit on indirect heat until potatoes are fork tender, about 25 minutes. Remove from EGG.
  • 3. Place sweet potatoes and yukon potato mixture into a large bowl. Using a pastry cutter, mash the potatoes. Season to taste with salt and black pepper.
  • 4. Place the mashed potaotes into a greased roasting pan and cover with cheese.
  • 5. Bake uncovered at 350 degrees farenheit on indirect heat until the cheese is melted and golden brown. Remove from EGG and let rest 5 minutes before slicing.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828