How to Make a special cake for thanksgiving day - Sweet Potato Gratin with Pecans.

Have you ever thought of making a Sweet Potato Gratin with Pecans for Thanksgiving?. Thanksgiving sweet potatoes are frequently the source of heated debate. Is it sweet or savory? Should you marshmallow or not? This savory version, enriched with crème fraîche and crispy prosciutto, is a crowd-pleaser that has become a Thanksgiving tradition for many. Also, it's delicious served as part of a breakfast buffet alongside eggs and bacon or ham.
Sweet potatoes are versatile, packing a good amount of vitamin A and vitamin C. Besides, they also have anti-cancer properties and may promote immune function, gut health, brain function, and eye health. It’s fantastic to create a delicious and nutritious cake on a special day. Let’s join the baker in this video to figure it out.

Ingredients:
- 1/3 cup (1 1/2 oz./45 g) pecan halves
- 4 thin slices prosciutto, about 2 oz. (60 g) total, cut into 1/2-inch (12-mm) strips
- 4 sweet potatoes, 1 1/2 to 2 lb. (750 g to 1 kg) total, peeled and cut into chunks
- 2 Tbs. unsalted butter
- 1/4 cup (2 oz./60 g) crème fraîche
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
Steps
- Preheat an oven to 350°F (180°C).
- Spread the pecans in a single layer in a pie dish. Toast, stirring occasionally, until the nuts are fragrant and barely golden, 10 to 12 minutes. Remove from the oven and let cool. Increase the oven temperature to 400°F (200°C).
- In a frying pan over medium-high heat, cook the prosciutto, stirring occasionally, until crisp, 2 to 3 minutes. Set aside.
- Bring a large pot of water to a boil over high heat. Add the sweet potatoes, lower the heat to a simmer and cook until the sweet potatoes are tender when pierced with a knife, about 15 minutes. Drain well and transfer to a large bowl.
- Using a potato masher, mash the sweet potatoes until nearly smooth. Add 1 Tbs. of the butter, the crème fraîche, salt, and pepper and stir to blend. Stir in the prosciutto. Spread the sweet potato mixture in a 1- to 1 1/2-quart (1 to 1.5-l) gratin dish.
- Coarsely chop the toasted pecans. Sprinkle the pecans over the sweet potato mixture. Cut the remaining 1 Tbs. butter into bits and dot the top.
- Bake until the butter has melted, the top has formed a golden crust, and the sweet potatoes are hot for about 20 minutes.

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