Can I substitute sweet potatoes for regular potatoes in a potato gratin recipe?
in a lot of places–but I must ask here–does the gratin recipe have cheese in it? or bechamal (white sauce)–or both? Seems to me that the sweet potato and cheese might be fighting–somehow to me, anyway, sweet potato and cheese just don’t go together the way regular potato and cheese does. The bechamal sauce wouldn’t be a problem, though, if you skipped the cheese and just used the white sauce and seasonings. I’ve made mashed sweet potatoes, sweet potato hash-browns, baked sweet potatoes; I have a terrific recipe for sweet potato souffle (it is REALLY good), and I love sweet potato fries. I would say that if you take the cheese out of your gratin recipe (if it’s there to begin with), and just use bechamal sause, it would probably work fine. Sources: Personal opinion and years of slaving over a hot stove, and a spouse who would rather hacve sweet potatoes than white, any day.
