Sweet potato gratin with baked stars recipe

(4 ratings)

A flavour-packed sweet potato gratin with baked stars is ideal for Christmas or a special occasion

Sweet potato gratin
(Image credit: TI Media)
  • Vegan
  • Vegetarian
Preparation Time20 mins
Cooking Time55 mins
Total Time1 hours 15 mins
Nutrition Per PortionRDA
Calories827 Kcal41%
Fat56 g80%
Saturated Fat34 g170%
Carbohydrates80 g31%

A flavour-packed sweet potato gratin with baked stars is ideal for Christmas or a special occasion.

If you love sweet potato fries, why not try this gratin - so, you can get your sweet potato fix with a Christmas dinner, or a Sunday roast. It’s easy to make and is full of festive flavour – chestnuts galore. If you’re not a vegetarian then why not try making it as a side dish to your Christmas dinner? If you’re catering for vegetarians and vegans then you can replace the dairy products (butter, double cream and Parmesan) with vegan alternatives. This gratin is sure to be a Christmas hit!


  • 500g sweet potato, cut into thin slices (set some aside, and cut into stars)
  • 50g chestnuts, roasted and peeled
  • 15g butter
  • 4tbsp chestnut purée(we used Merchant Gourmet)
  • 150ml double cream
  • 150ml vegetable stock
  • 4 sprigs fresh thyme, leaves stripped
  • 60g vegetarian Parmesan
  • 30g breadcrumbs
  • you will need:
  • star shaped cutter
  • ovenproof dish




  1. Heat the oven to 180C/Gas 4. Arrange the sweet potato in an ovenproof dish in rows, overlapping a little (remembering to save a few slices to cut out stars from).
  2. Scatter half of the chestnuts over the top and repeat until you’ve used up the sweet potato slices and roasted chestnuts. Melt the butter in a pan and whisk in the chestnut purée. Add the cream, stock and thyme to the chestnut purée and warm through. Season, then pour overthe mixture over the layered sweet potatoes and chestnuts.
  3. Sprinkle with half the Parmesan cheese and cook for 40 mins. Now top with the remaining cheese, then breadcrumbs and the sweet potato star slices, and cook for another 15 mins until golden.
Top Tip for making Sweet potato gratin with baked stars

This makes a great festive side-dish as well as a veggie main

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.