SWEET POTATO GRATIN with CRISPY ONIONS and ROSEMARY

images SERVES 6 TO 8

Pssst… wanna be the hit of the holiday dinner party? Warm their hearts with this plate of deliciousness. Shhh… we don’t have to tell them it’s healthy and gluten-free, oil-free, dairy-free, and sugar-free. Just cut those yammers wicked thin and coat each slice with our Wicked Healthy Cheese Sauce. Layer ’em up carefully. Lovingly. Like you’re tucking a child into bed. When you cut into the whole thing and see all those layers, it’ll be like a work of art. Oh, how we love thee, sweet potatoes! —DEREK

6 small sweet potatoes (2 pounds), peeled

4 red onions (1 pound), peeled and kept whole

Wicked Healthy Cheese Sauce (here)

1 tablespoon smoked paprika

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary, plus 2 sprigs for garnish

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

1 teaspoon red pepper flakes

image Preheat the oven to 350ºF.

image Use a mandoline to slice the sweet potatoes super thin. Mind your fingers! Slice the onions super thin on the mandoline. Rinse and set aside to drain.

image Mix the sauce in a large bowl with the paprika, thyme, rosemary, salt, black pepper, and pepper flakes.

image Add the sweet potatoes to the sauce and toss so each slice is well coated. Assemble the potatoes evenly in a deep 4-quart baking dish, layering the slices to make the gratin about 3 inches thick. Make it pretty. Pour just enough of the remaining sauce to thinly cover the top of the sweet potatoes.

image Mix the onion slivers with that last bit of sauce and spread evenly on top of the sweet potatoes. Cover tightly with foil, trying to keep the foil from touching the onion and sweet potatoes.

image Bake until the sweet potatoes are tender enough for a wooden skewer to slide in and out easily, 50 to 60 minutes.

image Uncover and roast another 10 minutes to brown the onion top. Remove from the heat and let rest 10 minutes before slicing. Garnish with a couple of sprigs of fresh rosemary.

Pro Tip

If you can swing it, make this dish a day ahead or the night before. Like lasagna, it sets and slices better and the flavors blend so it tastes even better when reheated the next day.