Creamy Sweet Potato Goat is a delightful dish that brings together the earthy sweetness of roasted sweet potatoes and the tangy richness of goat cheese, topped with crispy sage. This gratin is perfect for cozy dinners with friends or family, providing a comforting meal that feels special yet is easy to prepare. The rich flavors blend beautifully, making it a go-to recipe for chilly evenings. Let’s dive into the details of this luxurious dish!
Why You’ll Love This Creamy Sweet Potato Goat
This dish is not just about taste; it’s about creating a memorable dining experience. Here are a few reasons why you will love it:
- Rich and creamy texture that melts in your mouth.
- Easy to prepare, making it perfect for weeknight dinners.
- Vegetarian-friendly, catering to a wide range of dietary preferences.
- Can be customized with ingredients like butternut squash or vegan cheese.
- Perfect for entertaining, adding a gourmet touch to your table.
- Provides a delightful blend of flavors that appeal to everyone.
- Can be enjoyed as a main dish or a side, versatile for any meal.
- Incorporates healthy ingredients, making it a guilt-free indulgence.
Ingredients for Creamy Sweet Potato Goat
Gather these items:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (2 sticks or 226g) very cold unsalted butter, cut into ½-inch cubes
- ½ cup (120ml) ice water
- 3 medium sweet potatoes (about 2 pounds or 900g total), peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped (about 8-10 large leaves)
- 1 teaspoon fresh thyme leaves, picked from stems
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup (240ml) heavy cream
- 2 large eggs, lightly beaten
- 6 ounces (170g) fresh goat cheese, crumbled, plus 1-2 ounces for topping
- ½ cup (50g) grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- Optional garnish: A few whole fresh sage leaves
- Optional garnish: A drizzle of honey or balsamic glaze
How to Make Creamy Sweet Potato Goat Step-by-Step
- Step 1: In a large bowl or food processor, combine flour, sugar, and salt. Cut in cold, cubed butter until mixture resembles coarse meal with pea-sized pieces. Slowly add ice water, 1 tbsp at a time, pulsing/mixing until dough just comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
- Step 2: On a lightly floured surface, roll dough into a 12-13 inch circle (⅛-inch thick). Transfer to a 9-inch tart pan with a removable bottom, pressing into place. Trim excess and prick the bottom with a fork. Chill for another 15-20 minutes.
- Step 3: Preheat oven to 375°F (190°C). Line chilled tart shell with parchment paper or foil, fill with pie weights. Blind bake for 15-20 minutes. Remove weights and parchment; bake another 5-7 minutes until the bottom is dry and lightly golden. Cool slightly.
- Step 4: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized. Set aside.
- Step 5: In a skillet over medium heat, sauté chopped yellow onion in 1 tbsp olive oil for 6-8 minutes until softened and translucent. Add minced garlic, chopped fresh sage, thyme leaves, smoked paprika, and freshly grated nutmeg; cook for 1-2 minutes until fragrant.
- Step 6: In a large bowl, whisk lightly beaten eggs and heavy cream. Season generously with salt and pepper. Fold in roasted sweet potatoes, sautéed onion and herb mixture, 6 oz crumbled goat cheese (reserve 1-2 oz for topping), and grated Parmesan cheese. Gently combine until evenly distributed; adjust seasoning as needed.
- Step 7: Spoon the prepared filling into the cooled, pre-baked tart shell, spreading evenly. Crumble the reserved goat cheese over the top and add optional whole fresh sage leaves. Transfer tart pan to a baking sheet. Bake at 375°F (190°C) for 35-45 minutes, until the filling is set and the top is beautifully golden brown.
- Step 8: Remove the tart from the oven and allow it to cool on a wire rack for at least 15-20 minutes before slicing. This allows the filling to fully set.
- Step 9: Carefully remove the outer ring of the tart pan. Slice with a sharp knife and serve warm or at room temperature. Serve with a simple green salad, a drizzle of balsamic glaze, or honey. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in an oven at 300°F (150°C) for 10-15 minutes.
- Step 10: The dough can be made up to 2 days in advance. The blind-baked crust, roasted sweet potatoes, and sautéed onion mixture can also be prepared a day in advance and stored in the fridge, making assembly quicker.
Pro Tips for the Best Creamy Sweet Potato Goat
Keep these in mind:
- Customize with butternut squash or vegan cheese if desired.
- This dish is especially popular during the colder months.
- Using fresh herbs enhances the flavor; don’t skip the sage!
Best Ways to Serve Creamy Sweet Potato Goat
This dish pairs beautifully with:
- A simple green salad to balance the rich flavors.
- Roasted vegetables for a hearty meal.
- Quinoa or rice for a wholesome addition.
How to Store and Reheat Creamy Sweet Potato Goat
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual slices in an oven at 300°F (150°C) for about 10-15 minutes. This will help maintain the creamy texture.
Frequently Asked Questions About Creamy Sweet Potato Goat
What’s the secret to perfect Creamy Sweet Potato Goat?
The secret lies in roasting the sweet potatoes until they are caramelized, enhancing their natural sweetness. Pairing them with tangy goat cheese and fresh herbs elevates the dish.
Can I make Creamy Sweet Potato Goat ahead of time?
Absolutely! You can prepare the dough and filling in advance, storing them separately in the fridge. Assembling and baking it just before serving saves time and keeps the flavors fresh.
How do I avoid common mistakes with Creamy Sweet Potato Goat?
Ensure your sweet potatoes are cut evenly for uniform cooking. Avoid overbaking to retain the creamy filling’s texture, and let the tart cool before slicing to prevent it from falling apart.
Variations of Creamy Sweet Potato Goat You Can Try
Experiment with these variations:
- Substitute butternut squash for a different flavor profile.
- Use vegan cream cheese for a plant-based option.
- Incorporate different herbs like rosemary for a unique twist.
For a delightful twist, consider adding honey-roasted root vegetables as a side dish.
Pair this dish with a gingerbread tiramisu for a festive meal.
For more delicious recipes, check out our Creamy Vegetable Soup and Garlic Parmesan Sweet Potato for inspiration!
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Creamy Sweet Potato Goat Cheese Sage Gratin Delight
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This gratin brings together roasted sweet potatoes, tangy goat cheese, and crispy sage for a rich and comforting dish. Perfect for cozy dinners and entertaining.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup (2 sticks or 226g) very cold unsalted butter, cut into ½-inch cubes
- ½ cup (120ml) ice water
- 3 medium sweet potatoes (about 2 pounds or 900g total), peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped (about 8–10 large leaves)
- 1 teaspoon fresh thyme leaves, picked from stems
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup (240ml) heavy cream
- 2 large eggs, lightly beaten
- 6 ounces (170g) fresh goat cheese, crumbled, plus 1-2 ounces for topping
- ½ cup (50g) grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- Optional garnish: A few whole fresh sage leaves
- Optional garnish: A drizzle of honey or balsamic glaze
Instructions
- In a large bowl or food processor, combine flour, sugar, and salt. Cut in cold, cubed butter until mixture resembles coarse meal with pea-sized pieces. Slowly add ice water, 1 tbsp at a time, pulsing/mixing until dough just comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll dough into a 12-13 inch circle (⅛-inch thick). Transfer to a 9-inch tart pan with a removable bottom, pressing into place. Trim excess and prick the bottom with a fork. Chill for another 15-20 minutes.
- Preheat oven to 375°F (190°C). Line chilled tart shell with parchment paper or foil, fill with pie weights. Blind bake for 15-20 minutes. Remove weights and parchment; bake another 5-7 minutes until the bottom is dry and lightly golden. Cool slightly.
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized. Set aside.
- In a skillet over medium heat, sauté chopped yellow onion in 1 tbsp olive oil for 6-8 minutes until softened and translucent. Add minced garlic, chopped fresh sage, thyme leaves, smoked paprika, and freshly grated nutmeg; cook for 1-2 minutes until fragrant.
- In a large bowl, whisk lightly beaten eggs and heavy cream. Season generously with salt and pepper. Fold in roasted sweet potatoes, sautéed onion and herb mixture, 6 oz crumbled goat cheese (reserve 1-2 oz for topping), and grated Parmesan cheese. Gently combine until evenly distributed; adjust seasoning as needed.
- Spoon the prepared filling into the cooled, pre-baked tart shell, spreading evenly. Crumble the reserved goat cheese over the top and add optional whole fresh sage leaves. Transfer tart pan to a baking sheet. Bake at 375°F (190°C) for 35-45 minutes, until the filling is set and the top is beautifully golden brown.
- Remove the tart from the oven and allow it to cool on a wire rack for at least 15-20 minutes before slicing. This allows the filling to fully set.
- Carefully remove the outer ring of the tart pan. Slice with a sharp knife and serve warm or at room temperature. Serve with a simple green salad, a drizzle of balsamic glaze, or honey. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in an oven at 300°F (150°C) for 10-15 minutes.
- The dough can be made up to 2 days in advance. The blind-baked crust, roasted sweet potatoes, and sautéed onion mixture can also be prepared a day in advance and stored in the fridge, making assembly quicker.
Notes
- Customize with butternut squash or vegan cheese if desired.
- This dish is especially popular during the colder months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg