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Baked Sweet Potato and Carrot Gratin

Geoffrey Zakarian
  • 135 minutes
  • Serves 8

INGREDIENTS

20 oz

Baby spinach

4

Carrots, large

2

Oranges, Zest of

1 cup

Pomegranate seeds

2

sprigs Sage, fresh

2

Spanish onions, medium

4

Sweet potatoes, large

1 1/3 cups

Vegetable stock

1

Kosher salt and freshly cracked black pepper

1/2 cup

Olive oil, extra-virgin

1 1/2 cups

Breadcrumbs, toasted

21 oz

cream cheese

1 cup

Yogurt, full-fat