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Rocco Dispirito’s Savory Sweet Potato Gratin


We’re cooking with gratitude this Thanksgiving! Check out Rocco Dispirito’s Savory Sweet Potato Gratin recipe featured in our Thanksgiving episode below.


  • 3 pounds sweet potatoes peeled and cut into cubes
  • ½ cup brown sugar
  • ⅓ cup butter softened
  • ½ teaspoon vanilla extract
  • ¾ cup hazelnuts, toasted & chopped
  • ¼ teaspoon-cinnamon
  • ½ cup bacon dice
  • Salt and pepper to taste
  • 2 cups miniature marshmallows


  • Preheat the oven to 375°F. Grease a 8” x 8” pan.
  • Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain. Peel. Or microwave for ten minutes until tender.
  • In the pot the potatoes were cooked in, mash the sweet potatoes with the brown sugar, butter, cinnamon, vanilla and salt & pepper.
  • Fold in half of the hazelnuts and bacon and spread into a prepared 8×8 pan.
  • Sprinkle the top with the marshmallows, bacon and remaining hazelnuts.
  • Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.


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