Smokey Sweet Potato and Brussel Sprout Gratin

Smokey Sweet Potato and Brussel Sprout Gratin

Festive holiday side dish options can be mediocre at best, so liven up your Christmas dinner with creative twists on classic side dishes.

Serves 6

Prep time: 30 minutes

Cooking time: 1 hour


  • 900g sweet potatoes
  • 250g Brussel sprouts
  • 750ml half & half
  • 100g mature cheddar cheese
  • 6 tbsp Boom Spiced Chili Salt
  • 1 tsp cooking oil


  1. Using a mandolin or a knife, slice the sweet potatoes and sprouts thinly. 
  2. Brush a baking dish with the cooking oil. First, place a layer of sweet potato, then a layer of sprouts. Follow that with a sprinkle of Boom, and a splash of the cream. Repeat this process, until you’ve used all the veg, and then pour the remaining cream and Boom on top. 
  3. Grate the cheese on top, cover with foil, and place in an oven preheated to 390f for 30 minutes. After 30 minutes, uncover and cook for a further 30 minutes, until cooked through, and the top is crispy and golden brown.