A rich and comforting side dish, this Garlic Butter Sweet Potato Bake layers thinly sliced sweet potatoes in a creamy garlic-butter sauce and tops it off with golden, bubbly parmesan cheese. It’s the kind of recipe I love making for both special holiday gatherings and cozy weeknight dinners. The aroma alone is worth turning the oven on.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 lb sweet potatoes, peeled and sliced thin (about 1/8‑inch thick)
1/2 cup (1 stick) unsalted butter
1 1/2 cups heavy cream
5 cloves garlic, finely minced
1 tsp cornstarch
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1/3 cup freshly grated parmesan cheese
Kosher salt, to taste
Freshly cracked black pepper, to taste
Directions
I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish with butter or nonstick spray.
In a small saucepan over medium-low heat, I whisk the cornstarch into the heavy cream until smooth. Then I add butter, minced garlic, and thyme, seasoning it all with salt and pepper. I heat it gently until the butter melts and the cream is warm but not boiling.
I layer the sweet potato slices evenly in the dish and pour the warm cream mixture over them, making sure everything is nicely coated.
I bake it uncovered for 30 minutes.
After that, I take it out, sprinkle parmesan over the top, and bake it for another 10 minutes until the cheese turns golden and bubbly.
I let it rest for about 10 minutes before serving so the sauce thickens and everything sets.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Calories per serving: ~430 kcal
Variations
When I want to change things up, I sometimes swap in gruyère or cheddar instead of parmesan for a different cheesy finish. For a little heat, I might add a pinch of red pepper flakes to the cream sauce. If I have fresh rosemary or sage, I’ll use those in place of thyme for an earthier flavor. I’ve also added thinly sliced onions between the layers for extra depth.
Storage/Reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I place portions in a baking dish and warm them in a 350°F oven for about 15–20 minutes, or until heated through. It also reheats well in the microwave, though the cheese won’t stay as crispy on top. I don’t recommend freezing this dish, as the cream sauce can separate once thawed.
FAQs
What’s the best way to slice the sweet potatoes thinly?
I use a mandoline slicer to get even 1/8-inch slices quickly and consistently. A sharp knife works too, but it takes a little more time and precision.
Can I use regular potatoes instead of sweet potatoes?
Yes, I’ve made this recipe with Yukon Gold or Russet potatoes, and it turns out beautifully. Just keep an eye on the baking time—it might vary slightly depending on the type of potato.
Can I make this dish ahead of time?
Absolutely. I often prep the cream sauce and slice the sweet potatoes a day ahead. I assemble everything the next day before baking. I wouldn’t bake it too far in advance, though, as the texture is best fresh.
What type of cream should I use?
I always use heavy cream for the richest texture. Half-and-half can work in a pinch, but the sauce won’t be as thick or indulgent.
Is this recipe vegetarian?
Yes, it’s fully vegetarian as long as the parmesan cheese used is made without animal rennet. If that’s a concern, I check the label or choose a vegetarian-certified cheese.
Conclusion
This Garlic Butter Sweet Potato Bake is my go-to when I want a side dish that’s comforting, flavorful, and guaranteed to impress. It’s simple enough for weeknights and special enough for holidays. The creamy sauce, the tender sweet potatoes, and the cheesy top come together in a dish I can always count on to satisfy.
📖 Recipe:
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Garlic Butter Sweet Potato Bake
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich, comforting side dish made with thinly sliced sweet potatoes baked in a creamy garlic butter sauce and topped with golden, bubbly parmesan cheese. Perfect for holidays or cozy weeknight dinners.
Ingredients
3 lb sweet potatoes, peeled and sliced thin (about 1/8-inch thick)
1/2 cup (1 stick) unsalted butter
1 1/2 cups heavy cream
5 cloves garlic, finely minced
1 tsp cornstarch
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1/3 cup freshly grated parmesan cheese
Kosher salt, to taste
Freshly cracked black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- In a small saucepan over medium-low heat, whisk cornstarch into heavy cream until smooth. Add butter, garlic, and thyme. Season with salt and pepper. Heat gently until butter melts and cream is warm, but not boiling.
- Layer sweet potato slices evenly in the prepared baking dish.
- Pour the warm cream mixture over the sweet potatoes, ensuring they are well coated.
- Bake uncovered for 30 minutes.
- Remove from oven, sprinkle parmesan cheese over the top, and return to oven for another 10 minutes until the cheese is golden and bubbly.
- Let rest for 10 minutes before serving to allow the sauce to thicken and set.
Notes
Swap parmesan with gruyère or cheddar for a different flavor.
Add red pepper flakes for a touch of heat.
Use rosemary or sage instead of thyme for a more earthy taste.
Thinly sliced onions can be added between layers for extra flavor.
Store leftovers in the fridge for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes or use a microwave.
Not recommended for freezing due to potential cream separation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 7g
- Sodium: 290mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 90mg
