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

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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