Description
A savory and comforting dish that elevates sweet potatoes with a rich garlic-butter sauce, perfect for any occasion.
Ingredients
- 3 lb sweet potatoes, peeled and sliced thin (about 1/8-inch thick)
- 1 1/2 cups heavy cream
- 1 tsp cornstarch (dissolved in a bit of the cream)
- 1/2 cup (1 stick) butter
- 5 cloves garlic, finely minced
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/3 cup fresh Parmesan cheese, grated
Instructions
- Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish.
- Thinly slice the sweet potatoes into about 1/8-inch thickness. Pat them dry with a paper towel if damp.
- In a small bowl, whisk together 1 tsp cornstarch and 1/4 cup of the heavy cream until smooth. Gradually stir this back into the remaining heavy cream.
- In a saucepan over low heat, melt the butter. Add the minced garlic and thyme, cooking until fragrant.
- Combine the butter-garlic mixture with the cream, seasoning generously with salt and pepper.
- Layer half of the sweet potato slices in the prepared baking dish, seasoning with salt and pepper. Pour half of the cream-butter sauce over the potatoes. Repeat the layers with the remaining sweet potatoes and sauce.
- Cover the dish with foil and bake for 30-35 minutes. Remove the foil and bake for an additional 15-20 minutes until the potatoes are tender.
- Sprinkle grated Parmesan over the top and broil for 2-3 minutes until golden brown.
- Let the dish rest for 10 minutes before serving.
Notes
For a lighter version, consider using half-and-half instead of heavy cream and reduce the amount of butter slightly.