Description
Enjoy Creamy Scalloped Sweet Potatoes—tender, layered sweet potatoes in a rich, creamy sauce, perfect as a flavorful side dish for any meal.
Ingredients
Scale
- 4 medium sweet potatoes (about 2 pounds), peeled and sliced into thin rounds
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup whole milk
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Fresh herbs (such as parsley or chives) for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Creamy Herb Sauce: In a medium bowl, whisk together the heavy cream, whole milk, minced garlic, dried thyme, dried rosemary, and a generous pinch of salt and pepper. This creamy sauce will infuse the sweet potatoes with rich flavors.
- Layer the Sweet Potatoes: In a greased 9×13-inch baking dish, arrange half of the sweet potato slices evenly at the bottom.
- Add Sauce: Pour half of the cream mixture over the first layer of sweet potatoes, making sure to cover them as evenly as possible.
- Continue Layering: Add the remaining sweet potato slices on top of the first layer, then pour the remaining cream sauce over the second layer, again ensuring that all the sweet potatoes are well coated.
- Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes until the top is golden and bubbly, and the sweet potatoes are tender when pierced with a fork.
- Garnish: Once the bake is cooked, remove it from the oven, and let it sit for a few minutes. Garnish with fresh herbs before serving.