Description

Thinly sliced sweet potatoes baked to tender perfection in a rich herb and garlic-infused cream sauce. A warm, comforting side dish with crispy edges and creamy layers—ideal for fall gatherings and holiday tables.

Ingredients

Units Scale

3 large sweet potatoes, peeled and thinly sliced
1 1/2 cups heavy cream
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 cup grated Parmesan (optional, for topping)
2 tbsp butter (for greasing and dotting)
Fresh thyme, for garnish

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Instructions

Preheat oven to 375°F (190°C). Grease a baking dish with butter.
In a small saucepan, heat the heavy cream with garlic, thyme, rosemary, salt, pepper, and nutmeg. Let it simmer gently for 5 minutes, then remove from heat.
Layer sweet potato slices vertically in the baking dish, stacking tightly together in rows.
Pour the warm cream mixture evenly over the sweet potatoes.
Dot with small pieces of butter and cover loosely with foil.
Bake for 35 minutes, then uncover, sprinkle with Parmesan if using, and bake another 20–25 minutes until the top is golden and bubbly.
Let rest for 10 minutes before serving. Garnish with fresh thyme.

Notes

Use a mandoline for evenly sliced sweet potatoes.
Add Gruyère or cheddar for extra cheesy richness.
Can be prepared ahead and reheated before serving.

Nutrition

Serving Size: 1/6 of dish
Calories: 290
Sugar: 6g
Sodium: 280mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 3g
Cholesterol: 60mg