Garlic Butter Sweet Potato Bake
A warm and rich dish featuring sweet potatoes combined with creamy garlic butter, heavy cream, fresh thyme, and parmesan cheese, perfect for any gathering.
Ingredients
For the creamy garlic butter sauce
- 1 tsp cornstarch
- 1.5 cups heavy cream
- 0.5 cup butter (1 stick)
- 5 cloves garlic, finely minced
- 1 tbsp chopped fresh thyme
- to taste Kosher salt Season as needed.
- to taste Freshly cracked black pepper Season as needed.
For the bake
- 3 lb sweet potatoes, peeled and sliced thin (about 1/8-inch thick)
- 0.33 cup fresh parmesan cheese, grated
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about a minute, without allowing it to brown.
- Sprinkle in cornstarch and stir to form a roux.
- Slowly pour in the heavy cream while continuously stirring until smoothly combined.
- Season with kosher salt, black pepper, and fresh thyme; allow to simmer for a couple of minutes before removing from heat.
- Slice sweet potatoes into 1/8-inch thick rounds.
Baking
- In a large baking dish, layer the sliced sweet potatoes.
- Pour a portion of the creamy garlic butter mixture over the top, ensuring each layer is coated.
- Repeat layering until all sweet potatoes are used, finishing off with a final layer of the creamy mixture.
- Sprinkle grated parmesan cheese over the top.
- Cover with aluminum foil and bake for about 45 minutes.
- Remove the foil for the last 15 minutes to allow the top to crisp up.
- Cool slightly before serving.
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Notes
Ensure uniform slicing of sweet potatoes for even cooking. Optionally broil for a crispy topping. Store leftovers in an airtight container for up to 3-4 days in the fridge.