Description
This creamy garlic thyme sweet potato bake is a perfect side dish that combines sweet potatoes with a rich and flavorful cream sauce.
Ingredients
Scale
- 3 pounds sweet potatoes
- 1 1/4 cups heavy cream
- 6 tablespoons butter
- 6 cloves garlic, (minced)
- 2 tablespoons fresh thyme, (chopped)
- 1 teaspoon cornstarch
- 1/3 cup Parmesan cheese
- to taste Salt and pepper
Instructions
- Preheat the oven to 400 degrees F.
- Pull the leaves off the thyme stems. Discard the stems and roughly chop the leaves.
- Place the cream and cornstarch in a small bowl or pot. Whisk well. Add the butter, garlic, thyme, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper. Heat over the stovetop, or in the microwave, just until the butter melts. Then turn off the heat and whisk again.
- Peel and slice each sweet potato one by one. Slice the potatoes into very thin rounds, 1/8-inch thick. Arrange each potato in a 9×13-inch baking dish, fanning it out in a pretty pattern.
- Before peeling and slicing the next sweet potato, pour a little of the cream mixture over the potato slices in the pan, so it does not brown while you work on the other potatoes.
- Repeat until all the sweet potatoes are sliced and arranged prettily in the baking dish. Then pour the remaining cream mixture over the top.
- Bake for 30 minutes. Sprinkle Parmesan cheese over the sweet potatoes. Then bake another 10 minutes until the cheese is golden.
- Serve warm.
Notes
- This dish can be made ahead of time and baked just before serving.
- Feel free to add additional herbs or spices to enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg