Garlic-Buttered Sweet Potato Bake
A creamy, garlicky, and indulgent sweet potato bake layered with a rich cream-and-butter sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 3 lb sweet potatoes, peeled and sliced thin (about 1/8-inch thick) Use a mandoline for uniform slices.
- 1.5 cups heavy cream For a lighter version, use a mix of whole milk and half-and-half.
- 1 tsp cornstarch (dissolved in a bit of the cream) Can substitute with 1 tbsp flour, but will change texture.
- 0.5 cup butter 1 stick.
- 5 cloves garlic, finely minced Add more or less to taste.
- 1 tbsp chopped fresh thyme Or 1 tsp dried.
- Kosher salt, to taste Start with 1 tsp.
- Freshly cracked black pepper, to taste
- 0.33 cup fresh Parmesan cheese, grated Can substitute with Gruyère or sharp cheddar.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish or a similarly sized ovenproof dish.
- Thinly slice sweet potatoes to about 1/8-inch thickness. Pat dry if damp.
- In a small bowl, whisk 1 tsp cornstarch into 1/4 cup of the heavy cream until smooth. Whisk that into the remaining cream.
- In a small saucepan over low heat, melt the butter. Add minced garlic and chopped thyme; cook gently for 1–2 minutes until fragrant but not browned.
- Remove the butter-garlic mixture from heat and stir into the cream mixture. Season with a pinch of salt and pepper.
- Layer about half the sweet potato slices in the bottom of the dish, overlapping slightly. Lightly season the layer with salt and pepper.
- Pour half the cream-butter sauce evenly over the first layer. Repeat with the remaining sweet potato slices and the rest of the sauce.
Baking
- Cover tightly with foil and bake at 375°F for 30–35 minutes.
- Remove foil and bake another 15–20 minutes until potatoes are tender when pierced and the sauce is bubbling around the edges.
- Sprinkle grated Parmesan over the top and broil for 2–3 minutes until the cheese is golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
Cool to room temperature, cover, and refrigerate within 2 hours of baking. Keeps well for up to 4 days. For freezing, use an airtight container for up to 2 months. Reheat in a 350°F oven, covered, until warmed through. For quick options, microwave individual servings, finishing under the broiler for a minute.