Savory Sweet Potato Bake
Indulge in the cozy, comforting flavors of a Savory Sweet Potato Bake, a fusion of creamy decadence and earthy elegance. This dish brings together tender, caramelized layers of sweet potatoes infused with garlic and fresh thyme, coated in a luxurious blend of heavy cream and melted Gruyere and Parmesan cheeses. Topped with buttery, golden panko breadcrumbs for the perfect crunch, this recipe is an irresistible side dish that pairs beautifully with roasted meats or holiday spreads. Simple to prepare yet supremely satisfying, this baked masterpiece is perfect for cozy dinners, potlucks, or festive gatherings. Ready in just over an hour, it’s a crowd-pleaser that’s sure to become a family favorite. Keywords: savory sweet potato bake, creamy sweet potatoes, cheesy sweet potato casserole, holiday side dish, panko breadcrumb topping.
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Recipe Information
Ingredients
- 4 large (about 2 pounds) sweet potatoes
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 1 cup shredded Gruyere cheese
- 0.5 cup shredded Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the sweet potatoes and slice them into 1/4-inch thick rounds. Arrange the slices in overlapping layers in the prepared baking dish.
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Remove from heat.
Stir in fresh thyme leaves, salt, and black pepper into the garlic and olive oil mixture.
Pour the garlic mixture evenly over the sweet potato slices.
Drizzle the heavy cream over the sweet potatoes, ensuring it coats the slices evenly.
Sprinkle the Gruyere cheese evenly over the top, followed by the Parmesan cheese.
In a small bowl, mix the panko breadcrumbs with the melted butter until well coated. Sprinkle the breadcrumbs over the cheese layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the sweet potatoes are tender and the topping is golden and crispy.
Allow the dish to rest for 5-10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
4681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 6051 mg | 263% | |
| Total Carbohydrate | 760.6 g | 277% | |
| Dietary Fiber | 110.4 g | 394% | |
| Total Sugars | 165.9 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2646 mg | 204% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
