4 pounds sweet potatoes, peeled and cut crosswise into 1/4-in.-thick slices
3/4 cup grated parmesan cheese
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
How to Make It
Preheat oven to 400°. Butter a 9- by 13-in. baking dish with 1 tbsp. butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.
In a small bowl, combine cream, salt, pepper, and cayenne. Pour over potatoes. Dot with the remaining 2 tbsp. butter. Cover dish with foil and bake 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.
I made this for the first time right after it appeared in the 2006 issue, and it has become a staple for holidays or any other excuse to make it! I didn't even think I liked sweet potatoes all that much until I tried this one. I always get requests for copies of the recipe for this one. It's easy to make and absolutely delicious!
I made a smaller portion (4 servings--3 medium potatoes and 1 cup of cream). Instead of the cayenne, I used a tsp of granulated garlic along with salt and pepper. My boyfriend and I polished off the pan, we both really loved it! I'm looking forward to making this as one of my Thanksgiving side dishes :)
This recipe is fantastic and my family doesn't even really like sweet potatoes. It is so rich and creamy and was a huge hit at the big family gathering. Next time I will make it with 2 percent milk and save a few hundred calories. Excellent.
I made this dish last night for a party and it got rave reviews! I added a layer of cheddar cheese which I thought made it even more tasty. I will definitely make this again. It is a nice change from the more traditional "sweet" sweet potato dishes.
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