Description
Eight side portions of layered sweet potatoes with cream, sage and Parmesan.
Ingredients
Scale
- 2 1/2 pounds Sweet potatoes, peeled
- 1 1/2 cups Heavy cream
- 1/2 cup Whole milk
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh sage, finely chopped
- 1 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 1/2 cup Parmesan cheese, finely grated
- 1 tablespoon Unsalted butter
Instructions
- Heat oven to 375°F and grease a 9-by-13-inch baking dish with 1 tbsp butter. Slice 2 1/2 lb peeled sweet potatoes into even approximately 1/8-inch rounds.
- Warm 1 1/2 cups heavy cream and 1/2 cup whole milk with two minced garlic cloves, 2 tbsp chopped sage, 1 tsp salt and 1/4 tsp pepper just until steaming, not boiling.
- Layer the sweet-potato slices evenly in the dish, pour warm seasoned dairy over them and sprinkle 1/2 cup grated Parmesan on top. Cover tightly with foil and bake about 40 minutes.
- Uncover and bake another 20–25 minutes until a knife passes easily through the center and top is golden. Rest 15 minutes before cutting eight provisional side portions. Test dish depth and sauce absorption.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 15 minutes, included in the total.
Untested estimate: 40 minutes covered, 20–25 uncovered, 15-minute rest; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One eighth of the baking dish