Creamy Garlic Butter Sweet Potato Bake – Looking for a cozy, comforting dish that feels like a warm hug? You have to try this Creamy Garlic Butter Sweet Potato Bake! It’s got everything: tender sweet potatoes, rich cream, a hit of garlic, and that perfect golden cheese on top. The best part? It’s ridiculously easy to throw together and works for both weeknight dinners or special occasions when you want to impress. Let’s be real—anything with garlic and butter has got to be good, right?
The first time I made this Creamy Garlic Butter Sweet Potato Bake, it was one of those days when I was craving comfort food but didn’t want to spend hours in the kitchen. I had a bunch of sweet potatoes on hand, some garlic (because, always), and a tub of cream just begging to be used. So, I whipped this up on a whim. And wow—my family devoured it! My husband even asked for seconds (and that’s saying something). It’s become one of those go-to recipes for us, especially on chilly nights when all you want is something warm and delicious. You know the kind of dish that makes the whole house smell like heaven? Yeah, this is it.
What makes this Creamy Garlic Butter Sweet Potato Bake truly special?
What makes this dish so special? It’s the magic combo of creamy, garlicky goodness soaking into those perfectly sliced sweet potatoes. The fresh thyme gives it a subtle earthy flavor, balancing out the richness of the butter and cream. And don’t even get me started on the parmesan topping—it adds this amazing golden crust that takes it to a whole new level. But honestly, what’s great about it is how simple it is. Just a few ingredients and boom, you’ve got a dish that tastes like you’ve been slaving away in the kitchen. Perfect for a cozy night in or impressing your dinner guests with minimal effort—who doesn’t love that?
What You Need To Make This Creamy Garlic Butter Sweet Potato Bake Recipe?
Sweet Potatoes: These are the stars of the show! You want to grab about 3 pounds—enough to fill your dish nicely. Make sure to slice them thin, around 1/8 inch, so they cook evenly. Pro tip: If you’re not a pro with a knife, a mandoline will be your best friend here. It makes slicing super easy and quick. Plus, thin slices help soak up all that creamy, garlicky goodness.
Heavy Cream: We’re not skimping on comfort here. This dish needs 1 1/2 cups of heavy cream for that rich, velvety texture. It’s what makes the sweet potatoes creamy and decadent. I mean, if you’re going to indulge, why not go all in, right?
Butter: A whole 1/2 cup (yes, a full stick!) of butter is going into this dish. It melts into the cream and garlic, making everything so smooth and flavorful. Butter is basically the glue that holds this dish together and gives it that irresistible richness.
Garlic: Five cloves of garlic! Sounds like a lot, but trust me, it’s just the right amount. It adds that mouthwatering aroma and a little punch of flavor. The garlic mellows out as it cooks and blends with the cream, so you don’t get that harsh, raw garlic taste.
Fresh Thyme: The fresh thyme adds a nice earthy flavor that balances out the richness. It’s one of those herbs that’s not too overpowering but adds a little something special. And hey, if you don’t have fresh thyme, dried works too—just use a little less.
Parmesan Cheese: We’re talking about 1/3 cup of freshly grated parmesan here. This isn’t just for a little flavor; it also adds that crispy, golden top layer that makes everyone fight for the corner pieces. You could use pre-grated, but honestly, freshly grated parmesan melts so much better.
Cornstarch: You only need a teaspoon, but it’s key to thickening up the cream sauce just enough so it coats every slice of sweet potato perfectly. It keeps everything creamy without getting runny, which is a win in my book.
Salt & Pepper: You’ll want to season to taste. Don’t be shy with the salt and freshly ground black pepper—it helps balance the sweetness of the potatoes and rounds out the flavor.
Steps To Make Creamy Garlic Butter Sweet Potato Bake:
Alright, let’s get started! First things first, preheat your oven to 375°F and grab a 9×13-inch baking dish. Give it a good coat of butter or nonstick spray so nothing sticks—trust me, you don’t want to lose any of that deliciousness to the pan.
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Now, in a small saucepan, whisk a teaspoon of cornstarch into 1 1/2 cups of heavy cream. This is the magic that will thicken everything up. Place it over medium-low heat and add in a full stick of butter (yes, all of it!), five minced garlic cloves, and a tablespoon of fresh thyme. Sprinkle in some salt and pepper to taste. Let everything melt together, stirring occasionally, but keep an eye on it—don’t let it boil. You just want it to get nice and hot, maybe 3-5 minutes tops. Then, set it aside.
Next, grab your sweet potatoes. You’ll need about 3 pounds, peeled and sliced as thinly as you can—1/8 inch if possible. This is where a mandoline can really save you some time (and your fingers!). Lay those sweet potato slices in your buttered dish, spreading them out evenly.
Pour that warm cream mixture over the top, making sure it seeps down between all the layers of sweet potato. Pop the dish in the oven and let it bake for about 30 minutes. You’ll know it’s ready when the potatoes start to get tender.
Now, here’s where it gets even better. Pull the dish out and sprinkle 1/3 cup of freshly grated parmesan all over the top. Slide it back into the oven for another 10 minutes or so—just until the cheese melts and turns a little golden and bubbly.
Once it’s all done, let it cool for a few minutes (if you can wait that long). Then dive in and enjoy!
Tip:
Alright, here’s the secret sauce for this recipe. If you want to really elevate your Creamy Garlic Butter Sweet Potato Bake, use a mix of sweet potatoes and regular potatoes! The combo gives a balance of sweetness and heartiness that’s just unbeatable. Also, for that perfect creamy consistency, make sure your cream mixture is warm but not boiling when you pour it over the potatoes—this helps it soak into the layers more evenly. And don’t skimp on the parmesan at the end! It adds that irresistible crispy, golden finish. Bonus tip: If you like a little kick, sprinkle some red pepper flakes in the cream mixture. You won’t regret it.
Frequently Asked Questions:
Can I prep this dish ahead of time?
Absolutely! You can slice the potatoes and even prepare the cream mixture a day in advance. Just store everything separately in the fridge. When you’re ready to bake, assemble the dish and pop it in the oven. Easy peasy.
What can I substitute if I don’t have fresh thyme?
No worries! You can use dried thyme if that’s what you’ve got. Just use about half the amount since dried herbs are more concentrated. Or, if you want to mix things up, rosemary works great too for a different flavor profile.
Can I add other cheeses?
Totally! If you’re feeling adventurous, mix in some gruyère or sharp cheddar with the parmesan. The extra cheesy layers will make this dish even more indulgent—just make sure to balance the saltiness with a light hand on the seasoning!
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Garlic Butter Sweet Potato Bake
Ingredients
- 1 tsp cornstarch
- 1 1/2 c heavy cream
- 1/2 c 1 stick butter
- 5 cloves garlic minced
- 1 tbsp fresh thyme
- 3 pounds sweet potatoes peeled and sliced thin (about 1/8-inch thick)
- 1/3 c freshly grated parmesan cheese
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat your oven to 375°F and get your 9x13-inch baking dish ready by greasing it with a bit of butter or a quick spray of nonstick spray. Set it aside for now.
- In a small saucepan, whisk the cornstarch into the heavy cream over medium-low heat. Add in the butter, garlic, thyme, and a sprinkle of salt and pepper. Let it all cook together until the butter melts and the cream is warm—just before it starts bubbling. Once it’s prepared, carry it off the heat and put it aside.
- Next, arrange your sweet potato slices in the prepared baking dish. Pour the creamy mixture over the top, making sure it covers everything evenly. Set it in the oven for 30 minutes. After that, sprinkle the parmesan on top and bake for another 10 minutes, or until the cheese is perfectly melted and golden. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
