Creamy Garlic Butter Sweet Potato Bake
This Creamy Garlic Butter Sweet Potato Bake is like a cozy blanket in food form! Thinly sliced sweet potatoes soak up a rich and flavorful blend of garlic, butter, and cream, and are topped with a golden layer of parmesan. The sweetness of the potatoes combined with the savory garlic butter sauce is a match made in heaven. Perfect as a side dish for holidays or just a regular weeknight dinner, it’s guaranteed to be a hit with the family—because who doesn’t love something warm, creamy, and cheesy?
6 Servings
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
Want to make this gluten-free? Super easy! Just swap out the regular cornstarch with a gluten-free version, and double-check that your parmesan cheese is gluten-free too (most are, but it’s always good to check). The rest of the ingredients are naturally gluten-free, so you don’t have to worry. You’ll still get all that creamy, garlicky goodness without any gluten concerns.