I always wing it with this dish. One of these days it will bite me in the rear end. But not today, my friends, not today. When you’re using things like garlic and rosemary and cream and Parmesan, how can you go wrong, really?
In the interest of my waistline, I don’t use heavy cream often. When I do, it’s got to be for something really special – like evening coffee with brown sugar… or sweet potatoes with garlic and rosemary… The final result is creamy and garlicky with hints of rosemary and a little pungent tang from freshly grated Parmesan. Any sweet potato peel that is exposed to the heat has this lovely, chewy texture, and every once in a while, you get a couple little caramelized onions. I can’t say anymore about it. My mouth is watering too much.
The “recipe” below is just approximations, so feel free to experiment yourself! Thyme instead of rosemary, maybe? Shallots instead of garlic and onions? Blue cheese instead of Parmesan? Go crazy with it!Creamy Sweet Potatoes with Garlic, Rosemary and Parmesan
2 large sweet potatoes, thinly sliced
3 small garlic cloves, minced
1/3 c. thinly sliced onion
1 Tbsp. unsalted butter, cut into thin slices
1/2 c. heavy cream
1 Tbsp. minced fresh rosemary
1/3 c. freshly grated Parmesan
kosher salt and freshly ground black pepper
Grease a 9 x 9 baking dish. Layer bottom with half of the sweet potato slices. Dot with half the butter slices. Sprinkle minced garlic and sliced onion on top, then sprinkle on half your rosemary. Pour half your heavy cream over potatoes – try to cover evenly.
Layer on remaining sweet potato slices. Sprinkle with remaining rosemary. Dot with remaining butter slices. Pour remaining heavy cream over it all. Sprinkle with freshly grated Parmesan. Season with salt and pepper.
Cover and bake at 350 for about 45 minutes. Uncover and bake for about 45 minutes longer.