Creamy Sweet Potatoes with Garlic, Rosemary and Parmesan

17 Apr

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.

yum, yum, yum

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.

up close and personal


2 Responses to “Creamy Sweet Potatoes with Garlic, Rosemary and Parmesan”

  1. Stephanie April 18, 2012 at 9:40 am #

    This sounds yummy! I also like the blue cheese idea! Thanks!

    • kitchenmommy April 20, 2012 at 8:56 am #

      Hope you get to enjoy them soon! I bet the blue cheese would be delicious!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: