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Savory Layered Sweet PotatoesSweet potatoes are a nice change of pace and they shouldn’t be relegated to being served as just a Thanksgiving side dish.  And savory is the way to go, as sweet potatoes are sweet enough…you know, like The Goddess!  Okay, so she’s not, but they are.  And while sweet, sweet potatoes are good, I prefer to go the savory side of sweet potatoes.  This goes together rather quickly once you slice the potatoes and it can be put together up to a day ahead, or baked and reheated up to a day ahead.  Savory Layered Sweet PotatoesTo prepare, use a very sharp knife or a mandolin and slice the peeled sweet potatoes very, very thinly, about 1/16-inch thick.  You’re going to layer this together as follows:

  • Savory Layered Sweet PotatoesFirst layer:  A single layer of slices in an oiled casserole dish, overlapping them slightly. Sprinkle with about 1/2 of the garlic granules, about 1/2 teaspoon of the thyme leaves, kosher salt and a few grindings of fresh black pepper.  Sprinkle with about 1/4 cup of the shredded cheese and 2 tablespoons of the grated parmesan.
  • Second layer:  Another layer of the sweet potato slices, as you did the first layer.  Season with kosher salt, freshly ground black pepper, 1/2 teaspoon thyme leaves and 2 tablespoons of grated parmesan.
  • Third layer:  Another of sweet potato slices, to cover the previous layer completely.  Sprinkle with the remaining garlic granules, kosher salt and black pepper, 1/4 cup shredded cheese, and 1/2 teaspoon thyme leaves.
  • Savory Layered Sweet PotatoesFourth layer:  Layer the sweet potato slices, covering the previous layer completely.  Pour the broth carefully over the potatoes.  Season with kosher salt and black pepper.  Sprinkle with the remaining 1/4 cup shredded cheese and 3 tablespoons grated parmesan.

Savory Layered Sweet PotatoesYou’re going to want about 1/2-inch of broth on the bottom of the dish.  Cover the dish tightly with a piece of oiled aluminum foil and place in the preheated oven.  Bake for 45-60 minutes or until the potatoes are soft and cooked through.  Remove the foil during the last 15 minutes of baking if you want the potatoes to brown up a bit.  Let stand for 5 minutes, cut into squares and serve.

Savory Layered Sweet Potatoes

  • Servings: 6-8
  • Difficulty: Moderate
  • Print

  • 2-3 pounds sweet potatoes (about 4 large ones), peeled
  • 3 tablespoons olive oil, divided
  • 3/4 cup sharp cheddar or Gruyère cheese, grated
  • 1/2 cup grated parmesan cheese (I used just a tad less)
  • 1/2 teaspoon garlic granules
  • 1-2 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups chicken or vegetable broth

Preheat oven to 400°F.  Pour 1 tablespoon of the oil into a 9X13-inch glass dish.  Smear it around to coat the bottom and sides completely; set aside.

Using a very sharp knife or a mandolin, very thinly slice the peeled sweet potatoes (about 1/16-inch thick).  Place enough slices (this is the 1st layer) in the prepared casserole pan dish, in a single layer, overlapping them just a little, to cover the bottom.  Sprinkle with about 1/2 of the garlic granules, about 1/2 teaspoon of the thyme leaves, kosher salt and a few grindings of fresh black pepper.  Sprinkle with about 1/4 cup of the shredded cheese and 2 tablespoons of the grated parmesan.  Place another (the 2nd) layer of the sweet potato slices over the top, as you did with the first layer.  Season with kosher salt, freshly ground black pepper, 1/2 teaspoon thyme leaves and 2 tablespoons of grated parmesan.  Layer the sweet potato slices, overlapping them just a little, to cover the previous layer (this is the 3rd layer).  Sprinkle with the remaining garlic granules, kosher salt and black pepper, 1/4 cup shredded cheese, and 1/2 teaspoon thyme leaves.  Place the final layer of sweet potato slices, as you did before.  The dish should be completely filled.  Pour the broth carefully over the potatoes.  Season with kosher salt and black pepper.  Sprinkle with the remaining 1/4 cup shredded cheese and 3 tablespoons grated parmesan.  Cover the dish tightly with a piece of oiled aluminum foil.  Place in the preheated oven and bake for 45-60 minutes or until the potatoes are soft and cooked through.  Remove the foil during the last 15 minutes of baking, or slide the dish under the broiler and boil until just browned in spots.  Let stand for 5 minutes, cut into wedges and serve.  This is excellent made ahead, covered and refrigerated, then reheated before serving.

Savory Layered Sweet Potatoes Recipe©Marcia Lahens 2018.  All rights reserved.