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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Sweet potatoes meet cream, thyme, gruyere and parmesan. Rich and unctuous, this is a special occasion side dish. Adapted from a recipe published by Caroline Russock at Serious Eats (originally from Lyniece North Talmadge's _The Sweet Potato Lover's Cookbook_). Ingredients:
7 medium sweet potatoes |
salt, to taste |
freshly ground black pepper, to taste |
1 tablespoon chopped fresh thyme leave |
1 1/2 cups heavy cream |
1 tablespoon cornstarch |
1 cup shredded gruyere cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Place sweet potatoes in a large pot; cover with water. Place over medium-high heat, bring to a boil and cook 5 minutes. Drain, cool, peel, and dice into 1-inch pieces.
2. Preheat the oven to 350°F Spray a (broiler-safe) baking dish with nonstick cooking spray. Place the sweet potatoes in the dish and season with salt, pepper, and thyme. Whis the cornstarch into the cream and pour over the sweet potatoes. Bake for 30 minutes.
3. Sprinkle with Gruyere and Parmesan. Bake for an additional 15 minutes. Turn on broiler and brown the top of the dish, about 3 minutes.
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