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Back in early November, Stephan and I took a quick, one-night trip down to the Outer Banks of North Carolina to read, walk on the beach, eat, drink, and RELAX.
Between his schedule and mine, two days and one night was all we could fit in, but it was exactly what we needed.
Because we’re foodies, we love to explore farm stands, and there are several along the way to choose from.
Our favorite is Morris Farm Market, but we also picked up a huge box of sweet potatoes at Powell’s Roadside Market.
Sweet potatoes are full of fiber, vitamin C, beta carotene, B Vitamins, and calcium–and they’re delicious!
We used some of them for sweet potato casserole on Thanksgiving. We had baked sweet potatoes. We had sweet potato fries.
Eventually, I wanted to make something a little different, that would also maybe put a little dent in the box that never seems to empty….
I served these with baked salmon fillets and buttered broccoli, but they would go nicely with almost anything that you’d serve with potatoes, rice, etc.
What’s your favorite way to use sweet potatoes? Leave us a comment!
This sweet and savory side is perfect for a holiday dinner, but is also lovely on any cold winter evening
Ingredients
Scale
4 large sweet potatoes
2 cups cream
2 Tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon Italian Seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Swiss cheese and 1/2 cup grated Mozzarella, or more to taste
Instructions
Preheat oven to 450 degrees.
Peel and slice the sweet potatoes into 1/4″ rounds (roughly–no one is going to get out a ruler and measure them. Just make sure they’re all about the same thickness so that they’ll cook evenly)
Grease a 13×9 Pyrex pan or medium casserole dish, and place a layer of sliced potatoes in the bottom.
Gently heat the cream with the minced garlic and butter until the butter is melted. Bring to a simmer and remove from the heat.
Combine the salt and pepper and sprinkle some over the sliced potatoes in the dish. Sprinkle some of the Italian seasoning on the potato layer as well. Continue layering potatoes and seasonings until the pan is mostly full.
Pour in the cream mixture and bake for 30-40 minutes, or until the potatoes are tender.
Sprinkle on the shredded cheese and bake another 5 minutes to let the cheese melt. Feel free to use more cheese if you’re a cheese freak like me!
Let cool 15 minutes in order to let the cream thicken and to prevent scorching your tongue on molten cream and cheese.
