- 2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick
- 1 large egg
- 2 cups heavy whipping cream
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Pinch pepper
- 3 tablespoons grated Parmesan cheese
- Minced fresh thyme, optional
- Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.
1 serving: 412 calories, 31g fat (19g saturated fat), 124mg cholesterol, 385mg sodium, 30g carbohydrate (14g sugars, 3g fiber), 6g protein.
- Dec 2, 2020
I Cut the sweet potatoes quite thin, added 2 regular potatoes and 2 carrots. I used 2 eggs rather than one and used only 1 Cup of cream with 1 Cup of milk. The potatoes were still a bit hard when I checked after 40 mins, so I turned down the heat to 140° for another 15 mins. I also added more cheese than in recipe. Turned out delicious!
- Sep 6, 2020
I tried this but the sweet potatoes took sooo long to cook and the cream was curdled by the time they cooked. I decided to add a little more cheese to hopefully hide the curdled cream. Im not sure where I went wrong. Will be trying again soon
- Jul 17, 2020
This is a 5 start recipe if you COVER it while cooking. I made it this way after reading the reviews and it made all the difference. The potatoes were tender in the recommended amount of cooking time and the cream stayed creamy and delicious.
- Mar 25, 2019
Made recipe exactly as stated and the potatoes turned out perfect. A great savory twist for sweet potatoes.
- Dec 30, 2018
I was looking for a new recipe to go with ham. This was the perfect one. The use of the 2 different kinds of potatoes really works well.
- Nov 21, 2018
This is the best sweet potato recipe I have ever tried. Everyone at the table had a second helping! This recipe is easy to follow and didn't require a lot of effort. This will be my new "go-to" recipe for sweet potatoes!
- Dec 27, 2015
I love this recipe. Have used it for the last 5 Thanksgiving and Christmas dinners and I am not allowed to not bring it. I slice the potatoes about 1/8" thick and use about 2 pounds of potatoes. I add a good 3 tbsp of parmesan after layering a third of the potatoes in the casserole, add another 3 tbsp of cheese on top of a second layer and the third 3 tbsp on top. (I like my potatoes cheesy!) Have found that I can cook the dish along side the turkey in a 325? oven but cook them for at least 2 or 2 1/2 hours. Have also been known to use 2 large eggs instead of one extra large egg.
- Sep 19, 2013
As is usual with TOH recipes, gladly rating *5*. Delicious, comforting. Next time will make half the recipe, for us **empty nesters**. Thank you for sharing!!
- Nov 18, 2010
Maybe this dish should be baked covered. I had in the oven for over an hour to get the sweet potatoes tender, and by then the cream part was dried up and clumpy. I also would have put the parmesan cheese throughout the dish instead of just on top.
- Mar 31, 2010
I tasted a similar dish at a thanksgiving buffet. I was thrilled this tasted so much like it. I used 2 small-med sweet potatoes and 2 med white potatoes because I have lots of them to use up. The dish wasn't done in the time suggested but the sauce was curdled looking by the time it was done. Still it tasted great and I will make it again.