Sweet Potato Casserole on a Sheet Pan
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 346, total fat 26 G., saturated fats 13 G., proteins 8 G., carbohydrates 23 G., fiber 3 G., cholesterol 68 mg, sodium 393 mg, sugar 6 G.
Calories 346, total fat 26 G., saturated fats 13 G., proteins 8 G., carbohydrates 23 G., fiber 3 G., cholesterol 68 mg, sodium 393 mg, sugar 6 G.
Sweet potatoes are a wonderful alternative to potatoes when it comes to the holiday table. Make a sheet pan casserole for a crowd and serve as a side dish with meat or roasted poultry. The potatoes are sliced very thinly and sprinkled with a mixture of Parmesan and Gruyere cheese, along with a fragrant combination of thyme and black pepper. After baking, the sweet potatoes are tender, almost creamy in the center, and have a delicious crispy crust on the edges and top.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp unsalted butter
- 1.5 cups heavy cream
- 0.5 cup salad dressing spread
- 1 tsp fresh thyme leaves, chopped
- A pinch of cayenne pepper
- 2 cloves garlic, grated
- 1.1 kg medium sweet potato, peeled (about 5 tubers)
- 1/3 tbsp. freshly grated parmesan (about 110 g)
- 1.5 cups grated Gruyere (about 110 g)
- Special equipment: vegetable mandoline or slicer
We recommend
Recipes with similar ingredients: sweet potato, Parmesan cheese, Gruyere cheese, cream, ground cayenne pepper, thyme
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Grease a 45x32 cm baking pan with butter.
- Place the cream, salad dressing, thyme, cayenne pepper, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small saucepan and heat over medium heat. Bring to a gentle simmer, stirring frequently, then turn off the heat.
- Slice the sweet potato into slices approximately 0.3 cm thick. Arrange half the slices in a single, overlapping layer on the prepared baking sheet and sprinkle with salt and half the Parmesan cheese. Top with the remaining sweet potato slices and season with salt. Pour the hot cream sauce over the top.
- Cover the baking sheet with foil and bake until the sweet potatoes are tender when pierced with a knife, about 20 minutes. Carefully remove the foil and sprinkle the sweet potatoes with Gruyere and the remaining Parmesan. Bake, uncovered and rotating the baking sheet halfway through, until the sweet potatoes are golden brown, another 15 to 20 minutes.
Salad dressing spread:
This budget-friendly dressing is similar to mayonnaise, but contains fewer eggs. It's used as a spread on sandwiches.
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