Savory Scalloped Sweet Potato Casserole Recipes

SAVORY SCALLOPED SWEET POTATO CASSEROLE

Steps:

• Heat the oven to 400°F.
• Use 2 tablespoons of the soft butter and coat the inside of a 9x13-inch oven-proof dish. Sprinkle the Parmesan over the butter turning to cover the bottom and sides. Set aside.
• Combine the cream, sage, rosemary, thyme, garlic, and nutmeg in a saucepan and bring to a simmer over medium-low heat. Do not allow to boil.
• In a small bowl, whisk the eggs together with 2-3 tablespoons of the cream mixture, then slowly add the mixture to the hot cream while continuing to whisk.
• Add the remaining 2 tablespoons of soft butter and the 2 tablespoons of flour to a small dish. With the back of a tablespoon mash the butter and flour together until blended into a paste.
• Whisk the butter-flour paste into the hot cream mixture and simmer for 1 minute until lightly thickened. Set the mixture aside.
• With a sharp knife or a mandoline, slice the peeled sweet potatoes into 1/8-inch thick rounds.
• Layer 1/2 of the sweet potato rounds on the bottom of the prepared baking dish, overlapping as you go. Sprinkle the potatoes with salt and pepper then pour 1/3 of the creamy mixture over the potatoes. Top with 1/2 of the Gruyère.
• Repeat with another layer of potatoes, salt/pepper and 1/3 of the cream and the remaining Gruyère cheese.
• Add the final layer of potatoes, salt/pepper and the last of the cream. With a spatula, press down on the potatoes to compress them.
• Tear off a sheet of foil and coat one side with non-stick oil spray. Cover the dish of potatoes with the foil and transfer the dish to to the oven. Bake the potatoes for 45 minutes.
• Remove the foil and continue baking until the potatoes are tender, browned and bubbly at the edges and no resistance when pierced with the tip of a paring knife, about 25-30 minutes.
• Transfer from the oven and serve piping hot.

CHEESY SCALLOPED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 13×9″ baking dish with Cooking Spray. Set aside.
• Using a mandoline, slice sweet potatoes to 1/3″ thick. (if you do not have a mandoline, use a very sharp knife to slice)
• Add half the sweet potatoes to the greased baking dish.
• In the meantime, heat a small sauce pan to medium high heat. Add butter and shallots to pan. Saute until translucent, about 3-4 minutes. Next add in the garlic and saute for 30 seconds. Then add in the heavy cream, milk, fresh thyme, fresh tarragon, and sea salt and stir. Bring a boil and then remove from heat.
• Pour half the milk mixture over the sweet potatoes. Top with half the gruyere cheese.
• Add another layer of the remaining sweet potatoes, top with remaining milk mixture and cheese.
• Cover with tin foil.
• Bake for 30 minutes.
• Remove the tin foil and bake an additional 25-30 minutes, or until sweet potatoes are tender.
• Optional: top with a garnish of fresh thyme

SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Place the sweet potatoes on a baking sheet and poke each one a few times with a fork. Bake for 40-50 minutes, or until very soft. Remove from the oven and let cool until easy to handle. Reduce the oven temperature to 350°F (180°F).
• Meanwhile, cook the bacon in a medium skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
• Pour out all but 2 tablespoons of bacon grease from the skillet. Add the onion to the skillet and cook over medium heat for about 5 minutes, or until soft and translucent. Add the thyme and rosemary, and cook, stirring, until fragrant, about 1 minute. Remove the pan from the heat and let the onions cool slightly.
• Scoop the flesh of the sweet potatoes into a large bowl, discarding the skins. Add the cream, egg, salt, and pepper, and stir to combine. Add the onions and Gruyère cheese, and stir to incorporate.
• Transfer the sweet potato mixture to a 9-inch square glass baking dish.
• Make the topping: In the same skillet, melt the butter over medium heat. Add the stuffing and stir until warmed through and slightly toasted, about 2 minutes.
• Sprinkle the crumbled stuffing evenly over the sweet potatoes. Crumble the bacon and evenly sprinkle on top.
• Cover the baking dish with foil and bake for 30 minutes, until heated through. If desired, remove the foil and broil on high until the topping is lightly browned, 1-2 minutes. Keep an eye on the casserole so it does not burn.
• Remove the casserole from the oven and garnish with fresh thyme. Let cool for about 10 minutes before serving.
• Enjoy!

SWEET POTATOES AU GRATIN

Steps:

• 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.

SAVORY SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish.
• Arrange 1/3 of the sweet potato slices in the bottom of the prepared baking dish. Spread 1/2 of the broccoli over top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers once more. Layer remaining sweet potatoes on top.
• Melt butter in a saucepan over medium heat. Whisk in flour and thyme; cook and stir for 1 minute. Whisk in hot milk, a little at a time, until mixture begins to boil. Cook and stir until sauce thickens. Remove from the heat and season with salt and pepper and evenly pour sauce over top and sides of the casserole. Sprinkle remaining 1/2 cup Cheddar over top.
• Bake in the preheated oven until lightly browned, about 45 minutes. Cover with foil and bake until bubbly and sweet potatoes are tender, 20 minutes more.
• Let stand 5 minutes before serving.