Creamy Sweet Potato Casserole Recipe

Pure comfort food. This dish is absolutely scrumptious and, although we like it as an every-day side dish, it’s pretty enough for the Thanksgiving table! Be sure not to compromise on the ingredients. We want full-fat cheese that we grate ourselves and full fat cream. Worried about the fat? Be sure to follow our “Healthy Weight Myths” series!! 😉

What You’ll Need

  • 3 medium sweet potatoes
  • 1 3/4 cups heavy cream
  • 6 to 8 ounces aged cheese (we love the Kerrygold Aged Cheddar, but whatever you pick make sure it’s full-fat and very flavorful!)
  • nutmeg
  • unrefined sea salt (it’s a health food! Read about why you need it, here!)
  • white pepper (you can use multicolored or black, too)

What To Do

  1. Preheat the oven (or toaster oven, like we do) to 375 degrees.
  2. Slice the sweet potatoes into 1/4 inch slices (feel free to do circles or half circles).
  3. Shred the cheese and set aside.
  4. In a small bowl, whisk the cream with salt, pepper and nutmeg, to taste. Use however much of the seasonings as your family will like. We enjoy about 1/3 teaspoon of nutmeg, but that’s too much for some people. 🙂
  5. In a buttered 2 quart baking dish, layer 1/3 of the sweet potato slices.
  6. Pour about 1/2 cup of the cream mixture evenly over the sweet potato layer and then sprinkle with 1/3 of the cheese.
  7. Repeat with 1/3 of the sweet potatoes, 1/2 cup of cream and 1/3 of the cheese.
  8. For the last layer, use the rest of each ingredient (that’s 3/4 cup of the cream over the top, just to get into all the nooks and crannies).
  9. Cover with tin foil, making certain not to let the foil touch the cheese, and bake for 50 minutes.
  10. Remove the foil and bake another 10 to 20 minutes to get that delicious golden crust on top, then test with a fork to make sure the sweet potatoes are tender.


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