Sweet Potatoes
Sweet potatoes are a versatile fall and winter ingredient that taste wonderful in sweet and savory dishes. Keep some of these root vegetables on hand in your pantry to use in a variety of weeknight di...
This side dish makes the whole house smell good while it is in the oven, and it will taste even better when you serve it at one of your celebratory gatherings this winter. It also makes a wonderful simple supper paired with a green salad on a night when you don’t feel like doing a lot of prep or cleanup.
Ingredients
- 2 tablespoons unsalted butter, plus more for buttering the pan
- 3 large sweet potatoes, peeled, cut in half and thinly sliced
- 1 large leek, or about 1 cup, sliced, soaked and drained
- 1 teaspoon salt
- 1 cup half-and-half
- ¼ cup grated Parmesan or pecorino cheese
- ¼ teaspoon ground black pepper
Instructions
Serves 4-6
Preheat the oven to 400°. Take a 9- by 11-inch baking dish and butter the bottom and sides.
Place a layer of sweet potatoes all around the bottom. Spread a layer of leeks over the top and sprinkle with salt. Add another layer of sweet potatoes, leeks and salt, then finish with a final layer of sweet potatoes.
Pour half-and-half over everything, sprinkle with cheese, black pepper and salt, then top with thin slices of butter.
Bake covered for 30 minutes, then remove cover. Bake for another 20 to 30 minutes until the sweet potatoes are tender. Remove from the oven and serve.
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