The first time I made this Creamy Garlic Butter Sweet Potato Bake Recipe, I was craving something warm and comforting. I had sweet potatoes, fresh garlic, and a little cream just waiting to be used.
I decided to toss them together and see what happened. To my delight, it turned into a rich, creamy dish that my family devoured in minutes. Honestly, this has become my go-to recipe for cozy nights or when I want to impress guests without spending hours in the kitchen.
You can also enjoy a similar twist with the Easy Roasted Sweet Potato Rounds with Honey and Feta Recipe for a sweeter, tangy side.
Ingredients
Here’s what you’ll need to make this creamy, garlicky, cheesy sweet potato bake:
- Sweet potatoes – 3 pounds, peeled and thinly sliced (about 1/8 inch). Thin slices cook evenly and soak up the sauce better.
- Heavy cream – 1 1/2 cups. Adds velvety richness and binds everything together.
- Butter – 1/2 cup (1 stick), melted. Gives a smooth, indulgent flavor.
- Garlic – 4 cloves, minced. Fresh garlic enhances the flavor; avoid pre-minced for the best aroma.
- Parmesan cheese – 1/2 cup, freshly grated. Freshly grated melts better and adds a nutty flavor.
- Fresh thyme – 1 teaspoon. Adds subtle earthiness to balance the creaminess.
- Salt – 1 teaspoon. Enhances all the flavors.
- Black pepper – 1/2 teaspoon. Freshly ground pepper gives a subtle kick.
- Optional: shredded mozzarella – 1/2 cup for extra cheesy topping.
Note: several servings as a note of full line under the ingredients quantity.
Variations
You can tweak this recipe to match your dietary needs or flavor preferences:
- Dairy-free: Replace butter with plant-based margarine and heavy cream with coconut cream or oat cream.
- Low-fat: Use half-and-half instead of heavy cream.
- Extra flavor: Add a pinch of smoked paprika, cayenne, or nutmeg for depth.
- Cheese lovers: Mix in Gruyère or cheddar for a richer, gooier bake. For a different protein option alongside this dish, try the Tangy Honey Lime Chicken Stack Recipe—the flavors pair beautifully.
Cooking Time
Here’s a quick overview of how long it takes to make this dish:
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
Equipment You Need
You don’t need much, but these tools make life easier:
- Mandoline slicer – for uniform, thin sweet potato slices.
- Large mixing bowl – to combine cream, butter, and seasonings.
- Baking dish (9×13 inches) – holds all ingredients and allows even baking.
- Oven – to bake until tender and golden.
- Knife and cutting board – for prep work.
How to Make Creamy Garlic Butter Sweet Potato Bake Recipe
Prepare the Sweet Potatoes
Peel and slice your sweet potatoes thinly. I use a mandoline for consistency, but a sharp knife works too. Thin slices ensure every piece absorbs the creamy garlic butter sauce.
Make the Garlic Butter Cream
In a mixing bowl, whisk together melted butter, heavy cream, minced garlic, salt, pepper, and fresh thyme. This mixture is the magic that makes the bake rich and flavorful.
Layer the Dish
Arrange a layer of sweet potato slices in your baking dish. Pour some of the garlic cream over them and repeat until all potatoes are used. I like to press down gently so every slice is coated.
Top with Cheese
Sprinkle freshly grated Parmesan or mozzarella over the top. This creates a golden, bubbly crust that’s irresistible. I sometimes add extra thyme for a pop of color.
Bake
Cover with foil and bake at 375°F (190°C) for 40 minutes. Then remove the foil and bake an additional 10 minutes until the top is golden and bubbly. Your kitchen will smell heavenly!
Let it Rest
Allow the dish to rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to slice.
Additional Tips for Making this Recipe Better
Here’s what I’ve learned from making this recipe multiple times:
- I always slice sweet potatoes as evenly as possible to ensure they cook uniformly.
- Using fresh garlic instead of pre-minced makes a huge flavor difference.
- Don’t skip resting time; it gives the bake a better texture.
- I sometimes add a pinch of nutmeg for subtle warmth—it pairs beautifully with sweet potatoes.
- For a crispier top, broil for 2–3 minutes at the end.
How to Serve Creamy Garlic Butter Sweet Potato Bake
This dish is versatile and looks beautiful on the table:
- Serve hot as a side to roasted chicken or turkey.
- Garnish with fresh thyme or parsley for color.
- For a cozy family dinner, plate in shallow bowls with a little extra cream drizzled on top.
- It also pairs well with a crisp green salad to balance richness.
Nutritional Information
Here’s an estimate per serving:
- Calories: 320 kcal – indulgent but satisfying.
- Protein: 5 g – from cream and cheese.
- Carbohydrates: 40 g – sweet potatoes provide natural sweetness and fiber.
- Fat: 18 g – rich from butter and cream, but oh-so-delicious.
Make Ahead and Storage
Refrigerating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes for best results.
Freezing: You can freeze the bake without the cheese topping for up to 2 months. Thaw overnight in the fridge before baking.
Reheating: Cover with foil and warm in the oven to prevent drying out. A few minutes under the broiler restores the crispy top.
Why You’ll Love This Recipe
If you need convincing, here’s why this bake is amazing:
- Easy to make – minimal prep, maximum comfort.
- Flavorful – garlic, butter, and thyme create a rich, aromatic dish.
- Versatile – works for weeknight dinners or holiday feasts.
- Customizable – swap ingredients to suit dietary needs.
- Crowd-pleaser – creamy, cheesy, and indulgent; everyone loves it.
This Creamy Garlic Butter Sweet Potato Bake is my ultimate comfort food. It’s creamy, garlicky, and melts in your mouth. Whether you’re cooking for a busy weeknight or a festive dinner, it’s guaranteed to impress. Give it a try—you won’t be disappointed!
Creamy Garlic Butter Sweet Potato Bake Recipe
Ingredients
Method
- Peel and slice your sweet potatoes thinly. I use a mandoline for consistency, but a sharp knife works too. Thin slices ensure every piece absorbs the creamy garlic butter sauce.
- In a mixing bowl, whisk together melted butter, heavy cream, minced garlic, salt, pepper, and fresh thyme. This mixture is the magic that makes the bake rich and flavorful.
- Arrange a layer of sweet potato slices in your baking dish. Pour some of the garlic cream over them and repeat until all potatoes are used. I like to press down gently so every slice is coated.
- Sprinkle freshly grated Parmesan or mozzarella over the top. This creates a golden, bubbly crust that’s irresistible. I sometimes add extra thyme for a pop of color.
- Cover with foil and bake at 375°F (190°C) for 40 minutes. Then remove the foil and bake an additional 10 minutes until the top is golden and bubbly. Your kitchen will smell heavenly!
- Allow the dish to rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to slice.
Notes
- I always slice sweet potatoes as evenly as possible to ensure they cook uniformly.
- Using fresh garlic instead of pre-minced makes a huge flavor difference.
- Don’t skip resting time; it gives the bake a better texture.
- I sometimes add a pinch of nutmeg for subtle warmth—it pairs beautifully with sweet potatoes.
- For a crispier top, broil for 2–3 minutes at the end.
