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Creamy Garlic Butter Sweet Potato Bake Recipe
Ash Tyrrell

Creamy Garlic Butter Sweet Potato Bake Recipe

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.
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Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.