Easy Creamy Scalloped Sweet Potatoes | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Easy Creamy Scalloped Sweet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: Japanese Sweet Potato; O Organics Cheese, Organic, Shredded, Parmesan; Boar's Head Cheese, Gruyere, Hickory Smoked; McCormick® Ground Cayenne Red Pepper; McCormick Gourmet™ Organic Onion Powder; O Organics Rosemary, Organic; McCormick® Ground Thyme; Elephant Garlic; Alpine Apple Cider Mix; O Organics Milk, Low Fat, Organic; Horizon Organic Heavy Whipping Cream (16 oz)

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Easy Creamy Scalloped Sweet Potatoes

Serves 815 mins prep25 mins cook

These potatoes are creamy with crispy cheesy edges and fresh thyme and rosemary. This is a simple, delicious sweet potato casserole that everyone will love.

2 servings

What you need

⅕ sweet potato

⅕ parmesan cheese

⅕ gruyere

⅕ cayenne

⅕ onion powder

⅕ rosemary

⅕ thyme

⅕ garlic

⅕ apple cider

⅕ milk

⅕ heavy cream

Instructionskeyboard_arrow_up

1. Preheat the oven to 350° F.
2. Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, cider, garlic, thyme, onion powder and cayenne. Season well with salt, and pepper. Mix in the Gruyere cheese.
3. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the sweet potatoes. Add another 1/3 of the milk mix, then 1/3 of the potatoes. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.
4. Cover and bake 1 hour 45 minutes to 2 hours. Remove the top, sprinkle over the parmesan cheese and rosemary. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.

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