SWEET POTATO LAYER BAKE
A delicious savory sweet potato side dish that the whole family will love
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 255 kcal
3 tablespoons butter divided use
2 large red skinned sweet potatoes
1 small yellow onion peeled and sliced 1/8-inch thick
1/2 cup freshly grated Parmesan
1/2 cup shredded Monterey Jack cheese
salt and pepper
1/4 cup whole milk
Preheat oven to 325F.
Grease a 2.5 liter, or larger, round casserole dish with 1 tablespoon of the butter. Place a layer of sweet potatoes on the bottom of the dish. Top with a thin layer of onion slices, a little shredded cheese, then season with a small pinch of salt and a little pepper. Continue in layers like this, gently pressing down as the layers build up, until all ingredients are used, ending with potato slices. Pour the milk over the top, and dot the remaining butter over the top.
Bake for about 1 1/2 hours, until the potato feels tender when pierced with a knife. If the dish starts to brown too much, cover it with foil about ½ way through the cooking time.
Recipe Notes
Makes 4-6 servings
A delicious savory sweet potato side dish that the whole family will love
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 servings
Calories 255 kcal
3 tablespoons butter divided use
2 large red skinned sweet potatoes
1 small yellow onion peeled and sliced 1/8-inch thick
1/2 cup freshly grated Parmesan
1/2 cup shredded Monterey Jack cheese
salt and pepper
1/4 cup whole milk
Preheat oven to 325F.
Grease a 2.5 liter, or larger, round casserole dish with 1 tablespoon of the butter. Place a layer of sweet potatoes on the bottom of the dish. Top with a thin layer of onion slices, a little shredded cheese, then season with a small pinch of salt and a little pepper. Continue in layers like this, gently pressing down as the layers build up, until all ingredients are used, ending with potato slices. Pour the milk over the top, and dot the remaining butter over the top.
Bake for about 1 1/2 hours, until the potato feels tender when pierced with a knife. If the dish starts to brown too much, cover it with foil about ½ way through the cooking time.
Recipe Notes
Makes 4-6 servings
