AuthorSaraSkittleI've made this so many times and finally feel like I've got the perfect balance of flavors in this pan of cheesy sweet potato heaven. I originally based this off of a sweet potato casserole recipe from Delish.com but I've changed almost everything at this point. It may sound like a weird addition but I feel like the crushed white cheddar Cheese-itz as a topping vs panko just takes the flavor to a whole other level. don't knock it til you try it lol! I first improvised since I was out of panko but when I made it the next time with panko it was so lacking. 2+ hours may seem like a super long cooking time but sweet potatoes seem to take forever to bake.
Add olive oil, wine, cream, 1-2 tablespoons of fresh thyme leaves, 6 garlic cloves crushed into a paste, freshly cracked black pepper to taste (I like quite a bit), better than bullion paste, lemon juice, mozzarella and mix. Slice sweet potatoes fairly thin, you don't need to make them overly thin just as thin as you can get them without it being too difficult. Then add the slices to the oil and cheese mixture and coat.
Arrange slices straight up together tightly in a cast iron pan or a medium sized casserole dish. I always arrange the slices in the pan I'm going to use as I'm cutting the potatoes to make sure I have enough to fill the pan or so I don't cut too many and waste them. Pour remaining liquid over the potatoes.
Crush the crackers in a ziplock until some pieces are finely crushed and the larger pieces are at least small enough to no longer resemble cheese itz crackers (you don't want people to know your secret) lol! Top with the mozzarella, white cheddar, and parmesan, then the cracker crumbs and cover tightly with foil. You may want more or less of the cheeses or the cracker crumbs depending on the size of baking dish you choose. Bake at 375 for 2 hours then uncover and let bake until it starts to turn golden. 15-25 min. Place a bunch of thyme sprigs in the center of the casserole for garnish.
Ingredients
Directions
Add olive oil, wine, cream, 1-2 tablespoons of fresh thyme leaves, 6 garlic cloves crushed into a paste, freshly cracked black pepper to taste (I like quite a bit), better than bullion paste, lemon juice, mozzarella and mix. Slice sweet potatoes fairly thin, you don't need to make them overly thin just as thin as you can get them without it being too difficult. Then add the slices to the oil and cheese mixture and coat.
Arrange slices straight up together tightly in a cast iron pan or a medium sized casserole dish. I always arrange the slices in the pan I'm going to use as I'm cutting the potatoes to make sure I have enough to fill the pan or so I don't cut too many and waste them. Pour remaining liquid over the potatoes.
Crush the crackers in a ziplock until some pieces are finely crushed and the larger pieces are at least small enough to no longer resemble cheese itz crackers (you don't want people to know your secret) lol! Top with the mozzarella, white cheddar, and parmesan, then the cracker crumbs and cover tightly with foil. You may want more or less of the cheeses or the cracker crumbs depending on the size of baking dish you choose. Bake at 375 for 2 hours then uncover and let bake until it starts to turn golden. 15-25 min. Place a bunch of thyme sprigs in the center of the casserole for garnish.
