These 3 Serrated Sweet Potato Ingredients Are Incredibly Decadent

Due to the nature of my work, I (somewhat reluctantly) already think about Thanksgiving. I’m ready to smoke turkey, but the rest of the menu is yet to be clarified. One thing’s for sure: These jagged beauties are heading to the table.

Of course, there’s no reason to wait until the fourth Thursday in November to taste this fatty and creamy pile of sweet potatoes (or yams). This recipe is exactly what I want in an autumn garnish. It’s cheap , simple, incredibly rich, and comfortable.

If you’ve read Lifehacker for a while, you might have noticed that it is very similar to the potato casserole recipe I brought back from France. I almost always prefer the white hillock to the sweet potato, but this is the case when the sweet potato wins. Thin slices of orange tubers melt in a creamy bath, while butter becomes thin and heavy cream bubbles and turns brown, forming a bubble crust. It all condenses into a thick, creamy custard soaked in the sweetness of yams – or sweet potatoes, whatever – and it reigns.

While this seems like a bit of an afterthought for the third ingredient, I urge you not to skimp on salt. All this fat and (natural) sugar make salt a very important ingredient. Without it, the dish can take on the sticky, sugary sweetness of an under-seasoned dessert, which is not what you want. This dish is almost difficult to oversalt – I used just under 1/4 teaspoon for every sweet potato, and it was far from “too salty.”

What I also love about this recipe is that you can zoom in or out as needed. You can use a small cast iron skillet and cook it with one sweet potato, or you can cook just enough for the crowd. The one I made this weekend contained three yams and a pint of heavy cream, so use that as a guideline.

If you want to feed her for Turkey Day, you can always use grated hard cheese, bread crumbs, or fresh herbs – or combine all three for a pretty casserole filling, but give it the purest look. form before customization. It is really incredibly tasty, and the tasting is right.

3-Ingredient Scalloped Sweet Potato (or Yam)


  • Sweet potatoes or yams, sliced ​​about 1/8 inch thick
  • Heavy cream (minimum 1 pint for every 3 sweet potatoes, more if potatoes are large)
  • Salt (just under 1/4 teaspoon per potato)

Preheat oven to 375 ℉. Peel and slice the sweet potatoes with a thin or mandolin slicer (use the damn shroud), then place one layer of the slices, slightly overlapping the ends, in a baking dish or similar shape suitable for use in the oven. … Pour in the heavy cream until it covers the layer of the potato slices, then sprinkle the entire layer with a pinch or two of salt (don’t leave the slices unsalted). Repeat, layering the sweet potatoes, cream, and salt until you run out of sweet potatoes.

Put it all in the oven and bake until the top is well browned and bubbly and the cream bubbles and sprinkles on the sides – about 30-45 minutes, depending on how many sweet potatoes you have. Remove from oven and cool for 10 minutes, then cut into tasty squares and serve. The leftovers heat up very well, so cook a large portion.


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