Creamy Butter and Herb Sweet Potatoes
These creamy butter and herb sweet potatoes are so delicious. I'm not going to lie. They are literally swimming in butter and heavy cream. What can't be delicious about them. The sweetness of the cream and sugar along with the butter and herb creates a perfect flavor combination. This recipe is also so simple. All there is to it is peeling and slicing your potatoes, melting butter and adding in the herbs and cream, pouring it on top, then baking for 30 minutes. So simple. This can also be a perfect new twist on traditional Thanksgiving sweet potato recipes. Read below how I created this simple and mouthwatering potatoes recipe!
Equipment
- 1 9" Casserole Dish I used a 9" oval dish, but you could also use a 9" x 9" square dish.
- Sharp Kitchen Knife
- Vegetable Peeler
- Cutting Board
- Small Pot
Ingredients
- 4-5 Sweet Potatoes
- 1.5 sticks Butter
- 1 tbsp Minced Garlic
- 1 tsp Fresh Basil Chopped
- 1 tsp Fresh Parsley Chopped
- 2-3 sprigs Fresh Thyme
- 1.5 cups Heavy Cream
- 1 tsp Sugar
Instructions
- Preheat your oven to 400 degrees. Peel about 4-5 medium to large sweet potatoes. Slice them to about 1/4 of an inch thickness. Layer them au gratin style in your greased casserole dish.
- In a small pot, melt butter on medium heat. Add in your minced garlic and herbs. Let it bubble and come together, then remove from heat. Add in heavy cream and sugar and mix thoroughly. Pour over sweet potatoes. Flip your potatoes around to ensure they all get nicely coated.
- Bake for 30 minutes. Remove from heat and garnish with more fresh herbs if desired. Serve warm and enjoy!
