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“Sweet potatoes meet cream, thyme, gruyere and parmesan. Rich and unctuous, this is a special occasion side dish. Adapted from a recipe published by Caroline Russock at Serious Eats (originally from Lyniece North Talmadge's _The Sweet Potato Lover's Cookbook_). http://bit.ly/as09y0”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place sweet potatoes in a large pot; cover with water. Place over medium-high heat, bring to a boil and cook 5 minutes. Drain, cool, peel, and dice into 1-inch pieces.
  2. Preheat the oven to 350°F Spray a (broiler-safe) baking dish with nonstick cooking spray. Place the sweet potatoes in the dish and season with salt, pepper, and thyme. Whis the cornstarch into the cream and pour over the sweet potatoes. Bake for 30 minutes.
  3. Sprinkle with Gruyere and Parmesan. Bake for an additional 15 minutes. Turn on broiler and brown the top of the dish, about 3 minutes.

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