Name: Crispy Sweet Potato Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 3 tbsp. melted, or salted butter unsalted butter; 3 tbsp. olive oil; 1 ¼ cup organic light cream; Coarse salt; or red pepper flakes to taste black pepper; 5 lb. peeled and sliced thin sweet potatoes; 2 peeled and chopped shallots; handful chopped sage

Create a fun twist to your sweet potatoes with this potato casserole recipe. With a generous amount of butter and a light cream to add, it’s a superb dinner meal for the family.

How To Make Crispy Sweet Potato Casserole

3 tbsp. unsalted butter (melted, or salted butter)
3 tbsp. olive oil
1 ¼ cup organic light cream
Coarse salt
black pepper (or red pepper flakes to taste)
5 lb. sweet potatoes (peeled and sliced thin)
2 shallots (peeled and chopped)
handful sage (chopped )

Preheat oven to 375°F.
Heat butter and oil together until butter has melted.
Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish.
Sprinkle butter/oil puddle with some salt and pepper.
Arrange your potato slices vertically in the dish.
Top with shallots and sage if desired.
Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper.
Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked.
Increase oven heat to 450°F, remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.

How To Make Crispy Sweet Potato Casserole

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Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

Serves:

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Ingredients

3 tbsp. unsalted butter, melted, or salted butter
3 tbsp. olive oil
1 ¼ cup organic light cream
Coarse salt
black pepper , or red pepper flakes to taste
5 lb. sweet potatoes, peeled and sliced thin
2 shallots, peeled and chopped
handful sage, chopped

Instructions

Preheat oven to 375°F.
Heat butter and oil together until butter has melted.
Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish.
Sprinkle butter/oil puddle with some salt and pepper.
Arrange your potato slices vertically in the dish.
Top with shallots and sage if desired.
Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper.
Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked.
Increase oven heat to 450°F, remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.