Sweet potatoes is a staple in just about every southern kitchen. There are so many ways to prepare a sweet potato. Baked like a russet, candied in brown sugar, or even topped with marshmallows casserole style. We love them no matter how they're prepared. Today I'll share my newest recipe using this colorful and naturally sweet vegetable-Au Gratin style. I hope you love them as much as we did. Sorry there's no picture but the family just couldn't wait long enough for me to take a photo of the final product! They were THAT delicious!
Ingredients
3 sweet potatoes
8 ounces Velveeta Cheese
Heavy Cream
Directions
Preheat oven to 425. Peel and chop the sweet potatoes into approximately 2 inch chunks. Toss in a large pot with enough cold water to cover the potatoes and bring to boil. Cook approximately 15 minutes or until the potatoes are just tender. While potatoes are cooking, melt cheese and mix in enough heavy cream until you get a smooth cheese sauce. We like our taters really cheesy but you can adjust the amount of cheese and cream to your taste. Drain the potatoes, transfer them to a casserole dish and pour the cheese sauce over it all. Bake till cheese starts to brown. Serves 4 generous portions
Tips, Tricks, & Hints
3 sweet potatoes
8 ounces Velveeta Cheese
Heavy Cream
Directions
Preheat oven to 425. Peel and chop the sweet potatoes into approximately 2 inch chunks. Toss in a large pot with enough cold water to cover the potatoes and bring to boil. Cook approximately 15 minutes or until the potatoes are just tender. While potatoes are cooking, melt cheese and mix in enough heavy cream until you get a smooth cheese sauce. We like our taters really cheesy but you can adjust the amount of cheese and cream to your taste. Drain the potatoes, transfer them to a casserole dish and pour the cheese sauce over it all. Bake till cheese starts to brown. Serves 4 generous portions
Tips, Tricks, & Hints
No heavy cream? No problem, milk works just as well.
Add a tablespoon of sour cream for a rich flavor kick.
Change up the flavor by mixing different cheeses: cheddar, cream cheese, mozzarella, Parmesan, etc.
Cheese sauce too thin? Add a cornstarch/cold water mixture to help thicken it up.
Add a tablespoon of sour cream for a rich flavor kick.
Change up the flavor by mixing different cheeses: cheddar, cream cheese, mozzarella, Parmesan, etc.
Cheese sauce too thin? Add a cornstarch/cold water mixture to help thicken it up.
Posts
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I love sweet potatoes, I will definately try this. Thank you.
ReplyDeleteThank you so much for sharing this one. I've had it before and loved it but no recipe. Now I can make it!!! Yeah. We love sweet potatoes. Do you have a sweet potato pie recipe? I love it, but haven't found a good recipe for it as of yet. Thanks. Have a great week.
ReplyDeleteOmah-
ReplyDeleteSweet Potato Pie is super easy to make. I usually eyeball it for the right consistency but here's how I make it. Peel and cube 3 sweet potatoes. Boil them till tender, drain, and mash. Using a blender mix in about 1/4 a stick of softened butter, dash of salt, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice and 1/4 to 1/2 cup packed brown sugar plus 2 eggs. Depending on how well my taters drained before mashing them, I may add a little heavy cream, buttermilk, or sour cream (which ever is on hand). You want pudding-like batter. Pour into 9" pie plate with prepared pie pastry crust. Bake 375 for 20-30 minutes. Use the toothpick method to test for doneness. Chill approximately two hours before serving. Top with whipped cream.
No Bake Cream Cheese Sweet Potato Pie version: Use the same ingredients as above but omit the eggs and liquid cream. Substitute 4 to 8 ounces of softened cream cheese and blend thoroughly. (Amount of cream cheese will vary depending on how much butter is used and how well your boiled potatoes are drained but you want a very thick batter-a lot thicker than pudding). Use your favorite graham cracker or fully cooked pastry crust. Chill till set, top with whipped cream and serve!
This sounds so good just writing about it. Now I may have to make a sweet potato pie tonight! Let us know how it turns out.
Jennifer
Our favorite way to eat them is in a biscuit. So tender and sweet. It is easy to convince a certain three year old in our house that they are cookies..and not really veggies:)
ReplyDeleteI love them too, but can do with out the marshmallows.;)
ReplyDeleteMy favorite way is to roast them with carrots and white potatoes with olive oil and salt.
These sound so very good. I have to try them.. Now, I am thinking about trying your recipe in my solar cooker. I can't wait to try it.
ReplyDeleteThanks for sharing this with us,
Dora Renee' Wilkerson