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!
3 sweet potatoes
8 ounces Velveeta Cheese
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
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.