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thin sweet potato layers with softened leek pieces, small goat cheese pockets and a lightly browned Parmesan surface in a plain casserole dish
Rachel Kim

Savory Sweet Potato Casserole

Thin sweet potato slices, softened leeks and goat cheese make a casserole that belongs beside roast meat without tasting like a rehearsal for dessert. There's no added sweetener, and the small amount of sharp cheese matters more than a thick melted lid. Keep the slices evenly thin so the center turns tender before the cream reduces too far. A knife should slip through the middle without a hard little stop, and the finished layers need a rest before lifting. This is the one I'd choose when cranberry sauce is already taking care of the sweet part of the plate.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs sweet potatoes peeled and sliced 1/8 inch thick
  • 2 medium leeks white and light green parts thinly sliced and washed
  • 2 tbsp unsalted butter
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 4 oz soft goat cheese crumbled
  • 1/4 cup finely grated Parmesan cheese
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 375°F and grease a 2-quart baking dish. Melt the 2 tablespoons butter in a skillet and cook the washed, drained leeks over medium heat for 8 minutes until soft.
  2. Warm cream, milk, salt, pepper and thyme in a saucepan just until steaming. Keep below a boil.
  3. Layer half the sweet potato slices in the dish, add half the leeks and goat cheese, then repeat. Pour the warm cream mixture evenly over the layers.
  4. Cover tightly with foil and bake for 45 minutes. Uncover, scatter with Parmesan and bake for 20 to 25 minutes more until browned and easily pierced through the center.
  5. Rest for 15 minutes so the sauce settles between the layers, then serve with a wide spoon or spatula.