Don’t let the name fool you, this isn’t your typical saccharine sweet potato dish! I prefer to save the marshmallows for s’mores and keep my sweet potatoes on the savory side.
This recipe is based on a dish from the 2010 Cuisine Holiday Menus magazine. I’ve made exactly to the recipe for a few years but I decided to mix it up a bit.
This is my favorite way to eat sweet potatoes, and it’s really pretty which is always a plus for a holiday dish. It’s very fancy looking but don’t be discouraged by looking at the end product. It’s really not hard to make and it doesn’t take a long time to prepare.
You will need a mandolin slicer or a knife wielding chef in your kitchen to get the uniformly thin sweet potato slices.I have the older version of the Norpro Deluxe Mandoline Slicer/Grater and I love it, it’s going strong after 5+ years of abuse.
After you get the potatoes peeled and sliced it’s time to season and bring out the flavor. Gently rub the frsh dage between your palms to bring out the flavor before chopping it up fine.
Toss the sage, salt, pepper and garlic together with the sweet potatoes until everything is coated. You really don’t want a mouthful of sage so keep is dispersed.
Now we get fancy. Stack them in the serving dish, it might seem like you need a few extra hands to get everything to stand up but you’ll get there. I go around the outside and then shove a handful into the center.
The shape of you dish will determine how it looks at the end. I think it would look really pretty in an oval dish as well as in a square dish with three rows of sweet potato slices. Cover loosely with foil and bake for 45 minutes.
I rarely give ultimatums with recipes but I’m giving one now. You absolutely can not under any circumstances use fake maple syrup here. Whisk together the real maple syrup and heavy cream.
Remove the foil from the potatoes and pour in the heavy cream & maple syrup. Bake uncovered for another 25 minutes or until the potatoes are soft.
Serve warm and enjoy the complements. No one needs to know how easy it was to make!
- 3 sweet potatoes - try to find long ones about 2.5 inches in diameter
- 2 tsp salt
- 1/2 tsp pepper
- 3 large cloves garlic, crushed
- 1/3 cup finely chopped fresh sage
- 1/2 cup heavy cream
- 1/4 cup real maple syrup
- Peel and slice sweet potatoes on a mandolin, about 1/4 inch thick
- Toss sweet potato slices, salt, pepper, garlic and sage in a large bowl
- Place potatoes in casserole dish (I use a deep dish pie plate) standing up in a ring around the edge, fill in the center with extra slices. Don't pack the slices super tight or the centers might not cook all the way through. If you have a rectangular pan make straight lines. Sprinkle any remaining sage mixture over the potato slices.
- Cover with foil and bake at 400 for 45 minutes
- Whisk together maple syrup and heavy cream
- Remove foil and pour cream sauce over the potatoes
- Return to the oven and bake uncovered for another 25 minutes or until potatoes easily pierce with a fork
- Garnish with fresh sage
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