Prep Time (minutes)
Cook Time (hours)
1 Tablespoon plus 1/2 cup of butter melted
1/3 cup of parmesan cheese, finely grated
2 lbs of sweet potatoes, peeled & sliced
salt & pepper to taste
Tip: This is a simple recipe, but the most time consuming part is slicing the sweet potatoes. I highly recommend a food processor or mandolin food slicer to do this job for you.
1 Preheat oven to 425 degrees F. Use 1 Tablespoon of butter to coat bottom of shallow baking dish or pie plate. Set aside.
2 Thinly slice sweet potatoes approximately 1/8″ thick and overlap slices in the bottom of the baking dish. Sprinkle with 1 Tablespoon parmesan cheese and drizzle with some melted butter. Salt & pepper to taste.
3 Continue layering and drizzle remaining butter over the top. Cover pan with foil. Press down to compact potatoes. (If you want, you can put a skillet on top while baking)
4 Bake on lowest rack in oven for 30 minutes at 425. Remove foil and continue baking until top browns for another 40-45 minutes.
5 Remove and let stand 5 minutes. If necessary, tilt over to drain excess butter. Loosen potatoes at the edge with a small spatula. Invert onto a serving platter.