This Creamy Garlic Butter Sweet Potato Bake is a rich and comforting side dish that combines tender sweet potato slices with a luscious garlic-infused butter cream sauce. Baked until bubbly and golden, it’s a beautiful blend of sweet, savory, and creamy—all in one dish. I love how it pairs with just about anything, from roasted meats to holiday mains.
Why You’ll Love This Recipe
I love this dish because it’s simple, elegant, and packed with flavor. The sweet potatoes become incredibly soft and creamy as they bake, while the garlic butter adds a depth of savory richness. The sauce soaks into every layer, creating a melt-in-your-mouth experience. It’s also a great alternative to traditional potato gratins, offering both sweetness and creaminess in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Sweet potatoes
-
Heavy cream
-
Unsalted butter
-
Garlic cloves
-
Parmesan cheese (optional for topping)
-
Salt
-
Black pepper
-
Fresh thyme or rosemary (optional garnish)
Directions
-
I preheat my oven to 375°F (190°C) and lightly grease a baking dish.
-
I peel the sweet potatoes and slice them thinly—about 1/8-inch thick. A mandoline makes this quicker, but a sharp knife works just fine.
-
In a small saucepan, I melt the butter and sauté the minced garlic until fragrant, then stir in the cream, salt, and pepper.
-
I arrange the sweet potato slices in overlapping layers in the dish, pouring a bit of the garlic butter cream sauce between layers as I go.
-
Once all the potatoes are layered and the sauce is poured on top, I cover the dish with foil and bake for 30 minutes.
-
I remove the foil, sprinkle the top with Parmesan cheese (if using), and return it to the oven for another 20–25 minutes until golden and bubbling.
-
I let it cool slightly before serving, so the sauce thickens and the layers hold together better.
Servings and timing
This recipe serves about 6 people as a side dish. Prep time is around 15–20 minutes, and baking takes about 50–55 minutes total.
Variations
Sometimes I mix in a bit of Gruyère or mozzarella cheese between the layers for added richness. For a smoky twist, I’ve added a pinch of smoked paprika to the cream sauce. If I want to lighten it up, I use half-and-half instead of heavy cream. And when I want to make it dairy-free, I use coconut cream and plant-based butter—it gives a subtle tropical undertone that still works beautifully.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes. If I’m in a hurry, the microwave works too—about 1–2 minutes per serving. I try to avoid overcooking it during reheating to keep the texture creamy.
FAQs
Can I make this ahead of time?
Yes, I often assemble the dish a day in advance, cover it tightly, and refrigerate it. I bake it fresh the next day, adding about 5–10 minutes to the bake time if it’s cold from the fridge.
Do I have to peel the sweet potatoes?
Peeling is optional. I usually peel them for a smoother texture, but leaving the skins on adds a bit more texture and nutrients.
Can I freeze this dish?
While it’s possible, I don’t recommend freezing because the cream sauce can separate and become grainy when thawed. It’s best enjoyed fresh or from the fridge.
What type of sweet potatoes work best?
I use orange-fleshed sweet potatoes like Garnet or Jewel. They’re naturally sweet, creamy, and hold their shape well during baking.
Is it okay to use garlic powder instead of fresh garlic?
If I don’t have fresh garlic, I use garlic powder—about 1 teaspoon—but fresh really gives the best flavor and aroma in this dish.
Conclusion
This Creamy Garlic Butter Sweet Potato Bake is one of my favorite go-to side dishes when I want something comforting and elegant. It’s easy to make, beautifully layered, and full of flavor. Whether I serve it during the holidays or as a weeknight side, it always impresses and satisfies.
