How is it May already? And Shavuot is coming up soon too. That means it's finally time for all the dairy dishes and cheesecakes! Finally, a holiday where we don’t need parve desserts because the meal is dairy. Another big thing that occurs during May is my blogiversary! This year my blog turns 4!
During these 4 years, I have shared over 200 recipes! I am very excited about it and hope you are too. 🙂 All of my recipes are arranged on my main recipe index. This page is divided into sections and if you want to see more of any section, just click the red button under it. Over the last year, I have also created a recipe index by ingredients and recipe index by Jewish holidays for your convenience. It’s that easy to find the recipe you need!
With a new year and a new blogiversary, I want to ask if you would like me to make some new changes? I am open to hearing any comments you may have to best improve the blog for you. Please feel free to just send me an email and tell me your suggestions!
Now let’s get to the goods. The baked goods! This week I share an amazing savory dish for creamy sweet potato bake. This dish can also be called gratin although there is no cheese or butter in it, only cream.
Usually gratin or a baked dish as such contains potatoes but I wanted a healthier version so I used sweet potatoes instead. Don’t worry this is the only healthy change. The dish is still super creamy and rich with flavor. If you want you can use both potatoes and sweet potatoes and arrange the cut discs on the baking pan alternating between both to get that nice designed look.
To make this creamy sweet potato bake you will need sweet potatoes, herbs, spices and cream. The herbs I used are basil and thyme. You can use other herbs you like too. I also used garlic, salt and pepper. I like the combination of these herbs and spices and think it fits the sweet potatoes perfectly.
This creamy sweet potato bake is gluten free (perfect for dairy dinner during Passover) and if you need to make it dairy free too you can use non-dairy cream or coconut cream. And if you change the cream to non-dairy one, the dish is also vegan.
To cut the sweet potato to thin discs I used a mandolin slicer. You can also cut it with a knife but it’s a bit harder to get nice thin discs that way.
After you cut the sweet potatoes, you will need to cook. for a few minutes, the cream with the herbs and spices to let the flavors dissolve. Then pour the cooked cream on the sweet potatoes and bake for an hour covered. The hard part is to not burn your tongue during a taste test as you take it out of the oven.
This dish is delicious and tastes so good. The sweet potatoes get very soft while baking and they melt in your mouth when the dish is ready. The sweet potatoes add a sweet taste that combined with the savory cream and herbs creates just a divine flavor.
I made only a small dish using 2 sweet potatoes, if you need it to feed a crowd, double or triple the ingredients. I used a pan smaller than 9x13 but it doesn’t really matter, you just need a pan that all the cut sweet potatoes can fit in.
This creamy sweet potato bake can be served with some pasta dish, a quiche and salads to create a lovely Shavuot dinner. For more Shavuot recipes check out my Shavuot recipe index.
Here is the recipe for this yummy creamy sweet potato bake:
Creamy Sweet Potato Bake
- 2 medium sweet potatoes
- 1 cup cream
- 2 cloves garlic minced
- 2 teaspoon chopped basil
- A bundle of fresh thyme
- Salt and pepper by your taste
- Set the oven to 180°C/ 350°F with the fan.
- Peel the sweet potatoes and cut to thin discs using a mandolin or a knife.
- In a small saucepan place the cream, garlic, basil and few stalks of the fresh thyme.
- Cook on high for 4 minutes until it starts to boil.
- Arrange the cut sweet potatoes in a baking pan.
- Pour the cooked cream and herbs over the sweet potatoes in the pan.
- Place the rest of the thyme on top of the sweet potatoes and cream.
- Cover the pan with foil.
- Bake for 1 hour.
- Serve and enjoy!