Garlic Parmesan Sweet Potato Casserole Recipes

GARLIC-PARMESAN SWEET POTATOES

Steps:

• Poke the sweet potatoes along their sides with a fork. Microwave the sweet potatoes, laid out in a circle in the microwave, until soft, 10 to 15 minutes.
• Slice the potatoes, across their width, into 1/2-inch slices. Separate them so they're not sticking together. Put 1/4 cup of olive oil into a small cup. Brush that oil onto the flat surfaces with a pastry brush. Pour any remaining oil over potatoes.
• Put the oiled sweet potatoes into a gallon-sized zip-top bag. Add Parmesan cheese, garlic powder, and salt. Shake the bag thoroughly for 1 minute. Manipulate the pieces with your hand (from the outside) to make sure all pieces get exposed to the cheese and powder.
• Heat remaining 1/2 cup of olive oil in a skillet over medium-high heat. Carefully pour the sweet potatoes into the skillet. Cook, moving the pieces around and flipping periodically, for 7 minutes. Remove from heat and serve.

TWICE BAKED GARLIC PARMESAN SWEET POTATO CASSEROLE {GLUTEN FREE}

Steps:

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper or a silicone mat and brush with 1 tablespoon of avocado oil or another cooking oil of choice.
• Cut the top 1/4 of the head of garlic off, exposing all of the cloves just a little bit. If some garlic cloves around the edge were missed you can go around and individually trim the tops off of them.
• Place cut head of garlic on a square piece of tinfoil big enough to wrap the garlic in. Top with a big pinch of sea salt and 1 teaspoon of avocado oil. Wrap tightly in the foil to seal.
• Cut sweet potatoes in half lengthwise and place cut side down on the baking mat. Place baking sheet in the oven alongside garlic packet(s) and bake for about an hour, maybe a little less if your sweet potatoes are small - until tender when pierced with a fork.
• When sweet potatoes and garlic are both tender and just barely starting to caramelize, remove from the oven and carefully turn them over so they're flesh side up, to release steam and allow to cool more quickly. Open up the aluminum foil garlic packets so the roasted garlic can also cool.
• When sweet potatoes are cool enough to handle, scoop out the flesh into a large bowl, and discard the peels.
• Add parmesan cheese, almond milk, salt, and pepper.
• When garlic cloves are cool enough to handle, squeeze each clove onto a small plate and smash to a paste with a fork.
• Add smashed garlic to the sweet potatoes and mash together with a potatoes masher. A pastry cutter also works well for this. If you want a super creamy result mix briefly in your food processor or blender.
• Lightly brush the inside of a 2 qt baking dish with ghee or avocado oil and transfer the sweet potatoes to the baking dish. Spread evenly. If making ahead of time, this is the point where you would store the casserole in your refrigerator until your ready to bake it and serve.
• Brush the top of the casserole with a little bit of melted ghee or avocado oil. Bake for about 15 minutes, until golden and bubbly around the edges. If you want a more golden crust on top, broil on high for the last 2 minutes of baking. Before serving top with a little extra parmesan cheese, fresh herbs and black pepper.

GARLIC PARMESAN SWEET POTATOES

Steps:

• Preheat your oven to 400ºF (200ºC). Peel and cut sweet potatoes into thin slices.
• Place garlic, oil, butter, salt, garlic powder, Parmesan cheese, Italian seasoning, and thyme leaves in a large bowl and mix well. Throw in sweet potatoes and mix until well coated.
• Prepare baking dish and arrange coated sweet potatoes stacking them one on top of the other.
• Bake sweet potatoes for 40 minutes.

ROSEMARY GARLIC PARMESAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Grease a round casserole dish with butter.
• In a small bowl, stir together the rosemary, parsley and garlic.
• Layer the sweet potato slices, slightly overlapping, in a single layer in the dish. Top with about ¼ of the herb and garlic mixture. Season lightly with a small pinch of salt and pepper, and then layer with another slightly overlapping layer of sweet potatoes. Season with salt and pepper, and then about 1 tablespoon of the parmesan. Repeat, until you reach the last layer of potatoes. Pour over the vegetable broth, mostly around the sides and center, and then top with remaining parmesan and herb and garlic mixture. If desired, sprinkle with additional parmesan.
• Bake for 30-35 minutes, until browned and bubbling at the edges.
• Remove from the oven and let cool for at least 10 minutes before serving.
• Enjoy.

PARMESAN POTATO CASSEROLE

Steps:

• Preheat the oven to 400 °F and lightly butter a baking dish.
• Toss 3 pounds of sliced potatoes with 1 tbsp garlic powder, 8 tablespoons of melted butter, salt, and pepper in a large bowl.
• Stack the potato slices vertically in the greased baking dish. Ensure the potatoes are packed tightly. Season the potatoes with more salt and pepper to taste.
• Bake the potatoes for an hour in the oven until they are tender.
• Remove from the oven and sprinkle with parmesan cheese and rosemary sprigs. Return the dish to the oven and bake for 30 minutes more.
• Serve as a side dish alongside your favorite roasted meat.

GARLIC-PARMESAN SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a casserole dish and fill with even layers of sweet potatoes.
• Melt butter in a saucepan over medium heat. Add garlic and flour and stir until color deepens a bit. Add cream and simmer until the mixture thickens slightly. Pour over sweet potatoes.
• Bake in the preheated oven until potatoes are tender, about 1 hour. Remove from the oven, sprinkle with bread crumbs and Parmesan cheese, and continue to bake until golden brown and melted, 10 to 15 minutes more.

BAKED GARLIC SWEET POTATOES

Steps:

• Cut top off garlic bulb and discard. Place garlic bulb, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400*F. for 30 minutes or until garlic is really soft. Cool, remove garlic cloves. Use oil in baking dish to grease 1 1/2 quart baking dish.
• Cook sweet potatoes and white potatoes in boiling salted water 20 minutes or until potatoes are tender. Drain and combine potatoes with garlic cloves in large bowl. Mash until smooth. Add remaining ingredients, reserving 1/4 cup Parmesan cheese, blend.
• Spoon into prepared baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350*F. for 30 minutes, until golden on top. Enjoy!

BAKED PARMESAN AND GARLIC SWEET POTATO FRIES

Steps:

• Preheat oven to 450
• Cut up sweet potatoes into wedges,rounds or thin strips.
• In a large bowl add the fries. Coat them with oil. You may substitute just water if desired. Then add the garlic granules,parmesan and sea salt.
• Spay a cookie sheet with pam or oil and lay fries out on top.
• Bake for 10 mins then turn them over. Put back in the oven for 10 more minutes. If you have thicker fries you may need an additional 5-10 minutes baking time.