Cheese and carbs. Carbs and cheese. No matter how you dice it, it’s always a winning combo. And while regular potatoes and cheese might seem like the natural choice, we’ve switched things up a little bit for this quick baked dish. We’ve used sweet potatoes! And purple skinned ones at that.
While any type of potato, sweet potato, or yam will work for this recipe, these Japanese sweet potatoes have a unique nutty flavor and starchier texture than other varieties. That, and their beautiful color, makes for a fun twist on the traditional cheesy bake. And it’s always nice to try something different, right?
We like slicing the sweet potatoes into thick rounds to give the dish a substantial bite. Their subtle sweetness against the creamy cheese sauce is really delicious. And the whole thing is really simple to throw together, so it’s perfect for any weeknight. All you do is: start by boiling the potatoes, and while they cook you make the cheese sauce. Then you toss it all together and pop it in the oven for a quick bake so it can get all nice and bubbly. And just like that it’s ready for the table!
Cheesy Baked Sweet Potatoes
Serves 2-4 40 minutes
- 1 lb sweet potatoes, sliced into thick rounds
- 2 cups whole milk, heated
- 1/2 cup Cheddar cheese, grated
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 350°F and butter a baking dish. Set aside.
- Place the sweet potatoes in a large pot of cold salted water and set the pot over high heat. Bring to a boil and let cook until tender, about 15 minutes.
- Meanwhile, make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes. Gradually add the milk, stirring constantly, and cook until sauce has thickened, 7-10 minutes.
- Remove from heat and stir in the cheese until melted. Season to taste with salt and pepper.
- Remove potatoes to the prepared baking dish and pour cheese sauce over the top. Bake until sauce is bubbly and lightly browned, about 15 minutes.