The Pioneer Woman Tasty Kitchen
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Scalloped Hasselback Sweet Potatoes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The smoked gouda and the sweet potatoes and with the caramelized crunch works perfect.

These sweet potatoes are very addictive.

Ingredients

  • ½ cups Grated Smoked Gouda
  • 6 ounces, fluid Heavy Whipping Cream
  • 2 sprigs Thyme Leaves, Leaves Only
  • ¼ teaspoons Salt
  • 2 pounds Sweet Potatoes

Preparation

Preheat the oven to 400℉ (200℃).

Grate the cheese, and mix it with cream, thyme and some salt.

Peel the potatoes and slice them thinly on a mandoline. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice.

Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.

Cover dish with tin foil, and bake the potatoes for about 35 minutes until the potatoes are tender when pierced with a knife

Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5–10 minutes until the sugar has caramelized.

When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving. Enjoy!

One Comment

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Cathey on 12.29.2014

Already on my menu for next Saturday, can’t wait. I’m with you leave the brown sugar off and add more cheese, I’m more of a savory taste then sweet. Thanks for the great recipe.

One Review

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Natalie | Perry's Plate on 12.9.2014

FANTASTIC!! Possibly the best sweet potato dish I’ve ever had. Made it again a few days later to take to a church potluck and came home with a clean pan. Thank you for this recipe!

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