| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon unsalted butter, plus more for the dish
- 1/4 cup breadcrumbs
- 1/4 cup crushed gingersnap cookies
- 2 cups heavy cream
- 1/4 cup pure maple syrup
- 2 teaspoons fresh thyme
- 1/4 teaspoon ground allspice
- Kosher salt
- Pinch of cayenne pepper
- 3 pounds sweet potatoes (6 to 8 medium), peeled and sliced 1/4 inch thick
Instructions
- Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
- Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
- Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 405 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 4 g |
| Cholesterol | 85 mg |
| Sodium | 570 mg |
Reviews
The flavor was very good on this recipe, however, it was very greasy. It appeared that the heavy cream broke down and it was not creamy like my other recipes that are similar. We will definitely try this again.
This was unbelievably surprising. I think the combination of the allspice , maple syrup and thyme is what does it. Just an incredibly unique taste. Also, it is even better the next day and the next day and…….
Flavor outstanding. But I may take foil off next time at 30 minutes. They were already fork tender when I removed the foil, so the extra 40 minute baking time made them a little softer than I like. Don’t skimp on the cutting thickness. 1/4 seems a little thick when cutting, but the thickness is definitely needed.
This was my first year hosting Thanksgiving, and I was looking for a sweet potato recipe that didn’t involved canned “yams” and marshmallows. This recipe fit the bill and was a big hit… Even Grandma liked it! At first, I was worried that the sauce might be a bit thin, and the potatoes would take too long to soften, but I was able to assemble it while the turkey was in the oven & bake it while the bird rested. The potatoes were tender & not too sweet. The gingerbread crumb was the perfect topper! It even reheated really well for leftovers the next day. I will definitely make this again!