Fustini's Oils and Vinegars
Cheesy Sweet Potato Casserole

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Cheesy Sweet Potato Casserole


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Cheesy Sweet Potato Casserole


  • 1 1/2 cup grated Gruyere
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons chopped parsley
  • Fustini's Robust SELECT olive oil
  • 1/4 cup unsalted butter, melted
  • 3 garlic cloves, grated
  • 2 teaspoons chopped fresh thyme
  • kosher salt and freshly ground black pepper
  • 2 1/2 pounds sweet potatoes, peeled and thinly sliced
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup low-sodium chicken stock


Adapted from "delish"


Step 1. 

Preheat 375 degrees F.  In a small bowl mix together 1 cup Gruyere, breadcrumbs, parsley and 3 to 4 tbsp olive oil. Set aside.  In a large bowl combine butter, garlic, thyme, remaining Gruyere, salt and black pepper. Fold in sweet potatoes until well coated. Arrange sweet potatoes with a slight overlap in the skillet. Pour the stock over potatoes.  Sprinkle Gruyere breadcrumb mixture and Parmesan cheese in an even layer over the potatoes. Cover tightly with foil and bake for 30 minutes. Remove foil and bake until bubbling and golden brown, about 20 minutes. For deeper golden color, broil for the last few minutes. Let it rest for 5 minutes before serving.

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