Roasted Sweet Potato Casserole
Savory roasted sweet potatoes in classic casserole form.
Prep Time: 01:00
Cook Time: 01:15
3 tablespoons salted or unsalted butter, melted
3 tablespoons olive oil
5/6 lbs sweet potatoes, peeled and sliced thin
2 shallots, peeled and sliced thin
coarse salt and black pepper (or red pepper flakes) to taste
1Heat oven to 375 degrees F. (190 degrees C).
2Heat butter and oil together until butter has melted.
3Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish. (9.5-by-12-inches, for example)
4Sprinkle butter/oil with some salt and pepper.
5Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired.
6Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper.
7Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked.
8Increase oven heat to 450 degrees F (230 degrees C), remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.
A 2-quart oval baking dish would need about 5 pounds of smallish sweet potatoes to fill it. If yours are smaller or thinner, you might need fewer pounds. If yours are thicker, you might want to buy 6 pounds. It seems safest to buy a little extra, just in case. Thicker-sliced potatoes could take up to 15 minutes longer to cook. You can absolutely make this ahead of time. It will warm well wherever you go. It can be made up to two days in advance, and still taste as good as day one.
I recommend substituting an herb-infused salt here if you have it!
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