The holiday season is underway and I am happy to introduce my newest favorite side dish: Asiago Sweet Potatoes. Oh hello crispy cheesy slightly sweet but mostly savory oniony potatoey deliciousness!
In my family, we alternate hosting Thanksgiving and Christmas between my parents/sisters and my aunt/ uncle/cousins. This year Thanksgiving is at my house and I will be home! The brainstorming emails have already begun – Sister1: We should make this recipe? Mama: Or maybe this? Me: OR ALL OF THEM! (Apply that train of logic to all aspects of the meal).
One thing my family does not do is sweet potatoes. I never even tried them until college. (West Campus dining hall sweet potato fries – woot!)
Perhaps it’s because I’m late to the potato-party, or maybe because they are objectively weird (a side dish or a dessert? I can’t tell!), but I don’t think I’ll ever be on board for the traditional marshmallow-y sweet potato casserole.
But I do like them! And last weekend I was invited to my first holiday meal of the season: a combination birthday party and pre-Thanksgiving dinner (entitled “Birthsgiving”…don’t overthink it). I had a CSA bag full of sweet potatoes and a craving for something cheesy, thus TA-DA! Baked, tin-foiled, and transported – this sweet potatoey situation I concocted is absolutely delicious!!!
I used my mandolin to evenly slice a mix of sweet potatoes, regular potatoes, and onions. Do as I say and not as I do: WATCH YOUR FINGERS!
Since this was supposed to be a veggie side dish, I went pretty light on the cheese. You could definitely add more, and/or some mozzarella too for extra cheesiness. The herbs are up to you – I went with thyme, but sage would go well with traditional stuffing/Thanksgiving flavors. Or you could make it a bit spicy and do paprika and chili powder.
Asiago Sweet Potatoes
- 9-inch square baking dish coated in about 1 tablespoon olive oil, or sprayed
- 2 medium/large sweet potatoes, cut into ¼-inch slices
- 1 medium/large Yukon gold potato, cut into ¼-inch slices
- ½ large yellow onion, thinly sliced
- 4 oz Asiago cheese, grated or thinly sliced
- ¼ cup white wine or chicken broth (or veggie broth)
- 2 sprigs fresh rosemary or thyme, or 1 teaspoon dried sage
- Salt and pepper
- Preheat oven to 350 degrees.
- Build three layers in this order: potatoes (mixing sweet and regular), onion, grated cheese, herbs, salt and pepper.
- Evenly pour wine or broth over the top and cover with foil.
- Bake covered for 30 minutes. Remove foil and finish baking another 5-10 minutes or until top begins to brown and when you insert a knife in the middle the potatoes feel soft.
- Serve hot or at room temperature.