- Prep time
- 30 minutes PT30M
- Cook time
- 45–60 minutes PT60M
- 8 servings
Topped with a crunchy mix of panko and Parmesan, this delicious root veggie dish is equally at home on your weeknight dinner table or as part of your Thanksgiving spread.
- 3 tablespoons butter, softened and divided
- 2 cups heavy cream
- Salt and white pepper, to taste
- 3 garnet yams, peeled and sliced into ⅛-inch rounds
- 3 sweet potatoes, peeled and sliced into ⅛-inch rounds
- 2 tablespoons thyme, chopped and divided
- ¼ cup panko
- ¼ cup grated Parmesan
Heat oven to 375°F.
Grease the inside of a 9x9-inch baking dish with 1 tablespoon of butter. Season the cream with salt and pepper and divide into 2 work bowls. Toss the sliced yams in 1 bowl and the sweet potatoes in the other to coat with cream.
Shingle the yams in a single layer on the bottom of the greased baking dish. Sprinkle with 1 teaspoon of thyme. Next, shingle the sweet potatoes on top of the yams and repeat the pattern until the dish is filled to just below the top. Pour remaining cream over the top of the filled dish to just below the level of the yams and sweet potatoes.
Cover with parchment and foil and place on a lined baking sheet. Bake until a knife inserts easily into the center, about 1 hour.
Melt the remaining butter and mix with the panko, Parmesan and remaining thyme. Remove the cover and evenly distribute the panko mixture over the top. Bake uncovered until the top is golden brown. Let rest 10 minutes before serving.