- 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
- 3 garnet yams, peeled and sliced into ⅛-inch rounds
- 3 sweet potatoes, peeled and sliced into ⅛-inch rounds
- 2 tablespoons thyme, chopped
- 2 cups heavy cream
- Salt and white pepper, to taste
- ¼ cup panko
- ¼ cup grated Parmesan
Heat oven to 375°F.
Grease the inside of a 6x9-inch baking dish with 1 tablespoon of butter. Layer the yams and sweet potatoes in the dish, alternating between the two until the bottom is covered. Sprinkle with about ⅓ of the thyme.
Build 2–3 more layers until the dish is filled to just below the rim. Season the cream with salt and pepper and then evenly pour over the sweet potatoes and yams. Cover with parchment and foil and place on a lined baking sheet. Bake until a knife inserts easily into the center.
Melt the remaining butter and mix with the panko and Parmesan. 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.