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Author Notes: I grew up in Vermont so maple is king in my family, and finding new and interesting ways of using maple in recipes became something of a family sport. I love sweet potatoes at the holidays but was never much of a sweet potato pie kinda gal. I started playing with sweet and spicy recipes a few years back and wouldn't you know it, maple loves them sweet spuds! In this dish I have found a smoking hot sweet potato recipe I will use year round, not just for the holidays. —iammeegs2
medium sweet potatoes (or yams)
cups half and half
cup dark maple syrup (grade B, if you can get it)
cup mascarpone cheese
teaspoons cayenne pepper (more or less to suit taste)
salt and pepper to taste
cup shredded extra sharp white cheddar cheese (optional)
- Preheat oven to 375 deg. Grease a 9X9 baking dish with the butter.
- Whisk together half and half, mascarpone, maple syrup, and cayenne pepper.
- Peel and slice potatoes into thin rounds, about 1/16" - 1/8" thick, I use a mandolin.
- Layer potatoes into the buttered baking dish, topping each layer with 1/2 cup of the cream mixture, reserving about 1/2 cup to pour over top. Season each layer with salt and pepper. If you chose to use the cheddar you should layer it in with the potatoes evenly, starting and finishing with a layer of potatoes.
- Cover with foil, bake for 30 minutes, remove foil and bake for another 30 minutes, until liquid is absorbed and a fork inserted in the potatoes comes out easily.