Sweet Potato Bake

Layers of golden baked sweet potato, cream, and cheese.

by Samantha Tulett

Published Nov 13, 2025

RECIPE ↓

1 HOUR 25 MINS

EASY

SERVES 6

About the Recipe

Some recipes just feel like home, and my mother-in-law’s potato bake is one of them. It’s rich, creamy, and unapologetically indulgent. As my fiancé likes to say, the secret is that absolutely nothing about it is healthy. I crave it constantly, and she kindly makes it for me whenever we visit for dinner, knowing it’s my favourite.

One night, I set out to recreate her version, only to find a drawer full of sweet potatoes that needed using. So this variation was born: creamy and cheesy, with a hint of garlic and a scattering of herbs that complement the sweetness of the potatoes beautifully. It’s every bit as comforting as the original, just with a little City Slicker twist.

RECIPE

Sweet Potato Bake

by Samantha Tulett | City Slicker

COOK TIME

65 MINS

TOTAL TIME

1 HOUR 25 MINS

COURSE

SIDES

SERVES

PREP TIME

20 MINS

INGREDIENTS

4 large sweet potatoes (about1kg), peeled and sliced into 3mm slices

300 ml cream

3 garlic cloves, minced

1 tbsp fresh thyme

1 tbsp fresh rosemary, finely chopped

Salt and pepper, to taste

1½ cups tasty or cheddar cheese, grated

¼ cup parmesan, grated

METHOD

Preheat the oven to 180°C (350°F) fan-forced.

In a small saucepan, combine the cream, garlic, thyme, rosemary, salt, and pepper. Gently bring to a simmer over medium heat, then remove from the heat and let the flavors infuse while you prepare the sweet potatoes.

In a large baking dish, layer the sweet potato slices neatly, sprinkling cheese between each layer. Continue layering until all the potatoes are used, finishing with a final layer of cheese.

Pour the infused cream evenly over the layered potatoes.

Cover the dish with foil and bake for around 50-60 minutes, or until the sweet potatoes are tender when pierced with a knife.

Remove the foil, sprinkle the parmesan evenly over the top, and return the dish to the oven. Bake for an additional 15 minutes, until the top is golden and bubbling.

Allow the bake to rest for 5–10 minutes before serving so it sets slightly and becomes easier to slice.

Tips

Check the centre for doneness. The edges of the dish will cook faster than the middle, so insert a knife into the centre to make sure the potatoes are fully tender.

Save time with a mandoline. A mandoline makes quick work of slicing the sweet potatoes evenly, helping the bake cook more evenly and cutting down your prep time.