This easy to make Savory Sweet Potato Layer Bake Casserole is full of onions, Parmesan, Monterey Jack cheese, (not to mention sweet potatoes), and baked to perfection.
This is a healthy, naturally gluten-free, low-carb, holiday side dish that’s simple and fairly low in calories for the flavor punch it packs.
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Sliced sweet potatoes are layered with onions and a light creamy cheese sauce, then this skinny side dish is baked up so the veggies are tender and delicious.
With layers of thin sweet potatoes and a quick light cheese sauce that’s made as the casserole bakes, this great side dish is pretty enough for guests, and easy enough for any day of the week!
Savory Sweet Potatoes
I love sweet potato side dishes, but I really love them when they’re savory.
My sister-in-law and I were discussing sweet potato side dishes the other day, and we both feel like savory is really the best call. Sure, everyone loves those ones with marshmallows, but for my money, a savory sweet potato dish is so much better.
Photo above: first layer of sliced sweet potatoes and onions is down
This sweet potato Layer Bake is a variation off of my Skinny Potato and Onion Bake side dish.
After our discussion, I decided that there needed to be more savory sweet potato recipes in the world. So, I set forth to create one. And, I thought that Skinny Potato and Onion Bake would be the perfect place to start.
Man, I think I made a great winner here! This sweet potato layer bake is amazing. So good. Just the right balance of flavors.
I know my family will love this dish at the next holiday gathering.
The photo above: layer of sliced sweet potatoes, onions, cheese all topped with a little milk and butter and ready to go in the oven
Add fresh herbs if desired
I think adding a little fresh herbs to the dish are great. Simply garnishing the dish gave me a little great flavor.
You could also add a little directly to the layers inside the dish.
My suggestions on which herbs to use:
- Chopped rosemary
- Fresh thyme leaves
- Chopped sage
Just 5 ingredients
With just 5 ingredients, you’ll love how easy this is.
Just be sure to leave enough time for it to bake, as the baking time is long so that all those sweet potatoes and onions get good and creamy.
If you want to make this casserole ahead and take it to a party or dinner, simply cut the veggies, layer them with the cheese, milk, and butter, then tightly cover the casserole dish and store in the fridge until you’re ready to bake it. Bake as directed.
To peel or not to peel
It’s up to you if you want to take the extra time to peel the sweet potatoes. I don’t feel it’s necessary. As you can see from the photos, I leave the peel on.
The peel adds a bit of nutrition, color, and texture to the dish. If you want to peel them, feel free, but I rarely take that kind of time anymore. Besides, I like the added color and texture of the peel.
Other recipe notes
For the butter, use either salted or unsalted, either way is fine.
My biggest note is that I prefer to use a Mandoline to slice the sweet potatoes and onions.
You can see my mandoline in the photo above.
Please, I beg you, be careful!
Use the hand guard, and watch what you’re doing. I think that the madolines they sell now are safer than the one I have, which is old and grumpy if treated badly. But, regardless, you still need to be careful around them. BTW, I love mine; I’m just really careful when I use it.
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Sweet Potato Layer Bake Recipe
Sweet Potato Layer Bake
- 3 tablespoons butter divided use
- 2 large red skinned sweet potatoes
- 1 small yellow onion peeled and sliced 1/8-inch thick
- ½ cup freshly grated Parmesan
- ½ cup shredded Monterey Jack cheese
- salt and pepper
- ¼ cup whole milk
- Preheat oven to 325 ° F.
- Grease a 2.5 liter, or larger, round casserole dish with 1 tablespoon of the butter. Place a layer of sweet potatoes on the bottom of the dish. Top with a thin layer of onion slices, a little shredded cheese, then season with a small pinch of salt and a little pepper. Continue in layers like this, gently pressing down as the layers build up, until all ingredients are used, ending with potato slices. Pour the milk over the top, and dot the remaining butter over the top.
- Bake for about 1 ½ hours, until the potato feels tender when pierced with a knife. If the dish starts to brown too much, cover it with foil about ½ way through the cooking time.
Makes 4-6 servings