Asiago Sweet Potatoes

Sweet potatoes. Asiago cheese. Thyme and oregano. 

Is your mouth watering yet? 

Mine is. You see, my husband's family is from a little town called Vardaman, Mississippi. What? You've never heard of it? Come on...it's the sweet potato capital of the world! Truly, my friend, you're missing out. Vardaman may be a little difficult to find on a map; nevertheless, it is an entirely unforgettable place once you've eaten a potluck dinner in the fellowship hall of the First Baptist Church.  

At every family get-together in Vardaman, you'll be sure to find sweet potato pie, sweet potato casserole, sweet potato logs, and - if you're lucky - sweet potato biscuits. I've attempted a few of these holiday staples in my own kitchen, but to say, "it's just not the same," would be a significant understatement. Alas, after perusing some cookbooks, I decided to take a simple, savory spin on these sinful side dishes.

Weighing in at about 160 calories, this satiating side is at least a moderately wise choice at dinnertime. Sweet potatoes are high in Vitamin A, Vitamin C, and Potassium, and they also add a dose of fiber to your daily diet. Using EVOO is always a great trade for less desirable oils, such as canola oil, vegetable oil, and cooking spray. The cheese? Well, of course it's a bit of an indulgence, but taken in moderation, we can at least affirm its usefulness as a significant source of Calcium and Vitamin C.

Asiago Sweet Potatoes

-6 servings-

GRAB THIS: 

4 Tbsp extra-virgin olive oil

1 Tbsp fresh thyme 

1 Tbsp fresh oregano

3 medium sweet potatoes, sliced thin

1 small onion, sliced thin
2.5 cups grated Asiago cheese

   

 

DO THIS:

1. Preheat oven to 400F. 

2. In a casserole dish, drizzle 2 Tbsp olive oil, and sprinkle half the thyme and half the oregano. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago.

 3. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5 layers total. Drizzle with 2 Tbsp olive oil and sprinkle with remaining thyme and oregano.

4. Bake dish until potatoes are cooked through and cheese is nice and gooey, approximately 45 minutes.

 Eat and enjoy.