If a family fight broke out over the last bite of this dish, we wouldn’t be at all surprised. When sweet potatoes are layered with caramelized onions and Parmesan cheese, then bathed in cream and baked to bubbly, golden perfection, the results are that good.
Make sure to get the red-skinned, orange-fleshed sweet potatoes for this dish. They tend to be a bit sweeter and contrast nicely with the Yukon Golds.
Resist the urge to use half-and-half or milk in place of the heavy whipping cream, as it tends to break and result in a sauce with a curdled appearance.