Garlic Rosemary Gruyère Sweet Potatoes

by Ian Wickman


Garlic Rosemary Gruyère Sweet Potatoes

Welcome fall in style, because everyone needs these cheesy potatoes. Garlic and rosemary... because YEAH... AND Gruyère sweet potatoes... OH YEAH! Warning, this may not qualify as health food, but it's veggies right?
Keyword gruyère sweet potatoes
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings 4
Author Ian Wickman


Pre Baked Sweet Potatoes

  • 2 each sweet potatoes (I used decent sized ones, one white and one orange, some garnet or Japanese sweet potatoes would be amazing in the dish too!)
  • 1 tbsp olive oil
  • 1 1/2 tbsp minced garlic
  • 2 tsp rosemary, finely chopped
  • 1 pinch salt
  • 1 pinch pepper

Gruyère Sweet Potato Pots

  • 5 oz gruyère cheese (You could use a number of cheeses but the tasty bite of the gruyère makes a lovely pairing!)


Pre Baked Sweet Potatoes

  • Preheat your oven to 400 degrees.
  • Wash and slice your sweet potatoes into thin rounds, maybe 2 millimeters thick and put in a bowl.
  • Drizzle with the olive oil, you don't want much, just enough so they aren't going to stick when pre baking the slices. Toss to coat.
  • Add finely chopped rosemary and minced garlic and toss to coat fully.
  • Spread in a single layer on a parchment paper lined baking sheet (depending on how much you are making you may need 2 batches). Sprinkle with a bit of salt and pepper to taste.
  • Bake for 15 minutes, flipping the slices once half way through. Remove from the oven and let cool about 5 minutes.

Gruyère Sweet Potato Pots

  • Prepare 4 ramekins (or a larger baking dish if you want them all separate). Lightly grease the ramekins. Place a thin layer of cheese on the bottom.
  • Then, depending on the size of your rounds and the size of your baking dish, cut your pre baked sweet potatoes in half or quarters, something that will be easy to work with as you alternate slices like a ratatouille. I used a ratio of 4 potato slices (alternating orange and white) then 1 slice of cheese (about the same thickness as 1 potato). Filling the dish in a circle. If there's a little room in the middle of your dish you can either do another circle or just a few slices. This ratio of potato to cheese worked well for me.
  • Place ramekins in the oven and bake another 10 minutes or so, cheese should be melted and just starting to brown.
  • Remove from oven, let rest 5 minutes to cool a bit, serve and enjoy!


All the deliciousness of melted gruyère, garlic and rosemary, and delicious fall sweet potatoes packed into individual pots, SO GOOD! You might think about starting an exercise plan or eating salad for a week before/after this dish but it's worth it, especially as the cooler fall weather settles in!

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