I make this around a dozen times a year, and folks insist it’s the finest thing I create!

There’s something truly comforting about a creamy sweet potato bake, a dish that has graced many a Midwestern table, especially during the harvest season. This recipe harks back to the days when my grandmother would pull out her blue ceramic baking dish, a family heirloom, and fill the house with the warm, inviting aroma of sweet potatoes and spices. It’s a dish that speaks of home, of gatherings around the kitchen table, and of the simple pleasures of life. The creamy texture and subtle hint of nutmeg make it a perfect addition to any meal, especially as the leaves begin to turn and the air grows crisp.

This creamy sweet potato bake pairs beautifully with roasted meats, such as a succulent pork roast or a juicy roast chicken. For a lighter meal, serve it alongside a fresh green salad with a tangy vinaigrette to balance the richness of the dish. A side of steamed green beans or sautéed Brussels sprouts would add a lovely touch of green and a bit of crunch, complementing the creamy texture of the sweet potatoes.

Servings: 6

4 large sweet potatoes, peeled and cubed
1 cup heavy cream
1/4 cup unsalted butter, melted
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Fresh parsley leaves for garnish