This was a total experiment that paid off big time. Don't you love when that happens? I was inspired by a recipe from Amy Valpone for a sweet potato red onion gratin, and then I upped the spice and herbs plus added a bit of stock to deepen the flavor. Where did the feta come from? I had some in the fridge and thought it would work together...and it does!
2 large Sweet Potatoes
1 large Onion
2 tbsp Flour
1 tsp dried Thyme
1/2 tsp Cayenne (or more if you want it a bit hotter)
1 tsp Smoked Paprika
1/2 tsp Pepper
2 cups Chicken or Vegetable Stock
8 oz Feta
1 cup Grated Parmesan Cheese
Kosher or Sea Salt
Preheat oven to 350 degrees Fahrenheit.
Peel and thinly slice the sweet potatoes and the onions. Place the onions in a separate bowl, and add the flour, thyme, cayenne, smoked paprika, and pepper. Toss to coat.
In a casserole dish, add some stock to the bottom of the pan to cover it. Add a layer of sweet potatoes. Sprinkle with a pinch of salt. Add a layer of floured and seasoned onions. Sprinkle with 1/3 of the feta and 1/4 of the Parmesan cheese. Pour over a 1/4 cup of stock.
Repeat the layers two times ending with a layer of sweet potatoes on top, adding stock after each layer. Finish by adding the last of the feta and Parmesan to the top of the sweet potatoes. Optional - you can sprinkle with olive oil, but it isn't really necessary.
Bake for 40-50 minutes or until you can insert a knife into the potatoes without resistance.
Take out and let sit for 5-10 minutes before serving.