Easy Peasy Cheesy Sweet Potato Casserole

 I went to the grocery store today, in the hopes that I would make twice baked sweet potatoes, with thyme and a sharp cheese, however when I saw that Boursin cheese was 50% off, I quickly changed my plan.  

This particular variety was basil and chive and I thought it would pair well with sweet potato (and it didn't expire until March 14).

 I decided to use my oven instead of the top of my stove.  I took the two large sweet potatoes, washed them, cut them into circles, and placed them on a parchment-lined baking sheet at 400 degrees F.  I checked them after 20 minutes and turned them over.  I continued baking until they were soft.  As an aside, this is a great time to say that you can use your oven for more than you might think:  I also made a roasted cauliflower side dish, which is usually done with a skillet.  It just made sense to roast the cauliflower in the oven at the same time.  I also wanted to include sauteed onions in the sweet potato dish, so put some oil in cast iron frying pan, heated it in the oven, and then added the diced onion.  I stirred this every 5-10 minutes until it was brown.

 I cut a slit in each sweet potato and peeled off the skin, putting the potato in a bowl.  I added the Boursin cheese, seasoned with salt and pepper, and mashed it all together.

 I added the sauteed onions (baked in the oven)

 Basically this is ready.  You can put it in a casserole dish and bake; you can put it in the fridge and re-heat later.  If you want to be really fancy, you can spoon this into small ramekins and then heat and serve.  You can also use this as a topping for Shepherds Pie or Chicken Pot Pie.

 I reheated this in the oven at 400 degrees for about 20 minutes.

 I made the cauliflower bake at the same time and at the end, added chicken meatballs (store bought) and cooked those through.  Making two side dishes was enough! ;)

 After roasting this completely in the oven (including browning the bread crumbs), I put this into a 9x13 baking dish and finished baking in the oven.

 The meatballs weren't great, but I was sure pleased with everything else!  I will definitely use Boursin cheese again!

And remember, if you have any leftovers to spare, put them in some freezer containers for those evenings when there is nothing in the fridge and you are exhausted.  (I found some sweet and sour sauce and added that to the meatballs which should help).