Why You’ll Love This Recipe
Scalloped sweet potatoes are a luxurious twist on the classic scalloped dish — tender layers of naturally sweet potatoes baked in a velvety garlic-infused cream sauce with a beautifully golden top. The result is a side dish that’s both comforting and elegant. I first made this for a Thanksgiving dinner, and it was one of the first dishes to disappear. The sweet potatoes turn buttery-soft while the creamy sauce thickens into a silky blanket of flavor. Whether you’re serving it alongside roasted meats, holiday roasts, or simply enjoying it as a cozy seasonal side, this recipe is warm, rich, and guaranteed to impress.
Scalloped Sweet Potatoes: Creamy, Golden, and Perfect for Holiday Tables
- Total Time: 75 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy, tender scalloped sweet potatoes baked in a rich, savory custard with warm spices—an elegant fall side dish perfect for holidays.
Ingredients
- 3 lbs sweet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup milk
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup grated Parmesan cheese (optional)
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- In a saucepan, heat cream, milk, garlic, salt, pepper, cinnamon, and nutmeg until warm but not boiling.
- Layer the sweet potato slices in the baking dish, slightly overlapping.
- Pour the warm cream mixture evenly over the potatoes.
- Top with Parmesan cheese if using.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for an additional 20–25 minutes until the top is golden and potatoes are tender.
- Let rest 10 minutes before serving. Garnish with fresh thyme if desired.
Notes
- Use a mandoline for evenly thin slices.
- Substitute coconut milk for a dairy-free version.
- Add caramelized onions for extra depth of flavor.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sweet potatoes — The star of the dish, offering natural sweetness and a tender texture when baked.
Heavy cream or half-and-half — Forms the base of the luxurious scalloped sauce.
Garlic — Adds aromatic depth and balances the sweetness of the potatoes.
Butter — Helps the sauce cling to the potato slices and adds richness.
Parmesan cheese — Provides savory, nutty notes that elevate the dish.
Salt and black pepper — Essential for enhancing flavor throughout.
Fresh thyme or rosemary — Adds earthy, fragrant elegance to the creamy sauce.
Onion (optional) — Thin slices layered between the potatoes for extra flavor.
Directions
Preheat oven to 375°F (190°C). Grease a medium baking dish with butter.
Peel and thinly slice the sweet potatoes into ⅛-inch rounds. A mandoline makes this easier and ensures even cooking.
In a small saucepan, heat heavy cream with minced garlic, butter, thyme (or rosemary), salt, and pepper over low heat. Warm until the butter melts and the garlic becomes fragrant, about 2–3 minutes. Do not boil.
Arrange a layer of sweet potato slices in the baking dish, slightly overlapping. Pour a small amount of the warm cream mixture over the layer and sprinkle with Parmesan. Repeat until all the potatoes and sauce are used, finishing with a generous sprinkle of Parmesan on top.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for another 25–30 minutes, or until the potatoes are tender and the top is golden and bubbly. Let sit for 10 minutes before serving to allow the sauce to thicken.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 6–8. Preparation takes 15 minutes, baking about 55–60 minutes. Total time: approximately 1 hour 15 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) until warmed through, or use the microwave in short intervals. This dish can also be assembled one day ahead and baked before serving. Freezing is not recommended, as the texture may become watery.
Variations and Customizations
Maple Sage Scalloped Potatoes — Add a drizzle of maple syrup and fresh sage for fall sweetness.
Gruyère Upgrade — Replace Parmesan with Gruyère for a more decadent flavor.
Caramelized Onion Layer — Add a layer of caramelized onions for deeper sweetness.
Bacon and Herb Version — Sprinkle crispy bacon between layers for savory crunch.
Spicy Sweet Potatoes — Add a pinch of cayenne or smoked paprika to the cream.
Cream Cheese Twist — Stir in a spoonful of cream cheese for extra creaminess.
Vegan Option — Use coconut milk and vegan cheese for a dairy-free version.
Holiday Cranberry Garnish — Add dried cranberries on top for a sweet-tart contrast.
Cheddar Layer — Add sharp cheddar for a richer, more traditional casserole feel.
Pecan Crunch — Sprinkle toasted pecans on top before serving for texture.
FAQs
Do I need to peel the sweet potatoes?
Peeling is recommended for the smoothest texture, but leaving the skins on works for a more rustic feel.
Can I prepare this ahead of time?
Yes, assemble and refrigerate up to 24 hours in advance; bake when ready.
Why are my scalloped potatoes watery?
Avoid boiling the cream mixture and be sure to bake uncovered long enough to thicken the sauce.
Can I use milk instead of cream?
You can, but the sauce will be thinner; add an extra tablespoon of Parmesan to help thicken.
Can I add regular potatoes too?
Yes, mixing half sweet potatoes and half Yukon Golds creates a delicious balance.
What herbs work best?
Thyme, rosemary, and sage all elevate the dish with warm, earthy flavors.
How thin should the potatoes be sliced?
About ⅛ inch — too thick and they won’t cook evenly.
Can I freeze scalloped sweet potatoes?
Freezing is not recommended due to textural changes once reheated.
What pairs well with this dish?
Roast chicken, beef tenderloin, turkey, ham, or a hearty fall salad.
Can I make it vegan?
Yes — use plant-based cream and vegan cheese.
Conclusion
Scalloped sweet potatoes are a luxurious, comforting side dish that brings warmth and elegance to fall and winter meals. With tender layers of sweet potatoes drenched in creamy, garlicky goodness and topped with a golden, cheesy finish, this recipe is both simple and sophisticated. Whether for a holiday feast or a cozy evening at home, this dish delivers beautiful flavor and irresistible comfort in every bite.
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