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