Scalloped Sweet Potatoes are a cozy, comforting dish that brings a touch of sweetness and creaminess to the table. Thinly sliced sweet potatoes bake in a rich, buttery sauce, often with a sprinkle of cheese or a hint of herbs, making each bite tender and full of flavor. The edges get beautifully golden and slightly crispy, which adds a lovely texture to the smooth potatoes.
I love making scalloped sweet potatoes when I want a side that feels special but is really easy to pull together. It’s one of those dishes that can find its way to holiday dinners or casual family meals just as easily. My secret tip is to use a good, sharp cheese and a little nutmeg to enhance the warmth of the sweet potatoes — it really makes a difference and keeps everyone asking for seconds.
When I serve scalloped sweet potatoes, I like to pair them with something simple like roast chicken or a fresh green salad to balance out their richness. They’re perfect for those nights when you want something cozy and satisfying but not too complicated. I always feel like this dish brings a little extra comfort to the table, making me feel right at home no matter the occasion.
Key Ingredients & Substitutions
Sweet Potatoes: Choose firm, fresh sweet potatoes for the best texture. I prefer thinner slices for even cooking. If you can’t find sweet potatoes, you can try regular potatoes, but the flavor will be different.
Heavy Cream: Heavy cream gives richness and creaminess. For a lighter option, use whole milk or a mix of milk and half-and-half. Non-dairy milk like coconut milk works too but changes the flavor slightly.
Cheese: Sharp cheddar adds a nice tang and melts well. You can swap it for Gruyère or mozzarella if you want a milder or creamier taste. Adding extra cheese on top helps create that golden crust I love.
Butter: Butter helps create a golden, crispy topping and adds flavor. You can skip it for a lighter version, but the dish won’t be as rich or browned.
Nutmeg: Just a pinch adds warmth and balances the sweetness. It’s subtle but important. If you don’t have nutmeg, a tiny pinch of cinnamon works well too.
How Can I Get Perfectly Cooked Sweet Potatoes Without Them Becoming Mushy?
The secret is in slicing and layering:
- Slice the sweet potatoes evenly and thinly (about 1/8-inch thick). I use a mandoline slicer to make this easy and consistent.
- Layer the slices evenly in the casserole dish so they cook at the same rate.
- Pour warm cream sauce over each layer to help the potatoes cook gently and evenly.
- Cover the dish with foil for the first 45 minutes to trap steam and soften the potatoes without drying out.
- Remove the foil near the end to allow the top to brown and the sauce to thicken.
- Let the dish rest after baking so it sets nicely, making serving easier and keeping the slices intact.
Equipment You’ll Need
- Mandoline slicer – helps you slice sweet potatoes evenly and thinly for perfect cooking.
- 9×13-inch baking dish – roomy enough for layers and lets the potatoes cook evenly.
- Medium saucepan – to gently warm the cream and infuse flavors before baking.
- Aluminum foil – covers the dish to keep moisture in and prevent drying.
- Butter knife or small spoon – for dotting butter on top to get a golden crust.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty contrast that pairs well with the sweet potatoes.
- Stir in chopped fresh rosemary or thyme to bring a fresh, herbaceous touch.
- Use Gruyère or mozzarella cheese instead of cheddar for a milder, creamier melt.
- Mix in caramelized onions or sautéed mushrooms between layers to add depth and savoriness.
How to Make Scalloped Sweet Potatoes?
Ingredients You’ll Need:
- 4 large sweet potatoes, peeled and thinly sliced
- 2 cups heavy cream (or whole milk for a lighter version)
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 ½ cups shredded sharp cheddar cheese (plus extra for topping)
- 2 tablespoons unsalted butter
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and about 1 hour in the oven. It’s best to let it rest for 5-10 minutes before serving, so the flavors set and the slices hold together nicely.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Cream Sauce:
Start by preheating your oven to 375°F (190°C) and buttering a 9×13-inch baking dish. In a medium saucepan, warm the heavy cream over medium heat. Add the minced garlic, salt, pepper, and nutmeg. Stir gently and heat just until it starts to simmer—don’t let it boil!
2. Layer the Sweet Potatoes:
Arrange a layer of thinly sliced sweet potatoes evenly in the baking dish. Pour some of the warm cream mixture over the potatoes, then sprinkle a portion of the shredded cheddar cheese. Repeat layering the potatoes, cream, and cheese until you’ve used all the ingredients. Finish with a generous layer of cheese on top.
3. Bake and Brown:
Dot the top of your layered dish with small pieces of butter to help form a beautiful golden crust. Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is browned and bubbly and the potatoes are tender when pierced with a fork.
4. Rest and Serve:
Let your scalloped sweet potatoes rest for 5-10 minutes after baking. This helps everything set and makes it easier to serve. Garnish with fresh thyme or parsley if you like, then enjoy your warm and creamy dish!
Can I Use Frozen Sweet Potatoes for This Recipe?
It’s best to use fresh sweet potatoes for scalloped potatoes to ensure the right texture and flavor. If you only have frozen, thaw them completely and pat dry before slicing to avoid extra moisture making the dish soggy.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the creamy texture intact.
Can I Make This Dish Ahead of Time?
Yes! Assemble the dish up to step 6, cover with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Heavy Cream?
You can use whole milk or a mixture of milk and half-and-half for a lighter version. Keep in mind the sauce will be less rich and creamy but still delicious.
