Scalloped Sweet Potatoes are a deliciously comforting dish that combines tender slices of sweet potatoes with a creamy, cheesy sauce. The slight sweetness of the potatoes pairs perfectly with the rich, bubbly topping that gets golden and crisp in the oven. It’s the kind of side dish that feels special but is actually pretty simple to make.
I love making scalloped sweet potatoes when I want something warm and satisfying that everyone can enjoy, especially during holiday dinners or cozy family meals. One tip I have is to make sure the sweet potato slices are evenly thin so they cook through nicely and soak up all that creamy goodness. It’s also great to add a little sprinkle of nutmeg or cinnamon to bring out the natural sweetness.
When I serve this dish, I like to let it rest a few minutes after baking so it sets up well, making it easier to scoop out perfect portions. It’s always a crowd-pleaser and pairs beautifully with roasted meats or a simple green salad. Whenever I make it, there’s usually a happy buzz around the table as everyone digs in for seconds!
Key Ingredients & Substitutions
Sweet Potatoes: Using firm, fresh sweet potatoes gives the best texture. Make sure to slice them evenly, about 1/8-inch thick, so they cook evenly. If sweet potatoes aren’t available, you could try butternut squash for a similar sweetness and soft texture.
Heavy Cream: This adds richness and creaminess. For a lighter version, half-and-half or whole milk works well too, but the sauce will be less thick. For dairy-free options, try coconut milk or cashew cream.
Cheddar Cheese: Sharp cheddar brings a nice tang and depth. You can mix cheeses like Gruyère or mozzarella for a smoother melt. For a dairy-free alternative, use vegan cheese shreds.
Thyme and Nutmeg: Fresh thyme adds a lovely herbal touch that complements the sweetness. Nutmeg warms up the flavor without overpowering it. If you’re missing fresh thyme, dried works, just use less. Cinnamon is a nice nutmeg alternative if you prefer a different spice.
How Can I Get Perfectly Tender and Creamy Sweet Potatoes Without Them Turning Mushy?
Slicing sweet potatoes thinly and evenly helps them cook through without getting mushy or raw in spots. Here’s how I do it:
- Use a sharp knife or a mandoline slicer to get uniform slices.
- Layer the slices evenly without overcrowding, so heat reaches all pieces.
- Cover the dish with foil for the first part of baking to trap steam and soften the potatoes gently.
- Remove the foil near the end to let the top get golden and bubbly.
- Let the dish rest after baking so the sauce thickens and potatoes firm up slightly, making serving easier.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering sweet potatoes evenly and baking them all the way through.
- Sharp knife or mandoline slicer – helps you slice sweet potatoes thin and uniform for even cooking.
- Small saucepan – to gently heat the cream sauce with garlic and spices.
- Mixing spoon – for stirring the sauce without scratching your pan.
- Aluminum foil – covers the dish to keep moisture in during baking.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon or pancetta for a smoky, salty contrast that pairs well with sweet potatoes.
- Mix in chopped fresh rosemary instead of thyme for a piney, earthy twist.
- Stir in a pinch of cayenne or smoked paprika to add a subtle spicy kick.
- Swap cheddar for gruyère or fontina for a creamier, nuttier cheese flavor.
How to Make Scalloped Sweet Potatoes?
Ingredients You’ll Need:
Main Ingredients:
- 3 large sweet potatoes, peeled and thinly sliced
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup grated sharp cheddar cheese
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese (optional, for topping)
How Much Time Will You Need?
The total time needed to prepare and bake this dish is about 1 hour, including 15 minutes for preparation and 45 minutes for baking. You’ll also want to let it rest for 10 minutes before serving to let the flavors settle and the sauce thicken.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent the sweet potatoes from sticking.
2. Make the Cream Sauce:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Stir in the heavy cream, nutmeg, salt, and pepper. Heat gently until warm, but do not let it boil. Remove from heat once ready.
3. Layer the Sweet Potatoes and Cheese:
Arrange half of the thinly sliced sweet potatoes evenly in the baking dish. Sprinkle half of the grated cheddar cheese and half of the thyme leaves over the potatoes. Pour half of the cream sauce evenly over the layers. Repeat with the remaining sweet potatoes and cheese, then pour over the rest of the cream sauce. If you like, sprinkle the Parmesan cheese on top for a golden, crispy crust.
4. Bake and Finish:
Cover the dish with aluminum foil and bake for 35 minutes. Then remove the foil and bake uncovered for another 25-30 minutes, or until the potatoes are tender when pierced with a fork and the top is bubbly and golden brown.
5. Rest and Serve:
Let the scalloped sweet potatoes rest for 10 minutes before serving. Garnish with extra fresh thyme leaves to add a lovely herbal note.
Enjoy your creamy, cheesy scalloped sweet potatoes — a perfect side for holidays or any cozy meal!
Can I Use Frozen Sweet Potatoes in This Recipe?
It’s best to use fresh sweet potatoes for this dish to get the ideal texture and flavor. If you do use frozen, make sure they’re fully thawed and drained of any excess moisture before layering, or the dish may get too watery.
How Can I Make This Dish Dairy-Free?
Substitute the heavy cream with coconut milk or cashew cream, and use dairy-free cheese alternatives. Keep in mind the flavor and texture will be a bit different but still tasty and creamy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the texture creamy and avoid drying out.
Can I Prepare This Dish Ahead of Time?
Yes! Assemble the scalloped sweet potatoes up to the baking step, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking as directed.
