Scalloped Sweet Potatoes are a comforting dish that brings together tender slices of sweet potato baked in a creamy, cheesy sauce. This dish has a lovely balance of sweet and savory flavors, with a golden top that’s just a little crispy. It’s a simple, satisfying side that can brighten up any meal.
I love making scalloped sweet potatoes when I want something easy but special on the table. The creamy sauce blends so well with the natural sweetness of the potatoes, and it’s a great way to add some cozy vibes to dinner. I usually sprinkle a bit of extra cheese on top for that perfect finish—it’s always a winner in my house.
This dish pairs perfectly with holiday meals or a relaxed family dinner. I often serve it alongside roasted meats or a fresh green salad to balance the richness. It’s one of those recipes that feels like a warm hug on a plate and always gets compliments, so I’m pretty sure it’ll become one of your favorites too!
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Sweet Potatoes: These are the star! Use firm, fresh sweet potatoes for the best texture. If you can’t find them, you can try yams or even regular potatoes, but note the flavor will be less sweet.
Heavy Cream: Heavy cream gives a rich, smooth sauce. For a lighter option, whole milk works too but the sauce will be less creamy. Coconut milk is a good dairy-free substitute that pairs well with sweet potatoes.
Cheddar Cheese: Sharp cheddar adds nice tang and depth. You can swap it for Gruyère or a mild mozzarella if you prefer a creamier, less sharp flavor.
Fresh Thyme: I love the subtle herb aroma thyme brings. Dried thyme works fine, but add a bit less since it’s more concentrated. If you don’t have thyme, rosemary or sage can add a nice twist.
How Can I Get Perfectly Tender and Crispy Scalloped Sweet Potatoes?
The trick is in slicing and layering. Here’s what helps:
- Slice the sweet potatoes evenly and thin—about 1/8 inch—to cook through evenly.
- Use a sharp knife or mandoline to keep slice thickness consistent.
- Pour warm cream sauce evenly so it seeps between slices, keeping the potatoes moist.
- Cover the dish with foil first. This traps steam, helping soften the potatoes.
- Remove foil near the end to brown the cheese and get that crispy, bubbly top.
- If you want extra color, broiling for 2-3 minutes works great but watch carefully to prevent burning.
Lastly, let the dish cool 10 minutes before serving. It helps the sauce thicken and keeps the layers intact when you cut.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering sweet potatoes and baking evenly.
- Sharp knife or mandoline slicer – helps you cut thin, even slices for even cooking.
- Medium saucepan – to gently heat the cream sauce without burning.
- Wooden spoon or heatproof spatula – great for stirring the sauce and scraping the pan.
- Aluminum foil – traps steam while baking and keeps the potatoes tender.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky crunch that contrasts the creamy potatoes.
- Mix in caramelized onions for a sweet-savory boost and deeper flavor.
- Swap cheddar for Gruyère or Parmesan for a nutty, richer taste.
- Sprinkle crushed red pepper flakes or a pinch of cinnamon to bring subtle heat or warmth.
How to Make Scalloped Sweet Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds sweet potatoes, peeled and thinly sliced
- 2 cups heavy cream (or whole milk for a lighter version)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups shredded sharp cheddar cheese (plus extra for topping)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- Fresh thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 1 hour 10 minutes to bake, including covered and uncovered time. Plus, add 10 minutes to let it cool before serving, so plan for about 1 hour and 35 minutes total.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to keep the sweet potatoes from sticking.
2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, salt, pepper, thyme, and nutmeg. Heat until warm but don’t let it boil.
3. Layer the Sweet Potatoes:
Place a layer of thinly sliced sweet potatoes evenly in the baking dish. Pour some of the warm cream sauce over the potatoes, then sprinkle shredded cheddar cheese on top. Keep layering sweet potatoes, cream, and cheese until all are used, finishing with cheese on top.
4. Bake and Brown:
Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake uncovered for another 20-25 minutes, until the cheese is golden and bubbly and the potatoes are tender when poked with a fork. To get an extra crispy top, broil for 2-3 minutes—watch closely so it doesn’t burn!
5. Cool and Serve:
Let the dish cool for 10 minutes after baking to thicken the sauce and make it easier to serve. Garnish with fresh thyme if you like, then enjoy your delicious scalloped sweet potatoes!
Can I Use Frozen Sweet Potatoes in This Recipe?
It’s best to use fresh sweet potatoes for the best texture. If you only have frozen, make sure they are fully thawed and drained of excess moisture before slicing and baking to avoid a watery dish.
Can I Substitute Milk for Heavy Cream?
Yes! Whole milk works fine for a lighter version, but the sauce will be less rich and creamy. For a dairy-free option, try coconut milk, which pairs nicely with the natural sweetness of the potatoes.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the creamy sauce.
Can I Make Scalloped Sweet Potatoes Ahead of Time?
Absolutely! Prepare and assemble the dish in advance, then cover and refrigerate. When ready to bake, add extra baking time if baking straight from the fridge, and finish with the uncovered baking to get that golden top.
