Scalloped Sweet Potatoes are a warm, comforting dish that combines tender, thinly sliced sweet potatoes with a creamy, cheesy sauce. The layers of sweet and slightly creamy potatoes baked until bubbly and golden on top make it a delicious side that feels like a special treat for any meal. The natural sweetness of the potatoes pairs beautifully with the rich sauce, creating a perfect balance that everyone seems to love.
I love making this dish because it’s straightforward but feels fancy enough to serve during holidays or family dinners. One tip I’ve found helpful is to slice the sweet potatoes evenly so they cook through at the same time and soak up the sauce well. The cheesy topping adds a nice bit of texture and flavor that keeps you coming back for more.
My favorite way to enjoy scalloped sweet potatoes is alongside roasted chicken or a simple green salad. It’s one of those dishes that feel like a little hug on a plate, especially on chilly days. Sharing it with family and friends always brings a smile, making it a go-to side that I find myself making again and again.
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! Choose firm, bright orange sweet potatoes for best flavor and sweetness. If you want a less sweet option, you can mix in some regular potatoes or use yams instead.
Heavy Cream: Heavy cream adds richness and makes the dish creamy. If you want a lighter version, try half-and-half or whole milk, but the sauce will be less thick. For dairy-free, coconut cream works nicely but changes the flavor.
Cheese: Sharp cheddar adds a nice tang and richness, but you can omit it for a dairy-free dish or use a cheese like gouda or fontina for a twist. Parmesan on top gives great flavor and a bit of crunch once baked.
Herbs & Spices: Thyme provides an earthy note that complements sweet potatoes well. Fresh or dried thyme both work. Nutmeg is optional but adds warming spice—just a little goes a long way.
Breadcrumbs: These add a crunchy topping but are optional. For gluten-free, use crushed gluten-free crackers or nuts like pecans for texture.
How Can I Get Even, Tender Sweet Potato Slices?
Even slicing is key to cooking the sweet potatoes evenly and creating that lovely layered look.
- Use a sharp knife or a mandoline slicer if you have one for thin, uniform slices about 1/8 inch thick.
- Peel first to help the cream and flavors soak in better.
- Try to keep the slices similar thickness to avoid some cooking before others.
- Arrange slices in overlapping layers to help them hold shape while baking.
These steps help your sweet potatoes cook through just right, making the dish creamy and tender without mushiness.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering sweet potatoes and baking evenly.
- Sharp knife or mandoline – makes slicing sweet potatoes thin and consistent easier and faster.
- Medium saucepan – to gently warm the cream and cook onions without burning.
- Mixing spoon or spatula – for stirring the sauce and sautéing onions smoothly.
- Aluminum foil – covers the dish during baking to keep moisture in and prevent burning.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty twist that pairs well with sweet potatoes.
- Mix in grated Gruyère or mozzarella cheese instead of cheddar for a milder, creamier flavor.
- Stir in fresh sage or rosemary with the thyme to boost the herbal aroma and depth.
- Add a pinch of cinnamon or smoked paprika for extra warmth or subtle spice, especially in fall dishes.
How to Make Scalloped Sweet Potatoes
Ingredients You’ll Need:
- 3 large sweet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups heavy cream or half-and-half
- 1 cup shredded sharp cheddar cheese (optional)
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped
- ¼ teaspoon ground nutmeg (optional)
- ½ cup breadcrumbs or crushed crackers (for topping)
- Fresh thyme sprigs (for garnish)
Time You’ll Need:
This recipe takes about 15 minutes of preparation, including slicing and sautéing, plus around 1 hour of baking time. Allow an additional 5-10 minutes for resting before serving. Total time is about 1 hour 20 minutes.
Step-by-Step Instructions:
1. Prepare and Sauté:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a medium saucepan, melt butter over medium heat. Add the sliced onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Make the Cream Sauce:
Pour the heavy cream into the saucepan with onions and garlic. Warm gently and stir in salt, pepper, thyme, and nutmeg. Mix well, then remove from heat.
3. Layer Your Dish:
Arrange a layer of sweet potato slices evenly at the bottom of your baking dish. Top with some of the sautéed onions, and sprinkle some cheddar cheese if using. Repeat layering until all the sweet potatoes and onions are used, finishing with a layer of sweet potatoes on top.
4. Bake and Finish:
Pour the warm cream sauce over the layered sweet potatoes, making sure it’s evenly distributed. Sprinkle Parmesan cheese and breadcrumbs over the top. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for another 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
5. Rest and Serve:
Let the casserole rest for 5 to 10 minutes to thicken slightly. Garnish with fresh thyme sprigs before serving. Enjoy your warm, creamy scalloped sweet potatoes!
Can I Use Frozen Sweet Potatoes for This Recipe?
It’s best to use fresh sweet potatoes for even cooking and texture. If using frozen, thaw completely and pat dry to remove excess moisture before layering, but note that frozen may result in a softer texture.
Can I Make Scalloped Sweet Potatoes Ahead of Time?
Yes! Assemble the dish up to step 7, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I 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) covered with foil to keep it moist.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter dish, though it will be less creamy. Coconut milk is a good dairy-free option but changes the flavor slightly.
