Scalloped Sweet Potatoes are a creamy, comforting dish that’s perfect for any meal where you want a little something special. Thin slices of sweet potatoes are layered and baked with a rich, cheesy sauce that melts into every nook and cranny. The top gets golden and bubbly, giving you just the right amount of crispy edges along with the softness inside.
I love making scalloped sweet potatoes when I want a side that feels cozy but still has a touch of elegance. It’s one of those dishes where a few simple ingredients come together to make something unexpectedly delicious. I usually add a pinch of nutmeg or cinnamon to the sauce because it brings out the natural sweetness and adds just a hint of warmth without being overpowering.
For me, scalloped sweet potatoes are best served right out of the oven, maybe alongside roasted chicken or a hearty salad. They’re also fantastic as leftovers warmed up the next day — the flavors get even better after resting. Whenever I bring this dish to a dinner, everyone always asks for the recipe because it’s just that easy to love and so satisfying to eat.
Key Ingredients & Substitutions
Sweet Potatoes: Use firm, fresh sweet potatoes for the best texture. If you can’t find them, regular Yukon gold potatoes work fine but the dish won’t be as sweet.
Butter & Cream: Butter adds richness, but you can use olive oil for a lighter version. Heavy cream makes the sauce creamy; whole milk or a plant-based milk (like oat milk) works if you want less fat.
Cheese: Sharp cheddar brings a nice tang and melts well. If you’re avoiding dairy, try a vegan cheddar or nutritional yeast for flavor.
Herbs & Spices: Thyme pairs nicely with sweet potatoes, and nutmeg adds warmth. If you don’t have thyme, rosemary or sage are good alternatives.
Panko Breadcrumbs: They add a crunchy topping but are optional. For gluten-free, use gluten-free breadcrumbs or crushed nuts.
How Do I Get Perfectly Tender Sweet Potatoes Without Mushy Layers?
The key is slicing evenly and layering right. Here’s how to do it:
- Slice Thin and Even: Use a mandoline or a sharp knife to cut the sweet potatoes about 1/8 inch thick for even cooking.
- Layer Loosely: Slightly overlap slices, but don’t crowd the dish too much to allow the sauce to soak through each slice.
- Cover While Baking: Baking covered helps steam and soften the potatoes gently without drying out or burning them.
- Finish Uncovered: Removing the foil at the end helps brown the top and thicken the sauce.
- Rest Before Serving: Letting the dish sit for 10 minutes sets the sauce and makes it easier to serve.
Equipment You’ll Need
- Mandoline slicer – helps you slice the sweet potatoes thinly and evenly for perfect cooking.
- 9×13 inch baking dish – large enough to hold all the layers and bake evenly.
- Medium saucepan – ideal for making the creamy cheese sauce without burning.
- Mixing spoon or whisk – to stir the sauce smoothly and combine ingredients well.
- Aluminum foil – covers the dish during baking to keep moisture in and prevent burning.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a salty, smoky contrast to the sweet potatoes.
- Replace cheddar with Gruyère cheese for a nutty, richer flavor.
- Stir in some chopped spinach or kale for extra color and nutrients.
- Sprinkle a pinch of smoked paprika or cayenne for subtle heat and depth.
How to Make Scalloped Sweet Potatoes
Ingredients You’ll Need:
For The Dish:
- 4 large sweet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 2 cups heavy cream or whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- ¼ cup panko breadcrumbs (optional, for topping)
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 1 hour 15 minutes to bake, including a resting period. You’ll spend time peeling and slicing the sweet potatoes, making the creamy cheese sauce, layering the dish, then baking it covered and uncovered until tender and golden. Finally, resting helps the sauce thicken before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375ºF (190ºC). Lightly grease a 9×13 inch baking dish with butter or non-stick spray so the potatoes don’t stick.
2. Slice the Sweet Potatoes:
Peel the sweet potatoes, then slice them thinly (about 1/8 inch thick). A mandoline slicer is great for uniform slices, but you can use a sharp knife carefully.
3. Make the Creamy Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Add minced garlic and chopped onion if you like, and cook until soft and fragrant—about 2 to 3 minutes.
Stir in the heavy cream or milk along with thyme, nutmeg, salt, and pepper. Warm the mixture gently until it’s hot but not boiling.
Remove from heat and stir in half of the cheddar and Parmesan cheeses until melted and smooth, making a creamy sauce.
4. Assemble the Layers:
Place a layer of sweet potato slices in the bottom of the baking dish, slightly overlapping. Pour about a third of your cheese sauce evenly over the potatoes.
Repeat with two more layers of potatoes and sauce, ending with sauce on top.
5. Add Cheese and Bake:
Sprinkle the remaining cheddar and Parmesan on top. You can also add panko breadcrumbs if you want a crunchy topping.
Cover the dish with foil and bake for 45 minutes.
Then remove the foil and bake uncovered for another 25 to 30 minutes, until the sweet potatoes are tender and the top is golden and bubbly.
6. Rest and Garnish:
Let the dish rest for about 10 minutes so the sauce thickens and the flavors settle.
Sprinkle fresh parsley or thyme before serving for a lovely fresh touch.
Enjoy your deliciously creamy and cheesy scalloped sweet potatoes, perfect as a cozy side or a main dish accompaniment!
Can I Use Frozen Sweet Potatoes for This Recipe?
It’s best to use fresh sweet potatoes because frozen ones release extra moisture, which can make the dish watery. If you only have frozen, thaw completely and pat dry before slicing and layering.
Can I Make Scalloped Sweet Potatoes Ahead of Time?
Yes! Assemble the dish but don’t bake it. Cover tightly and refrigerate for up to 24 hours. When ready, bake it 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 fridge for up to 3 days. Reheat covered in the oven at 350°F until warmed through or in the microwave for convenience.
Can I Substitute Dairy Ingredients?
You can swap heavy cream for coconut milk or your favorite plant-based milk, and use dairy-free cheese alternatives to make this dish vegan-friendly. Keep in mind the texture may be slightly different but still delicious!
