Scalloped Sweet Potatoes

Name: Scalloped Sweet Potatoes
Prep time: 105 min
Total time: 105 min
Yield: 6 servings
Cuisine: baking
Ingredients: 4 large sweet potatoes 🥔🥔🥔🥔; 3 tablespoons unsalted butter 🧈🧈🧈; 1/4 cup all-purpose flour 🌾; 2 cups whole milk 🥛🥛; 1 cup shredded sharp cheddar cheese 🧀; 1/2 cup grated Parmesan cheese 🧀; 1 small onion, finely chopped 🧅; 2 cloves garlic, minced 🧄🧄; 1 teaspoon salt 🧂; 1/2 teaspoon black pepper ⚫⚫; 1/4 teaspoon ground nutmeg 🌰; 2 tablespoons fresh parsley, chopped 🌿

03 December 2025

jump to recipe

03 December 2025

4.1 (63)

105

total time

servings

350 kcal

calories

Introduction: Why Scalloped Sweet Potatoes Belong on Your Table

Scalloped sweet potatoes are a versatile, comforting side dish that blends the natural sweetness of yams with a savory, creamy sauce and a golden, bubbling top. This dish is often mistaken for sweet potato casserole but differs in technique and texture: scalloped sweet potatoes are thinly sliced and baked in a rich cream or milk-based sauce, often with aromatic herbs and cheese layered throughout. The result is tender slices that hold their shape slightly, offering a balance of creaminess and structure that pairs perfectly with roasted poultry, grilled meats, or a vegetarian main. Beyond holidays, scalloped sweet potatoes make an excellent weeknight upgrade because they can be prepped ahead and reheated without losing appeal. They also accommodate many dietary preferences — use plant-based milk and dairy-free cheese for a vegan twist, or swap heavy cream for a lighter milk-and-thickener combination to reduce richness. This article is crafted to guide cooks of all levels through ingredient selection, equipment needs, step-by-step prep, and expert tips for achieving evenly cooked, flavorful scalloped sweet potatoes every time. You’ll find substitution ideas for gluten-free, dairy-free, and lower-fat versions, plus suggestions for herb and spice pairings that enhance the sweet-yet-earthy flavor of sweet potatoes. We’ll also cover storage and reheating methods to preserve texture and flavor, ensuring leftovers taste as fresh as the day you baked them. Whether you’re planning a Thanksgiving spread or simply elevating a weeknight meal, these scalloped sweet potatoes are approachable, adaptable, and designed to impress.

Gathering Ingredients: What You’ll Need and Why Each One Matters

Choosing the right ingredients is the foundation of successful scalloped sweet potatoes. Start with sweet potatoes — look for medium-sized tubers that are firm and free from soft spots or sprouts. Varieties such as Beauregard, Garnet, or Jewel are common in U.S. supermarkets and offer a good balance of sweetness and moisture. For the creamy sauce, you’ll typically use heavy cream, half-and-half, or whole milk. Heavy cream yields the richest, most luxurious mouthfeel, while whole milk or a milk-plus-butter combination is lighter but still produces a silky sauce. If you need a dairy-free alternative, choose full-fat coconut milk or an unsweetened oat creamer; add a tablespoon of vegan butter and a touch of cornstarch or a roux to help thicken. Aromatics and seasonings elevate the dish: minced garlic, finely chopped shallot or onion, freshly grated nutmeg, and a pinch of cayenne or smoked paprika create depth. Fresh herbs like thyme or rosemary complement the sweet potato’s flavor without overpowering it. Cheese is optional but highly recommended — Gruyère or sharp cheddar melts beautifully and adds savory contrast; for a milder profile, use fontina or mozzarella. For a crisp, golden top, combine grated cheese with panko breadcrumbs or crushed crackers; use gluten-free panko if needed. Other pantry items include unsalted butter (to control salt levels), all-purpose flour or cornstarch if making a roux-based sauce, kosher salt, and freshly ground black pepper. If you like a slightly sweet-savory finish, drizzle a little maple syrup or honey on top before baking. Each ingredient plays a role in texture, balance, or visual appeal, so selecting quality components makes a noticeable difference in the final dish.

Equipment: Tools That Make Scalloped Sweet Potatoes Easier

Having the right equipment speeds up prep and ensures consistent results for scalloped sweet potatoes. A mandoline slicer is one of the most helpful tools: it lets you slice sweet potatoes uniformly thin (about 1/8-inch thick), which is crucial for even cooking. If you don’t have a mandoline, use a sharp chef’s knife and steady cutting board; practice steady, even strokes to achieve similar results. A large mixing bowl is handy for whisking the sauce and tossing sliced potatoes if you’re pre-seasoning them. For the sauce, use a medium saucepan to heat cream or milk gently with aromatics — this prevents scorching and helps flavors infuse. The baking vessel matters: a shallow, wide ceramic or glass casserole dish (approximately 9x13 inches or similar capacity) encourages even baking and an attractive layered presentation. For smaller households, an 8-inch square dish works well. If you plan to broil the top for extra browning, ensure your dish is broiler-safe. Use a silicone spatula or wooden spoon for stirring sauces and a rubber spatula for scraping the pan so you don’t damage nonstick surfaces. Oven mitts and a trivet are essential for safe handling of hot dishes. For finishing touches, a cheese grater (box grater or microplane for hard cheeses), a small strainer to dust flour or remove small bits, and a sharp knife for serving are recommended. If you like breadcrumb toppings, a small sauté pan gives you control over toasting them with butter before sprinkling. Investing in or borrowing a few of these items will improve efficiency and the final texture of your scalloped sweet potatoes, especially when preparing multiple dishes for a special meal.

Preparation: Step-by-Step Prep for Evenly Cooked Slices

Successful scalloped sweet potatoes hinge on meticulous preparation. Start by washing and scrubbing the sweet potatoes thoroughly to remove dirt. You may peel them for a smoother texture or leave skins on for extra color and nutrients — if leaving skins, be sure to scrub well and slice a bit thinner to account for the slightly tougher exterior. Using a mandoline or very sharp knife, slice the sweet potatoes into even rounds about 1/8-inch thick; consistency ensures even cooking and a pleasing mouthfeel. As you slice, place the rounds in a single layer on a baking sheet or in a large bowl to prevent sticking. Prepare the sauce while you slice. In a saucepan over medium heat, melt butter and gently sauté finely chopped shallot or onion until translucent, then add garlic and cook briefly until fragrant. Stir in flour to make a light roux if using; cook 1–2 minutes, then slowly whisk in cream or milk until smooth. Simmer gently until slightly thickened; season with salt, pepper, freshly grated nutmeg, and a pinch of cayenne if desired. For a richer sauce, add grated cheese directly to the warm sauce and stir until melted and incorporated. If using dairy-free milk, thicken with cornstarch slurry (1 tablespoon cornstarch mixed with cold water) added to the simmering milk. To assemble, lightly butter the baking dish and layer sweet potato slices in an overlapping pattern. Spoon the sauce over each layer to ensure coverage, seasoning each layer with a little salt and pepper and a sprinkle of herbs. Repeat until the dish is filled, reserving some cheese for the top if desired. Cover tightly with foil for most of the baking time to trap steam and finish uncovered to brown and crisp the top. This preparation technique yields uniformly tender slices with a deeply flavored, cohesive sauce.

Cooking Process: Baking, Timing, and Browning Tips

Baking scalloped sweet potatoes involves patience and temperature control. Preheat your oven to 375°F (190°C) for a balance between thorough cooking and gentle browning. Place the assembled casserole, covered tightly with foil, on the middle rack. Covered baking traps steam and allows the sweet potato slices to become tender without drying out. Depending on the thickness of your slices and the depth of the dish, bake covered for 35–50 minutes. Test doneness by inserting a paring knife through the center; it should slide in with minimal resistance. If the knife meets firm resistance, continue baking and check every 10 minutes. Once the slices are tender, remove the foil and increase the heat to 400°F (205°C), or switch to broil for 2–5 minutes to achieve a golden, bubbling top. Watch carefully during broiling — cheese and breadcrumbs can burn quickly. For an evenly browned finish, rotate the dish halfway through the uncovered bake or broil. If your sauce appears too thin after baking, allow the dish to rest for 10–15 minutes; the residual heat will thicken the sauce as it cools. For a crispier top, you can scatter additional panko mixed with melted butter over the surface before the final 10–15 minutes of uncovered baking. If you’re preparing this ahead, underbake by 10–15 minutes before refrigerating; finish the baking just before serving. To reheat leftovers, cover and bake at 350°F (175°C) for 20–25 minutes until warmed through, or microwave individual portions on medium power, stirring halfway for even heating. Proper baking and finishing produce sweet potato slices that are tender yet intact, coated in a silky, flavorful sauce with a satisfyingly crisp top.

Variations and Substitutions: Adapt this Recipe to Your Diet and Taste

Scalloped sweet potatoes are highly adaptable. For a dairy-free or vegan version, use full-fat coconut milk or unsweetened oat milk combined with a tablespoon of cornstarch to thicken. Replace butter with plant-based margarine or olive oil, and use a dairy-free shredded cheese or a savory cashew cream (blend soaked cashews with nutritional yeast, lemon juice, and water) for a creamy, umami-rich sauce. Gluten-free diets can be accommodated by swapping all-purpose flour with a gluten-free 1:1 baking blend for the roux, or by using cornstarch or arrowroot as the sole thickener. To reduce richness, use a mixture of whole milk and low-fat milk or replace half the cream with chicken or vegetable stock; add a slurry of cornstarch if needed to achieve the desired thickness. For added protein, layer thinly sliced cooked sweet potato rounds with cooked, crumbled sausage or shredded rotisserie chicken; reduce added salt accordingly. If you prefer more texture contrast, intersperse layers with thinly sliced apples or pears for a sweet-savory variation, or add roasted butternut squash for color and complexity. Herb and spice swaps are another easy way to change the profile: replace thyme with sage and add a dash of ground cinnamon for a Thanksgiving-appropriate flavor; use rosemary and smoked paprika for a more robust, earthy character. For a Mediterranean twist, fold in crumbled feta and chopped olives near the end of baking. Texture-conscious cooks can also mix in 1/4 cup of panko or crushed cornflakes between layers for intermittent crispness, finishing with a crunchy breadcrumb topping. These substitutions make scalloped sweet potatoes customizable to cultural preferences and dietary restrictions without losing the dish’s comforting essence.

Final Presentation and Serving Suggestions

How you present scalloped sweet potatoes can elevate a simple side into a centerpiece. After baking, allow the dish to rest for 10–15 minutes to set the sauce and make slicing cleaner. Use a thin, sharp spatula to lift portions onto warmed plates; wiping the spatula between servings keeps slices neat. Garnish with a few sprigs of fresh thyme or chopped parsley for a pop of green and a fresh aroma. For additional texture and flavor contrast, sprinkle toasted chopped pecans, pumpkin seeds, or a drizzle of high-quality aged balsamic reduction just before serving. If your dish leans sweeter, pair it with savory mains like roasted turkey, glazed ham, or herbed roasted chicken to balance flavors. For vegetarian meals, serve alongside a mushroom wellington or lentil loaf for protein-rich, complementary textures. Consider portion sizes when planning: for a 9x13-inch dish, plan for 6–8 servings as a side. For buffet-style service, provide a serving spatula and small dish labels indicating any dietary modifications (e.g., dairy-free, gluten-free) to help guests with restrictions. If you want to create a composed plate, pair a slice of scalloped sweet potatoes with a simple green salad dressed in a citrus vinaigrette to cut through the richness. Wine pairings include a medium-bodied Chardonnay for creamier versions or a fruity Pinot Noir for dishes with sweeter notes. With thoughtful garnishes and complementary sides, scalloped sweet potatoes transition smoothly from humble comfort food to an elegant accompaniment suitable for holidays and dinner parties alike.

Storage, Make-Ahead Tips, and Reheating Best Practices

Scalloped sweet potatoes are excellent candidates for make-ahead cooking and reheating, which makes them ideal for holidays and busy weeknights. To make ahead, assemble the casserole up to the point of baking, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. For longer storage before baking, freeze the assembled, unbaked dish (wrapped well in two layers of plastic and foil) for up to 2–3 months; thaw in the refrigerator overnight before baking. If you’ve already baked the dish and need to store leftovers, cool it to room temperature for no more than two hours and then refrigerate in an airtight container for 3–4 days. When reheating, cover the dish with foil to prevent excessive browning and bake at 350°F (175°C) until warmed through — typically 20–30 minutes for a whole casserole and 10–15 minutes for single servings. If reheating from frozen, allow the casserole to thaw overnight and then add 10–15 minutes to the recommended bake time. To refresh the crispy topping, remove foil for the last 5–10 minutes of reheating or broil briefly, watching carefully to avoid burning. For microwave reheating, place an individual portion in a microwave-safe dish, cover loosely, and heat on medium power in 1-minute increments, stirring or checking between intervals to ensure even heat distribution. Leftovers can also be repurposed creatively: serve warm slices topped with a fried egg for brunch, use cold slices in sandwich layers with arugula and roasted turkey, or dice and fold into a hash with caramelized onions. Proper storage and mindful reheating preserve texture and flavor, allowing you to enjoy scalloped sweet potatoes across multiple meals without sacrificing quality.