Creamy Scalloped Sweet Potatoes Recipe – 3 Simple Steps to Perfection

I’ll never forget the first time I made scalloped sweet potatoes for Thanksgiving – my skeptical uncle took one bite and immediately asked for seconds! This creamy, savory side dish has become our family’s new holiday tradition, but honestly, it’s so easy and comforting that I make it year-round. The magic happens when thinly sliced sweet potatoes soak up that rich, garlicky cream sauce while baking into tender perfection.

What I love most about scalloped sweet potatoes is how they transform simple ingredients into something truly special. The natural sweetness of the potatoes balances beautifully with the savory Parmesan and thyme. And that golden, bubbly top? Absolute heaven. Whether you’re hosting a fancy dinner or just craving some cozy comfort food, this dish never disappoints.

Why You’ll Love These Scalloped Sweet Potatoes

Trust me, once you try this version of scalloped sweet potatoes, you’ll wonder how you ever settled for plain roasted ones! Here’s what makes them irresistible:

• The cream sauce transforms into this luscious, velvety blanket that makes every bite decadent
• Prep is foolproof – just slice, layer, pour, and bake (no fancy skills required!)
• They adapt effortlessly from holiday feasts to weeknight dinners depending on your cheese choice
• Leftovers taste even better the next day as the flavors meld together beautifully

Seriously, these might just steal the show from your main dish – they’re that good.

Ingredients for Scalloped Sweet Potatoes

Gathering these simple ingredients is the first step to creamy perfection. Here’s what you’ll need:

• 3 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick – use a mandoline if you have one!)
• 2 cups heavy cream (the real deal – don’t skimp here)
• 1/2 cup grated Parmesan cheese (freshly grated melts so much better than pre-shredded)
• 2 cloves garlic, finely minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp salt (I use kosher – adjust to taste)
• 1/2 tsp black pepper (freshly cracked is best)
• 1/2 tsp dried thyme (or 1 tsp fresh if you’ve got it)
• 2 tbsp cold butter, cubed (for those irresistible golden spots)

See? Nothing fussy – just good, honest ingredients that work magic together.

How to Make Scalloped Sweet Potatoes

Making these dreamy scalloped sweet potatoes is easier than you think! Just follow these simple steps, and you’ll have a showstopping side dish in no time. I promise – the heavenly aromas filling your kitchen will have everyone asking “what’s for dinner?” before it even comes out of the oven.

Preparing the Sweet Potatoes

First things first – get those sweet potatoes ready! I peel them first (though you can leave the skins on if you prefer extra texture). The real secret? Uniform slices about 1/8-inch thick. A mandoline makes this breeze, but a sharp knife works too. Just take your time – even slices mean even cooking. Layer them in your greased baking dish like you’re building a delicious potato tower!

Making the Cream Sauce

Now for the good stuff! In a bowl, whisk together the heavy cream, Parmesan, minced garlic, salt, pepper, and thyme until well combined. Taste it – go ahead! This is your chance to adjust the seasoning. Need more garlic? Add it! More pepper? Why not! This sauce is what takes your scalloped sweet potatoes from good to “oh my goodness, give me the recipe!”

Baking and Finishing Touches

Pour that luscious cream sauce over your sweet potato layers, making sure every slice gets some love. Dot with cold butter cubes – these will melt into golden pockets of richness. Cover with foil and bake at 375°F for 45 minutes. Then remove the foil and bake 15-20 more minutes until bubbly and golden brown. For extra crispness, broil for 2-3 minutes at the end (but watch closely!). Let it rest 5 minutes before serving – this helps the sauce set so you get perfect slices.

Tips for Perfect Scalloped Sweet Potatoes

After making this dish dozens of times (and eating my fair share of test batches!), here are my can’t-live-without tips:

• Invest in a mandoline – it guarantees paper-thin, even slices that cook perfectly (just watch your fingers!)
• Let the dish rest at least 5 minutes after baking – that creamy sauce needs time to set up properly
• Test doneness by sliding a knife between layers – it should glide through with just a slight resistance
• For extra caramelization, sprinkle a light dusting of brown sugar on top before the final bake

Bonus tip: If your sauce looks too thin after baking, don’t panic! It’ll thicken as it cools.

Variations and Substitutions

The beauty of scalloped sweet potatoes is how easily they adapt to what you’ve got on hand! Swap thyme for rosemary or sage if you prefer earthier flavors. Gruyère or sharp white cheddar make fabulous cheese alternatives to Parmesan – they melt beautifully and add extra depth. For a lighter version, try using half-and-half instead of heavy cream (though the sauce won’t be quite as luxuriously thick). Vegetarians can rejoice – this dish is already meat-free, but adding caramelized onions between layers takes it to another level!

Serving Suggestions

These creamy sweet potatoes are the ultimate team player at the dinner table! I love serving them alongside juicy roasted chicken, garlic-herb pork loin, or my famous honey-glazed ham during the holidays. For a lighter meal, they pair beautifully with crisp arugula salads drizzled with balsamic. Honestly, they’re so good they might just become the main attraction!

Storing and Reheating Scalloped Sweet Potatoes

Good news – these scalloped sweet potatoes actually taste even better the next day as the flavors meld together! Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, I always prefer the oven (350°F for about 20 minutes) to keep that crispy top, but the microwave works in a pinch – just stir halfway through to distribute the heat evenly. Pro tip: Add a splash of cream before reheating to revive that luxurious texture!

Nutritional Information

Just so you know, these nutritional values are estimates and might vary depending on your exact ingredients. Per serving (about 1/6 of the dish), you’re looking at:

• 320 calories
• 22g fat (14g saturated)
• 26g carbohydrates
• 4g fiber
• 8g sugar
• 6g protein

Not too shabby for something this delicious, right? Moderation is key, but trust me – one bite and you won’t be counting calories anyway!

FAQs About Scalloped Sweet Potatoes

Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes give that signature caramelized sweetness, Yukon golds or russets work beautifully too. Just adjust baking time slightly as regular potatoes often take longer to soften.

How do I prevent the cream sauce from curdling?
The trick is keeping temperatures steady. Never let the sauce boil – keep it at a gentle simmer. Adding the cream cold helps too. If you’re nervous, temper the cream by mixing a bit of hot liquid into it first.

Can I make scalloped sweet potatoes ahead of time?
You sure can! Assemble everything but wait to bake until needed – just add 5-10 minutes to the cooking time since it’ll be going in cold. The pre-baked version reheats like a dream.

Why are my slices still crunchy after baking?
This usually means your slices were too thick. Aim for 1/8-inch thickness max – a mandoline is your best friend here. Also, don’t skip that foil-covered baking time – it steams the potatoes first.

What’s the best cheese to use besides Parmesan?
Gruyère makes an amazing alternative with its nutty flavor, while sharp white cheddar gives a lovely tang. For holidays, I sometimes mix in some gouda for extra richness!

Share Your Scalloped Sweet Potatoes Experience

Did you make these dreamy scalloped sweet potatoes? I’d love to hear how they turned out! Snap a photo of your bubbly masterpiece and tag me – let’s swap kitchen stories and secret tweaks!

Print