18 Delicious Scalloped Sweet Potatoes Recipes for Every Occasion

Variety is the spice of life, and when it comes to comfort food, scalloped sweet potatoes are a game-changer. Whether you’re whipping up a quick weeknight dinner or crafting a show-stopping dish for your next gathering, these 18 recipes promise to delight. From creamy classics to innovative twists, there’s a perfect match for every occasion. Dive in and discover your new favorite way to enjoy this versatile veggie!

Classic Scalloped Sweet Potatoes with Creamy Sauce

Who knew that sweet potatoes could get any better? Wait until you try these Classic Scalloped Sweet Potatoes with Creamy Sauce—it’s like they put on their fancy pants and decided to steal the show at your dinner table.

Ingredients

• 2 lbs sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 cup Gruyère cheese, grated
• 1/2 cup Parmesan cheese, freshly grated
• 2 tbsp unsalted butter, clarified
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, combine heavy cream, whole milk, minced garlic, thyme leaves, and nutmeg. Heat until just simmering, then remove from heat.
3. Layer half of the sweet potato slices in the prepared baking dish, overlapping slightly. Season lightly with salt and pepper.
4. Pour half of the creamy mixture over the sweet potatoes, then sprinkle with half of the Gruyère and Parmesan cheeses.
5. Repeat the layers with the remaining sweet potatoes, creamy mixture, and cheeses.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
7. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Unbelievably creamy and rich, these scalloped sweet potatoes are a textural dream with their tender layers and crispy, cheesy top. Serve them as the star side dish at your next gathering, or heck, make them the main event with a simple green salad on the side.

Vegan Scalloped Sweet Potatoes with Coconut Milk

Picture this: a dish so creamy, so dreamy, it’ll have you questioning whether it’s actually vegan. That’s right, we’re diving fork-first into a decadent stack of scalloped sweet potatoes, bathed in luxurious coconut milk and baked to perfection.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp nutritional yeast
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish with olive oil.
2. In a medium bowl, whisk together the coconut milk, nutritional yeast, thyme, garlic powder, smoked paprika, sea salt, and black pepper until fully combined.
3. Arrange a layer of sweet potato slices in the prepared baking dish, slightly overlapping. Pour a portion of the coconut milk mixture over the layer, ensuring it’s evenly coated.
4. Repeat the layering process until all sweet potato slices and coconut milk mixture are used, finishing with a layer of the mixture on top.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the sweet potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

When you take that first bite, you’ll be greeted with a symphony of textures—creamy, tender sweet potatoes with a slightly crispy top. The coconut milk adds a rich, velvety sauce that’s subtly sweet and perfectly spiced. Try serving it alongside a crisp green salad for a contrast in textures, or as a show-stopping side at your next dinner party.

Gluten-Free Scalloped Sweet Potatoes

Let’s face it, your gluten-free friends deserve more than just a sad side salad at dinner parties. Enter these scalloped sweet potatoes – a dish so decadent, nobody will believe it’s gluten-free (until they inhale the entire pan).

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with clarified butter.
2. In a medium saucepan, combine heavy cream, whole milk, minced garlic, thyme, nutmeg, salt, and pepper. Heat over medium until just simmering, then remove from heat.
3. Layer half of the sweet potato slices in the prepared baking dish, slightly overlapping. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère and Parmesan.
4. Repeat the layering with the remaining sweet potatoes, cream mixture, and cheeses.
5. Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

Mmm, the result? A creamy, cheesy masterpiece with layers of sweet potato that melt in your mouth. Serve it as the star of your next brunch or alongside a juicy roast for a dinner that’ll have everyone asking for seconds.

Scalloped Sweet Potatoes with Gruyere Cheese

Kickstart your culinary adventure with this decadent twist on a classic side dish that’s bound to steal the spotlight at any dinner table. Imagine layers of thinly sliced sweet potatoes, bathed in a creamy, cheesy embrace, then baked to golden perfection—it’s like a hug for your taste buds.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 1 1/2 cups heavy cream
• 1 cup Gruyere cheese, freshly grated
• 2 cloves garlic, minced
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with unsalted butter.
2. In a medium saucepan over medium heat, combine the heavy cream, minced garlic, nutmeg, sea salt, and black pepper. Heat until the mixture is warm but not boiling, about 3 minutes, stirring occasionally.
3. Layer half of the sweet potato slices in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyere cheese.
4. Repeat the layers with the remaining sweet potatoes, cream mixture, and Gruyere cheese.
5. Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is bubbly and golden brown.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

Get ready to dive into a dish where the sweet potatoes are tender yet hold their shape, swimming in a rich, nutty Gruyere sauce that’s nothing short of luxurious. Serve it alongside a crisp green salad or as the star of your vegetarian feast for a meal that’s as visually stunning as it is delicious.

Spicy Scalloped Sweet Potatoes with Jalapenos

Craving a dish that’s a fiery twist on a classic comfort food? Look no further than these Spicy Scalloped Sweet Potatoes with Jalapenos, where every bite packs a punch and a whole lot of love.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 jalapenos, seeded and finely diced
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 2 tbsp unsalted butter, clarified
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1 clove garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, combine heavy cream, whole milk, minced garlic, kosher salt, black pepper, and cayenne pepper. Heat until just simmering, then remove from heat.
3. Layer half of the sweet potato slices in the prepared baking dish, overlapping slightly. Sprinkle half of the diced jalapenos and half of each cheese over the potatoes.
4. Repeat the layering with the remaining sweet potatoes, jalapenos, and cheeses.
5. Pour the warm cream mixture evenly over the layered potatoes, ensuring it seeps between the layers.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
7. Let the dish rest for 10 minutes before serving to allow the layers to set.

Now, these aren’t just any scalloped potatoes. The sweet potatoes offer a velvety texture that contrasts beautifully with the sharp bite of jalapenos and the creamy, cheesy goodness. Serve them up as a bold side dish that’ll steal the spotlight at any dinner table.

Scalloped Sweet Potatoes and Apples

Craving a dish that dances on the palate with a symphony of sweet and savory? Look no further than this scalloped sweet potatoes and apples recipe, where every bite is a cozy hug with a crispy, cheesy top hat.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• 2 medium apples, peeled, cored, and thinly sliced (1/8 inch thick)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tbsp clarified butter
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, combine heavy cream, whole milk, thyme, nutmeg, salt, and pepper. Heat until just simmering, then remove from heat.
3. Layer half of the sweet potato slices in the prepared baking dish, followed by half of the apple slices. Pour half of the cream mixture over the layers.
4. Repeat the layering with the remaining sweet potatoes, apples, and cream mixture.
5. Sprinkle the top evenly with Gruyère and Parmesan cheeses.
6. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Let the dish rest for 10 minutes before serving to allow the layers to set.

Velvety sweet potatoes and crisp apples meld together under a blanket of creamy, cheesy goodness in this dish. Serve it as a standout side at your next dinner party or enjoy it as a decadent main with a simple green salad for contrast.

Maple Glazed Scalloped Sweet Potatoes

Dive into a dish that’s as fun to make as it is to devour, where sweet meets savory in a symphony of flavors that’ll have your taste buds dancing the cha-cha. Perfect for those who think sweet potatoes are just for Thanksgiving, this recipe is a game-changer that’ll have you questioning all your life choices up until now.

Ingredients

• 2 lbs organic sweet potatoes, thinly sliced to 1/8″ thickness
• 1/2 cup pure maple syrup, Grade A
• 1/4 cup clarified butter
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp cayenne pepper
• 1 cup heavy cream, pasture-raised
• 1/2 cup Gruyère cheese, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13″ baking dish with clarified butter.
2. In a large bowl, whisk together the maple syrup, clarified butter, sea salt, nutmeg, and cayenne pepper until fully combined.
3. Add the thinly sliced sweet potatoes to the bowl, tossing gently to ensure each slice is evenly coated with the maple mixture.
4. Arrange the sweet potato slices in the prepared baking dish, overlapping slightly, and pour any remaining maple mixture over the top.
5. Slowly drizzle the heavy cream over the arranged sweet potatoes, ensuring even distribution.
6. Sprinkle the freshly grated Gruyère cheese evenly over the top.
7. Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
8. Let the dish rest for 10 minutes before serving to allow the layers to set.

Just when you thought sweet potatoes couldn’t get any better, this dish comes along with its creamy, cheesy, slightly spicy, and sweet profile that’s downright addictive. Serve it as a show-stopping side or go rogue and top it with a fried egg for breakfast—because rules were made to be broken.

Scalloped Sweet Potatoes with Caramelized Onions

Ready to elevate your side dish game with something that’s a hug in a casserole dish? These scalloped sweet potatoes layered with caramelized onions are here to turn your dinner into a standing ovation moment.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and add the sliced onions. Cook, stirring occasionally, for 25-30 minutes until deeply caramelized. Tip: A pinch of salt helps draw out moisture for better caramelization.
3. Layer half of the sweet potato slices in the prepared baking dish, followed by all the caramelized onions, then the remaining sweet potatoes.
4. In a medium saucepan, combine heavy cream, whole milk, thyme, and nutmeg. Heat over medium until just simmering, then remove from heat.
5. Pour the cream mixture over the sweet potatoes and onions, ensuring even coverage.
6. Sprinkle the top evenly with Gruyère and Parmesan cheeses. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Bake uncovered for 45-50 minutes, or until the sweet potatoes are tender and the top is golden brown. Tip: Let it rest for 10 minutes before serving to allow the layers to set.

Velvety sweet potatoes meet the deep, savory sweetness of caramelized onions in this dish, all brought together with a creamy, cheesy embrace. Serve it as the star of your vegetarian feast or alongside your favorite roast for a comforting, flavor-packed side.

Herbed Scalloped Sweet Potatoes with Rosemary and Thyme

Who knew that sweet potatoes could dress to impress? These herbed scalloped sweet potatoes are here to steal the show at your dinner table, decked out in rosemary and thyme like they’re headed to a gourmet gala.

Ingredients

• 2 lbs sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 1 1/2 cups heavy cream
• 2 tbsp clarified butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan over medium heat, warm the heavy cream, rosemary, thyme, sea salt, and black pepper until it just begins to simmer, about 3 minutes. Remove from heat.
3. Layer half of the sweet potato slices in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, ensuring even coverage.
4. Repeat with the remaining sweet potatoes and cream mixture, then sprinkle the top evenly with grated Parmesan cheese.
5. Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking. Tip: Use a mandoline for uniformly thin slices to ensure even cooking. Tip: Letting the dish rest before serving makes it easier to slice and serve.

These herbed scalloped sweet potatoes emerge from the oven with a creamy interior and a golden, cheesy crust that’s downright irresistible. Try serving them alongside a juicy roast or as the star of your vegetarian spread for a dish that’s as versatile as it is delicious.

Scalloped Sweet Potatoes with Bacon and Cheddar

Ready to elevate your side dish game to legendary status? This scalloped sweet potatoes with bacon and cheddar is a decadent twist on a classic, combining the natural sweetness of sweet potatoes with the smoky crunch of bacon and the sharp tang of cheddar. It’s the kind of dish that’ll have your guests whispering sweet nothings to their plates.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• 4 oz thick-cut bacon, diced
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 2 tbsp unsalted butter, clarified
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp cayenne pepper
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 9×13 inch baking dish with clarified butter.
2. In a skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. Layer half of the sweet potato slices in the prepared baking dish, overlapping slightly. Sprinkle with half of the bacon, thyme, nutmeg, cayenne, and half of the cheddar cheese.
4. Repeat the layering with the remaining sweet potatoes, bacon, thyme, nutmeg, and cayenne.
5. Pour the heavy cream evenly over the top layer, then sprinkle with the remaining cheddar cheese.
6. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
7. Let the dish rest for 10 minutes before serving to allow the layers to set.

Absolutely irresistible, this dish boasts a creamy interior with a crispy, cheesy top layer. Serve it alongside a crisp green salad to cut through the richness, or go all out and top with a fried egg for breakfast the next day.

Scalloped Sweet Potatoes with Pecan Topping

Now, let’s dive into a dish that’s as fun to make as it is to devour, combining the sweet, earthy vibes of sweet potatoes with the crunchy, nutty goodness of pecans. It’s a side dish that steals the show, every time.

Ingredients

• 2 lbs sweet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup pecans, roughly chopped
• 2 tbsp unsalted butter, melted
• 1 tbsp light brown sugar

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the heavy cream, whole milk, minced garlic, thyme leaves, nutmeg, salt, and pepper until well combined.
3. Layer the sliced sweet potatoes in the prepared baking dish, then pour the cream mixture over them, ensuring all slices are evenly coated.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. While the sweet potatoes bake, mix the chopped pecans, melted butter, and brown sugar in a small bowl until the pecans are evenly coated.
6. Remove the foil from the baking dish and sprinkle the pecan mixture evenly over the top of the sweet potatoes.
7. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the topping is golden brown and crispy.
8. Let the dish stand for 5 minutes before serving to allow the layers to set.

Absolutely irresistible, this dish offers a creamy interior with a crispy, nutty topping that’s a textural dream. Serve it alongside your favorite roast for a holiday meal that’ll have everyone asking for seconds.

Scalloped Sweet Potatoes with a Crunchy Cornflake Crust

Today’s the day we take sweet potatoes from humble sidekick to the star of the show, with a twist that’ll have your taste buds doing a happy dance. Imagine layers of creamy, dreamy sweet potatoes topped with a cornflake crust so crunchy, it’s like the potato version of a surprise party in your mouth.

Ingredients

• 2 lbs sweet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups cornflakes, lightly crushed
• 2 tbsp unsalted butter, melted
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the heavy cream, whole milk, minced garlic, thyme leaves, nutmeg, salt, and black pepper.
3. Layer the sliced sweet potatoes in the prepared baking dish, then pour the cream mixture over them, ensuring all slices are coated.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. In a separate bowl, mix the crushed cornflakes, melted butter, and Parmesan cheese until well combined.
6. Remove the foil from the baking dish and sprinkle the cornflake mixture evenly over the top of the sweet potatoes.
7. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the topping is golden brown and crispy.
8. Let the dish stand for 5 minutes before serving to allow the layers to set.

Kick back and bask in the glory of this dish, where the velvety sweet potatoes meet their match with a cornflake crust that’s all kinds of crunchy. Serve it up as the centerpiece of your dinner table, or pair it with a crisp green salad for a meal that’s as balanced as it is bold.

Scalloped Sweet Potatoes with a Hint of Orange

Howdy, fellow food enthusiasts! If you’re on the hunt for a dish that’s as vibrant as your personality and twice as comforting, you’ve just hit the jackpot. This scalloped sweet potatoes recipe, with its cheeky hint of orange, is here to jazz up your dinner table and possibly your life.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• 1 cup heavy cream
• 1/2 cup freshly squeezed orange juice
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1/2 cup grated Gruyère cheese
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with clarified butter.
2. In a medium saucepan, combine heavy cream, orange juice, sea salt, black pepper, and ground nutmeg. Heat over medium heat until the mixture is warm but not boiling, about 3 minutes.
3. Layer half of the sweet potato slices in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère cheese and thyme leaves.
4. Repeat the layering process with the remaining sweet potatoes, cream mixture, cheese, and thyme.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

Zesty and rich, this dish offers a delightful contrast between the creamy sweet potatoes and the sharp, nutty Gruyère. Serve it as a show-stopping side at your next gathering, or enjoy it as a decadent main with a crisp green salad for a lighter meal.

Scalloped Sweet Potatoes with Garlic and Parmesan

Get ready to elevate your side dish game with a creation that’s as indulgent as it is Instagram-worthy. This dish combines the earthy sweetness of sweet potatoes with the bold flavors of garlic and Parmesan, baked to perfection for a comforting yet sophisticated bite.

Ingredients

• 2 lbs sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with melted butter.
2. In a large bowl, combine the thinly sliced sweet potatoes, minced garlic, heavy cream, half of the Parmesan cheese, melted butter, kosher salt, black pepper, and nutmeg. Toss gently to ensure all slices are evenly coated.
3. Arrange the sweet potato slices in the prepared baking dish in an even layer, slightly overlapping for a scalloped effect.
4. Pour any remaining cream mixture over the top and sprinkle with the remaining Parmesan cheese.
5. Cover the dish with aluminum foil and bake for 40 minutes, then remove the foil and bake for an additional 20 minutes or until the top is golden brown and the sweet potatoes are tender when pierced with a fork.
6. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Out of the oven, this dish boasts a creamy interior with a crispy, cheesy top layer that’s utterly irresistible. Serve it alongside a roasted chicken or as a standout side at your next dinner party to steal the spotlight.

Scalloped Sweet Potatoes with a Crispy Panko Topping

Oh, the things we do for love—especially when it involves sweet potatoes and a crispy panko topping that’ll make your taste buds do a happy dance. This dish is the perfect blend of creamy, dreamy, and a little bit crunchy, proving that opposites do attract, at least in the kitchen.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the sweet potato slices, heavy cream, minced garlic, thyme leaves, and nutmeg. Season with salt and pepper, then toss gently to coat.
3. Transfer the mixture to the prepared baking dish, arranging the slices in an even layer. Tip: Overlapping the slices slightly ensures a creamy texture throughout.
4. Cover the dish with aluminum foil and bake for 30 minutes, or until the sweet potatoes are just tender.
5. Meanwhile, in a small bowl, mix the panko breadcrumbs, Parmesan cheese, and melted butter until well combined.
6. Remove the foil from the baking dish and sprinkle the panko mixture evenly over the top. Tip: For extra crispiness, press the topping lightly into the sweet potatoes.
7. Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the topping is golden brown and crispy.
8. Let the dish stand for 5 minutes before serving. Tip: This resting time allows the cream to thicken slightly, making it easier to serve.

Bold in flavor and texture, this dish offers a delightful contrast between the velvety sweet potatoes and the crunchy panko topping. Serve it as a show-stopping side at your next dinner party, or enjoy it as a decadent weeknight treat—no judgment here.

Scalloped Sweet Potatoes with Smoked Paprika

Every now and then, a dish comes along that’s so irresistibly creamy and smoky, it’s like a hug for your taste buds. That’s exactly what you’ll get with these scalloped sweet potatoes, spiced up with a dash of smoked paprika for that extra oomph.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter, for greasing
• 1/2 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish with unsalted butter.
2. In a medium saucepan over low heat, combine heavy cream, whole milk, minced garlic, smoked paprika, sea salt, and black pepper. Warm the mixture for 5 minutes, stirring occasionally, until it’s just beginning to steam. Tip: Avoid boiling to prevent curdling.
3. Layer half of the sweet potato slices in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, ensuring even coverage.
4. Repeat with the remaining sweet potatoes and cream mixture. Sprinkle the top evenly with grated Gruyère cheese. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
5. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown. Tip: Test doneness by inserting a knife into the center; it should slide in easily.

Delightfully creamy with a smoky kick, these scalloped sweet potatoes are a showstopper. Serve them alongside a crisp green salad or as a decadent side to your favorite roast for a meal that’s anything but ordinary.

Scalloped Sweet Potatoes with a Touch of Honey

Get ready to elevate your side dish game with a twist that’ll have your taste buds dancing—scalloped sweet potatoes drizzled with a golden kiss of honey. It’s the perfect blend of sweet and savory that’ll steal the spotlight at any dinner table.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1/2 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with butter.
2. In a medium bowl, whisk together the heavy cream, whole milk, melted butter, honey, sea salt, black pepper, and ground nutmeg until fully combined.
3. Arrange a layer of sweet potato slices in the prepared baking dish, slightly overlapping them. Pour a portion of the cream mixture over the layer, then sprinkle with a bit of Gruyère cheese. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.
4. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the sweet potatoes are tender when pierced with a fork.
5. Let the dish rest for 5 minutes before serving to allow the layers to set.

Unbelievably creamy with a hint of sweetness, these scalloped sweet potatoes are a revelation. Serve them alongside a roasted chicken or as a decadent vegetarian main for a dish that’s as versatile as it is delicious.

Scalloped Sweet Potatoes with Goat Cheese and Walnuts

Gather ’round, food lovers, because we’re about to dive into a dish that’s as fun to make as it is to devour. Imagine layers of sweet potatoes, creamy goat cheese, and crunchy walnuts coming together in a symphony of flavors that’ll have your taste buds dancing.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced to 1/8-inch thickness
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, toasted and roughly chopped
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F and grease a baking dish with clarified butter.
2. Arrange a layer of sweet potato slices in the dish, slightly overlapping. Sprinkle with a portion of goat cheese, walnuts, thyme, nutmeg, salt, and pepper.
3. Repeat the layering process until all ingredients are used, finishing with a layer of sweet potatoes on top.
4. Pour heavy cream evenly over the top layer, allowing it to seep down between the layers.
5. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the sweet potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving to allow the layers to set.

Velvety sweet potatoes meld with tangy goat cheese and the earthy crunch of walnuts in every bite. Serve this dish as a standout side at your next dinner party or enjoy it as a luxurious solo meal with a crisp green salad on the side.

Conclusion

Magnificent doesn’t even begin to cover it! This roundup of 18 scalloped sweet potato recipes offers something for every taste and occasion, proving just how versatile and delightful this dish can be. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos