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Scalloped Sweet Potatoes

A creamy and savory side dish made with layers of sweet potatoes, cheese, and rich sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 310
Ingredients Method Notes

Ingredients
  

For the scalloped sweet potatoes
  • 4 medium sweet potatoes, peeled and thinly sliced Ensure uniform slices for even cooking.
  • 1 cup heavy cream Use more or less depending on desired creaminess.
  • 1 cup shredded cheddar cheese Can substitute with your favorite cheese.
  • 1 teaspoon garlic powder Add more for stronger flavor if desired.
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg Optional for added flavor.
  • 1 tablespoon fresh herbs (like rosemary or thyme) Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish with butter or cooking spray.
  2. Arrange half of the sliced sweet potatoes in the bottom of the prepared baking dish, slightly overlapping them.
Making the Creamy Sauce
  1. In a separate bowl, whisk together the heavy cream, garlic powder, onion powder, salt, pepper, and nutmeg (if using). Pour half of this mixture over the sweet potato layer.
  2. Sprinkle half of the shredded cheese over the sweet potatoes and cream. Repeat the layers with the remaining sweet potatoes, cream mixture, and cheese, finishing with cheese on top.
Baking
  1. Cover the baking dish with foil and bake for 30 minutes to allow the sweet potatoes to soften and absorb the flavors.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown on top.
Serving
  1. Let it cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy the comforting goodness!

Notes

For perfecting the dish, ensure sweet potatoes are sliced uniformly. You can prep the dish in advance and refrigerate it before baking. If you have leftovers, store them tightly covered in the refrigerator for up to 3-4 days.