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Layers of tender sweet potatoes, enveloped in a creamy sauce, with the optional addition of grated cheese — seriously festive and seriously delicious. This dish would be so happy to make served with a Roast Chicken or pan of Pork Chops. But it would steal some of the spotlight on a holiday table, served with the Roasted Turkey on Thanksgiving or a Standing Rib Roast on Christmas.

If you like sweet potatoes and you like scalloped potatoes, you may shortly ask yourself why you’ve never made scalloped sweet potatoes before!

Scalloped Sweet Potatoes. in a glass baking dish.

Scalloped Sweet Potatoes: These creamy sweet potatoes are the perfect holiday side dish. Pretty, colorful, and just plain delicious.

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Ingredients

Sweet potatoes, oregano, cheese, and other ingredients on white marble table.
  • Unsalted butter – Adds richness.
  • Red onions and shallots – Offers flavor and a nice balance to the sauce’s richness.
  • Oregano or thyme – Both herbs add freshness to this simple potato dish.
  • Red pepper flakes – These are optional, but a kick of spice is definitely welcome to balance the sweet richness of the dish.
  • Half-and-half – Lightens up the sauce.
  • Heavy cream – The fat in the heavy cream helps prevent the sauce from splitting and the potatoes from becoming watery.
  • Sweet potatoes – Using sweet potatoes instead of regular potatoes makes this dish uniquely flavorful.
  • Shredded cheese – Scalloped potatoes traditionally don’t have cheese, so this is optional.
Scalloped Sweet Potatoes on a gray dish with chicken and asparagus.

How to Make Scalloped Sweet Potatoes

  1. Sauté the aromatics: Sauté the onions and shallots in the butter in a skillet. Stir in the oregano or thyme, salt, pepper, and red pepper flakes if using.
  2. Make the sauce: Add the cream and half-and-half and bring to a simmer, stirring occasionally.
  3. Layer the potatoes with the sauce: Place half of the potatoes in the prepared pan. Carefully pour half of the hot liquid over the potatoes, using a spoon to scoop out some of the onions and shallots as your pour. Fill the pan with the rest of the potatoes and pour over the rest of the liquid and aromatics. Sprinkle over the cheese.
  4. Bake: Cover with foil and bake for 30 minutes.
  5. Finish baking: Remove the foil, and press lightly on the top with a spoon to re-submerge the potatoes. Bake for another 30 minutes until the top is golden brown and a knife inserted into the potatoes goes in with almost no resistance. Serve hot.
Scalloped Sweet Potatoes on a gray dish with chicken and asparagus with the serving dish of potatoes next to it.

FAQs

Is there cheese in scalloped potatoes?

There is an ongoing debate about whether scalloped potatoes should or should not have cheese by definition. With cheese, technically, these might then be a gratin. Keeping them cheese-free and simple makes them a great pairing for lots of dishes.

Are sweet potatoes healthier than regular potatoes?

Sweet potatoes are actually root vegetables, while regular baking potatoes are tubers, so they have different nutrients. According to Verywell Fit, Sweet potatoes are rich in vitamin A and beta-carotene, which has earned them a healthy reputation.

Why are my scalloped potatoes watery?

Using the wrong type of milk or cream can cause the potatoes to become watery. It is important to use something with a high-fat content to prevent separation during baking. I use both heavy cream and half and half in this recipe. Don’t substitute either of these for regular milk.

Scalloped Sweet Potatoes in a glass baking dish.

Tips

  • I used 1 cup cream and 1 cup half-and-half to make these, but you could pick a lane and stick with one or the other.
  • When you pour in the sauce, make sure to scoop out some of the onions and shallots onto the potatoes so that they are evenly distributed in the casserole.

What to Serve With Scalloped Sweet Potatoes

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

Chicken Thighs with Onions and Green Olives

Cornish Hens

A scoop of Scalloped Sweet Potatoes.

More Sweet Potato Recipes

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Scalloped Sweet Potatoes

4.86 from 7 votes
Prep: 25 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 35 minutes
Servings: 8 people
Sweet potatoes deserve many shining moments, and also to be scalloped.

Ingredients 

  • 2 tablespoons (¼ stick) unsalted butter
  • ½ cup minced red onions
  • ½ cup minced shallots
  • 1 teaspoon minced fresh oregano (or thyme leaves)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup half and half
  • 1 cup heavy cream
  • 4 large sweet potatoes (about 2 ½ pounds; peeled and very thinly sliced)
  • 1 cup shredded cheese (such as Gruyere or sharp cheddar; optional)

Instructions 

  • Preheat the oven to 375 F. Spray a 2-quart shallow baking dish or a 9-inch square pan with nonstick cooking spray.
  • Heat the butter in a large deep skillet over medium heat. When the butter is melted, add the onions and shallots and sauté for about 5 minutes until the vegetables are tender. Don’t let the vegetables brown – turn down the heat if necessary, and stir frequently. Stir in the oregano or thyme, salt, pepper, and red pepper flakes if using. Add the cream and half-and-half and bring to a simmer, stirring occasionally.
  • Place half of the potatoes in the prepared pan. Carefully pour half of the hot liquid over the potatoes, using a spoon to scoop out some of the onions and shallots as your pour. Fill the pan with the rest of the potatoes and pour over the rest of the liquid. Sprinkle over the cheese, if using.
  • Cover with foil and bake for 30 minutes, then remove the foil. Press lightly on the top with a spoon to re-submerge the potatoes, and bake for another 30 minutes until the top is golden brown and a knife inserted into the potatoes goes in with almost no resistance.
  • Serve hot.

Notes

  • I used 1 cup cream and 1 cup half-and-half to make these, but you could pick a lane and stick with one or the other.
  • When you pour in the sauce, make sure to scoop out some of the onions and shallots onto the potatoes so that they are evenly distributed in the casserole.
  • The cheese is optional — leave it out if there is cheese in anything you are serving these potatoes alongside.

Nutrition

Calories: 362.71kcal, Carbohydrates: 32.04g, Protein: 8.85g, Fat: 22.77g, Saturated Fat: 13.97g, Cholesterol: 77.63mg, Sodium: 449.77mg, Potassium: 567.29mg, Fiber: 4.56g, Sugar: 6.56g, Vitamin A: 20916.56IU, Vitamin C: 4.59mg, Calcium: 266.73mg, Iron: 0.98mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. These sweet potatoes are simply delicious! Soft and cheesy with lots of savory/naturally sweet flavor. I made as written except for the cheese… it’s not listed in the instructions so I just sprinkled half over the first layer of potatoes and the rest on the top layer. The dish was loved by my family and friends and is a definite keeper. Next time I’m going to try a light sprinkle of crumbled bacon in the middle!

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