Scalloped Sweet Potatoes

Sweet potatoes deserve many shining moments, and also to be scalloped.

sweet potato, thanksgiving side dish, vegetarian side
Serving Size: Serves 6 to 8

Scalloped Sweet Potatoes

My latest sweet potato phase was (as they often are) kicked of by a perfect sweet potato dish. Actually, it wasn’t a dish, it was just a pristine roasted small sweet potato. And it was interestingly served to me at breakfast, alongside some quinoa dish, and a cheerful little poached egg.

It was perfect—brilliant deep orange in color, skin just the right amount of chewy, and that amazing earthy sweet flavor. A tiny pinch of salt was all it needed. Ok, a pat of butter could also have been been swell, but really it was kind of delightful in its purity.

Scalloped Sweet Potatoes

It’s moments like this when my brain then starts rolling the sweet potato tape: “OH YES SWEET POTATOES I LOVE SWEET POTATOES WHEN IS THE LAST TIME I MADE A SWEET POTATO WHY DON’T I MAKE SWEET POTATOES MORE OFTEN IT’S CRAZY NOT TO BE EATING SWEET POTATOES ALL OF THE TIME I’M GOING TO MAKE SWEET POTATOES RIGHT NOW” As you can see the sweet potato tape has no punctuation, not a whole lot of nuance, and it’s kind of repetitive. But that’s the sweet potato narrative.

So I bought me some sweet potatoes, and having just made a really delicious scalloped potatoes side dish (I would tell you what the scalloped potatoes tape sounds like, but truly it’s very similar to the above and if you substitute the words “scalloped potatoes” for “sweet potatoes” above you will have a good enough sense of what this tape includes.

Scalloped Sweet Potatoes

There is an ongoing debate about whether scalloped potatoes should or should not have cheese by definition, and I will hedge my bets by says that I did not include cheese when I made them, but that if you wanted to throw a few handfuls of cheese on top these might get even better, though technically they might then be a gratin. I also think that keeping them cheese-free and simple means that they are slightly cleaner, though by no means austere, and a great pairing for lots of dishes.

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.

Scalloped Sweet Potatoes

Serve these with:

 

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

Sweet potatoes deserve many shining moments, and also to be scalloped.
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 362.71kcal
Author: Katie Workman

Ingredients

  • 2 tablespoons (1/4 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 1/2 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 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.
  • 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.

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
Tried this recipe?Mention @katieworkman100 or tag #dinnersolved!
Scalloped Sweet Potatoes: These creamy sweet potatoes should show up on your table at least once a holiday season, and several other times throughout the year.  Pretty and colorful, and just plain delicious. #sidedish #vegetarian #gf

Tags: , ,


Welcome Newsletter

Dinnertime inspiration awaits.

Sign up to receive The Mom 100 recipe newsletter.

6 thoughts on “Scalloped Sweet Potatoes”

  1. Susan Jimenez says:

    5 stars
    Where’s the cheese come in? Is it before you bake or after baked!

    1. it’s in there now – sorry!!

  2. Jens says:

    4 stars
    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!

    1. that sounds like a brilliant idea!

  3. Jan says:

    Did I miss where to add the guyere cheese?

    1. apologies, it’s there now!

Leave a Reply

Your email address will not be published. Required fields are marked *