These easy scalloped sweet potatoes are a quick and easy side dish made with tender sweet potatoes, a creamy garlic-herb sauce, and parmesan cheese! Unlike traditional sweet potato casserole, this version is rich and savory, not sweet. A perfect side recipe for thanksgiving day, Christmas dinner, or an addition to weeknight family dinner!
A Quick Look At The Recipe
Recipe: Scalloped Sweet Potatoes
Ready In: 1 hour + 10 minutes (mostly baking time!)
Serves: 8 servings
Staple Ingredients: sweet potatoes, cream, parmesan, butter, garlic, shallot.
What Makes It Special: these sweet potatoes will provide a unique side dish at any table or gathering! They are different then traditional au gratin or scalloped potatoes and a more savory option to tradition sweet potato casserole. These have been a hit for years, I think it’s due to the creamy garlic parmesan sauce, yum!
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5 Star Recipe Reviews
- I made this as a side for Christmas dinner at my sister’s and LOVED it! I’m not a huge Parmesan fan so instead I used a delicious 7 year old white cheddar – YUM – highly recommend! Thanks for the recipe, we will be making again. – Michelle
- It was delicious! Everyone enjoyed it. – Emily
- I tried this recipe and added jalapeños to it. Absolutely delicious! I also substituted shallots for green onion. Very hearty and delicious! – Shay
- This recipe was super tasty and I would def make it again. Loved it! – Laura
- This was the first time I’ve had sweet potatoes done savoury, and wow, what a great recipe, with perfect seasoning. I’ve made this several times and will continue. thank you! – Anonymous
I make these for Thanksgiving dinner every year and several times throughout the year! I am a big sweet potato fan, but these are just something special, and with hundreds of ratings and reviews others seem to agree. If you like this sweet potato dish, you’ll love these Fluffy Baked Potatoes, Potatoes Au Gratin, or twice baked sweet potatoes! Check out all of my Side Dish Recipes for more recipe inspiration!
Perfect Pairing: Everyday Blend
This recipe pairs perfectly with my Everyday Blend. It’s balanced with garlic, onion, and warm herbs that bring out the best in simple ingredients. Use it on chicken, veggies, or even eggs to take your everyday cooking up a notch.
Key Ingredients
- Sweet potatoes: try to find uniform sweet potatoes so they bake up evenly and are easier to slice! Long and thin potatoes work best.
- Butter: salted or unsalted butter will work, if using salted butter you may not need to add as much kosher salt to season. I don’t recommend using margarine as it can be to watery.
- Garlic: fresh garlic works best in this recipe, or use jarred minced garlic. Add as much garlic as you’d like!
- Shallot: I like a shallot for a more mild taste but any kind of onion will work, use yellow onion, red onion, or white onion.
- Heavy cream: I like the richness of the heavy whipping cream. Or use half and half, whole milk, or 2%milk.
- Herbs: I like a mix of fresh thyme and oregano, any fresh herbs will work! Dried herbs can be used if needed.
- Cheese: I highly recommend a fresh grated parmesan cheese, it’s not overly heavy but adds a nice flavor. Gruyere cheese, Colby jack, Monterey jack, or cheddar cheese could be a substitute, you could also substitute a vegan cheese.
How to Make The Sweet Potatoes
Let’s talk a little about how to make the recipe (The printable instructions are in the recipe card below.)
Quick Overview:
- Prep garlic, shallot, herbs, and sweet potato.
- Sauté garlic and shallots in butter with herbs and seasoning. Mix in heavy cream and cheese.
- Toss sliced potatoes with the cream mixture.
- Arrange in a baking dish.
- Broil and enjoy!
1: Preheat oven to 400 degrees F, lightly grease a baking dish and set aside. Add sliced sweet potatoes to a large mixing bowl.
2. In a small saucepan heat the butter over medium-high heat. Once warm add in the garlic and shallot, sauté for 2-3 minutes until fragrant. Add in the fresh thyme, salt, and pepper. Remove from heat and stir in the heavy cream and parmesan cheese, stir until parmesan is melted.
3. Pour the cream mixture over the sweet potatoes, toss well to combine. Arrange potato slices upright in the prepared baking dish, top with any remaining cream sauce.
4. Bake for 50-60 minutes or until the sweet potatoes are fork tender. Serve immediately garnished with extra fresh thyme.
Video How-To
Rachel’s Chef Tips
- Peel your potatoes for an smooth and creamy consistency, skin can be left on if desired.
- Use a mandolin for evenly sliced potatoes that bake at the same time. Slicing sweet potatoes by hand makes it hard to get the same thickness.
- Use fresh grated parmesan for best results, store-bought cheese includes an anti-caking ingredients which may change the texture of the sauce.
- Bake until fork tender for best results, check doneness of potatoes with a fork before serving.
- Assemble early: if you want to assemble these ahead of time, do so and cover until ready to serve then bake and serve warm. They can be arranged 1-2 days in advance to lighten your holiday load!
Easy Scalloped Sweet Potatoes
Equipment
- 8" Baking dish, round or rectangular
Ingredients
- 2-3 medium Sweet potatoes, peeled and thinly sliced
- 4 tbsp Unsalted butter
- 2-3 Cloves of garlic, minced
- 1 medium Shallot , finely diced
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 2-3 sprigs Fresh thyme
- 1 1/2 cups Heavy cream
- 1 cup Shredded parmesan cheese
Instructions
- Preheat oven to 400 degrees F, lightly grease a baking dish and set aside. Add sliced sweet potatoes to a large mixing bowl.2-3 medium Sweet potatoes
- In a small saucepan heat the butter over medium-high heat. Once warm add in the garlic and shallot, sauté for 2-3 minutes until fragrant. Add in the fresh thyme, salt, and pepper. Remove from heat and stir in the heavy cream and parmesan cheese, stir until parmesan is melted.4 tbsp Unsalted butter, 2-3 Cloves of garlic, 1 medium Shallot , 1 tsp Kosher salt, Fresh cracked black pepper, 2-3 sprigs Fresh thyme, 1 1/2 cups Heavy cream , 1 cup Shredded parmesan cheese
- Pour the cream mixture over the sweet potatoes, toss well to combine. Arrange potato slices upright in the prepared baking dish, top with any remaining cream sauce.
- Bake for 50-60 minutes or until the sweet potatoes are fork tender. Serve immediately garnished with extra fresh thyme.
Notes
Nutrition
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More Holiday-Worthy Side Dishes
These side dishes are effortless and definitely deserve a place on your holiday table! They can be plated or served directly out of the casserole dish.
Recipe FAQs
I do not recommend freezing the scalloped potatoes either uncooked or cooked. These are best enjoyed fresh, freezing will change the texture of the potatoes and could cause the sauce to break.
If sliced thinly and evenly, these will cook from in 50-60 minutes. Adjust timing as needed until desired consistency is reached. The thickness of the potatoes will impact baking time.
No, you do not need to soak these potatoes before baking. When making fries it can be helpful to soak the potatoes prior to baking or frying to pull out some of the starch. But that is not needed when baking these potatoes.
It is recommended to peel the sweet potatoes for these scalloped potatoes so you get a smooth, creamy texture. But you can leave unpeeled if desired.
Yes, you can sprinkle on crumbled bacon, a little brown sugar, maple syrup, or a drizzle of hot honey.
Tools I Recommend
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- Handheld Mandolin – perfect for getting even slices, this mandolin has a rubber handle for good grip and a safety guard. Plus it takes up very little space and you can change the thickness as desired. I highly recommend a mandolin for even sliced potatoes.
- Stainless Steel Sauce Pan – the perfect size pan for warming up the cream mixture! I love my stainless steels pans these have lasted for years.
- Baking Dish – the perfect size dish for these scalloped sweet potatoes! I have a couple casserole dishes on hand in different sizes and shapes for a fun table spread. You never know when you will need more than one pan!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
Made this for an early Christmas celebration with family and it was the hit of the meal!! Thank you!
So happy to hear – thank you for sharing!!
made this for Christmas dinner and it was such a hit my husband has sent it to everyone and talks about it all the time. I’m making it again tonight!
Oh yay, thank you for sharing! Happy to hear they were a hit!
I tried this recipe and added jalapeños to it. Absolutely delicious! I also substituted shallots for green onion. Very hearty and delicious!
Thank you for sharing, so happy to hear they turned out so good!!!
These were tasty. Everyone had seconds!
Happy to hear, thanks for sharing!
I’m just putting in oven…..do you cover with tinfoil? Sauce tastes delicious but I couldn’t get potato sto stand up.
You do not have to cover with tin foil!
This was the first time I’ve had sweet potatoes done savoury, and wow, what a great recipe, with perfect seasoning. I’ve made this several times and will continue. thank you!
Thank you for sharing, so glad you enjoyed them!
Question – it says you can make ahead of time by a day or two. Does that mean combining the potatoes and sauce and keeping in fridge? Will the texture get weird that way? Thinking ahead for Thanksgiving.
Hi Nicole, yes – you can either assemble a day ahead of time, wrap tightly (plastic and foil), and store in the fridge until ready to bake. Or assemble and bake according to the recipe, let cool, cover tightly and reheat when ready to serve. Happy holidays!
Has anyone tried this in a crockpot! Thanks!!
Hi Carrie, I haven’t tried this in the crockpot, but I bet it would work! Layer the sweet potatoes in the base and pour over the cream mixture but don’t stir. I’d probably do low so the bottom and sides didn’t burn. Enjoy!