These easy scalloped sweet potatoes are such a quick and easy side dish. Tender sweet potatoes in a creamy herb sauce topped with parmesan cheese! Simply slice the sweet potatoes thinly, layer in a baking dish, cover with the creamy herb sauce and bake until tender. Top with cheese and broil until golden brown. This one pan side would be perfect side dish for the holiday table or special occasions! A perfect recipe for thanksgiving day, Christmas dinner, or an addition to weeknight family dinner.
Tender layers of sweet potatoes cover in a creamy sauce topped with fresh herbs!
Butter, oil, garlic, shallots, thyme, cream, and parmesan make the perfect sauce!
Tools I used for this recipe:
- 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.
- Stainless Steel Sauce Pan – the perfect size pan for warming up the cream mixture!
- Rectangular Baking Dish – the perfect size dish for these scalloped sweet potatoes!
- Tender layered sweet potatoes
- Easy recipe
- Creamiest garlic sauce
- Huge hit with crowds
- Great savory side dish
- Loads of fresh herbs
- Quick to make
- Great way to incorporate sweet potatoes
Scalloped sweet potatoes are the prefect side dish!
If you like these sweet potato gratin, you’ll love…
Grocery List for the sweet potato side dish:
- Sweet potatoes (try to find uniform potatoes, this can help with even baking)
- Butter (can substitute vegan butter)
- Olive oil
- Garlic (the more the better!)
- Heavy cream or milk (cashew cream could be substituted if needed to make this dish vegan)
- Thyme or oregano
- Salt & black pepper
- Parmesan (or different types of cheeses like substitute gruyere cheese, Colby jack or Monterey jack, or cheddar cheese, you could also substitute a vegan cheese).
Thinly slice sweet potatoes using a sharp knife and layer in a greased baking dish
Instructions for the scalloped sweet potato recipe:
Preheat oven to 400 degrees F, grease a rectangular baking dish. Slice sweet potatoes and transfer to a large bowl. Evenly layer the potato slices in the greased baking dish (shown above).
In a small saucepan combine the butter, oil, garlic, shallot, fresh thyme, salt, and pepper. Heat over medium-low heat until fragrant, 3-4 minutes. Remove from heat and stir in the heavy cream. Pour the mixture over the layered sweet potatoes. Top with half of the parmesan cheese.
Bake for 50-60 minutes or until the sweet potatoes are fork tender. Once tender remove from the oven and top with the remaining parmesan cheese. Broil on high for 1-2 minutes until golden brown, watch carefully so nothing burns.
Garnish with more fresh thyme or other fresh herbs and enjoy!
*Cover with aluminum foil is desired while baking to help keep the potatoes extra tender.
*Sweet potatoes can be easily sliced with a mandolin slicer or using a food processor if you have a slicing attachment.
*Top potatoes with a little brown sugar before baking for some sweetness.
*These scalloped potatoes heat up well as leftovers but are definitely much better eaten immediately!
Scalloped Sweet Potatoes
- Rectangular baking dish
- 4-5 Large sweet potatoes, peeled and sliced thin
- 2-3 Cloves of garlic, minced
- 1 Medium shallot, finely diced
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- Fresh thyme, to taste
- 1/2 cup Heavy cream or milk
- 1 cup Freshly grated parmesan cheese
- Salt and pepper, to taste
- Preheat oven to 400 degrees F, grease a baking dish and set aside. Evenly layer the sliced sweet potatoes in the dish (shown above).
- In a small saucepan heat the butter and oil 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. Pour the mixture over the layered sweet potatoes. Top with half of the parmesan cheese.
- Bake for 50-60 minutes or until the sweet potatoes are tender. Once tender remove from the oven and top with the remaining parmesan cheese. Broil on high for 1-2 minutes until golden brown, watch carefully so nothing burns.
- Garnish with more fresh thyme and enjoy!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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