Scalloped sweet potatoes are a comforting Southern side dish, perfect for dinners or holiday gatherings. Peeled fresh sweet potatoes, thinly sliced with a mandolin, are layered with heavy cream and lots of herbs and spices, then oven-baked for 1 hour until tender and flavorful. Recipe yield 8.
Heather's Thoughts on Scalloped Potatoes
As a well-taught Southern cook, sweet potatoes are a staple in all of our kitchens. I grew up on my mom's recipes she taught me like soft sweet potato biscuits and sweet potato casserole topped with marshmallows.
On special occasions growing up, she would make scallop potatoes and I was obsessed with them! Our whole family was. They would be gone in no time and we would be fat and happy after dinner.
I am taking the same great recipe my mom used but swapping our sweet potatoes instead. It's a fun twist on a classic Southern side dish - and you're going to love it!
It's easy too - the "hardest" part is peeling and slicing the potatoes. You will whisk together heavy cream with some herbs and spices that really bring out the flavor. Then using a mandolin, you will thinly slice peeled fresh sweet potatoes and layer them in a greased 9x9 casserole dish with the cream mixture. Cover with foil and oven bake for 30 minutes covered and 30 minutes uncovered until hot, bubbly, and fork tender.
The aroma will fill up your kitchen and all will love this...let me show you how to make it!
Welcome to My Kitchen, Let's Cook!
Step 1: Before starting, preheat your oven to 375 degrees and spray your casserole dish with non-stick cooking spray.
To use a mandolin or not - that is the question 😉 Ok, here is the deal. I have done both. While I was recipe testing I didn't have one because ours broke. So I sliced the potatoes as thinly as I could with a knife. And while it worked, it took longer and the slices were thicker and uneven - even trying my hardest 😉 Using a mandolin will make the prep go WAY faster and get a more uniform slice. I also like to slice these really thin. You don't need a big expensive one either - this one* from Amazon will do just fine!
If you have any leftovers, just wrap the casserole dish in plastic wrap and store it in the fridge for 2-3 days. Just scoop it out on a plate, pop it in the microwave for 30-60 seconds, and enjoy!
Recipe
Oven Baked Scalloped Sweet Potatoes with Heavy Cream
- Total Time: 1 hour 20 minutes
- Yield: 8-10
Description
Scalloped sweet potatoes are a comforting Southern side dish, perfect for dinners or holiday gatherings. Peeled fresh sweet potatoes, thinly sliced with a mandolin, are layered with heavy cream and lots of herbs and spices, then oven-baked for 1 hour until tender and flavorful.
Ingredients
- 2.5 pounds sweet potatoes, peeled and thinly sliced - 4 large
- 2 ½ cups heavy cream (or 2 cups)
- 3 garlic cloves, crushed
- 1 teaspoon salt
- ½ teaspoons pepper
- ½ teaspoon thyme
- ¼ teaspoon sage
- ¼ teaspoon white pepper
- ⅛ teaspoon nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with cooking spray or butter.
- Peel the sweet potatoes and thinly slice them using a mandolin.
- In a mixing bowl, combine the heavy cream, salt, pepper, nutmeg, thyme, sage, white pepper, and crushed garlic cloves. Mix well.
- Arrange a layer of sliced sweet potatoes in the greased baking dish.
- Pour some of the cream mixture over the sweet potatoes, ensuring they are well-coated.
- Continue layering sweet potatoes and cream until all the ingredients are used - finish with the last of the cream on top.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 30 minutes or until the sweet potatoes are tender and the top is bubbly and golden brown.
- Once done, remove from the oven and let it cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minuutes
- Category: Side Dish
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 253
- Sugar: 7 g
- Sodium: 524.4 mg
- Fat: 13.6 g
- Carbohydrates: 30.3 g
- Fiber: 4.4 g
- Protein: 3.4 g
- Cholesterol: 42.4 mg
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