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
Scale
- 2.5 pounds sweet potatoes, peeled and thinly sliced - 4 large
- 2 1/2 cups heavy cream (or 2 cups)
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 teaspoons pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon sage
- 1/4 teaspoon white pepper
- 1/8 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
