Creamy Scalloped Sweet Potatoes Recipe Perfect for Holidays

There’s something magical about the moment the oven door opens and the aroma of sweet potatoes mingled with a creamy, garlicky sauce fills the air. That’s what happens every time I make these creamy scalloped sweet potatoes. The first time I tried this recipe, I was hosting Thanksgiving dinner for my family, and let me tell you, the dish didn’t even make it to the table before people started sneaking bites right from the pan! You know you’ve got a winner when you’re trying to shoo away eager hands before the meal even begins.

Honestly, these scalloped sweet potatoes have become a bit of a holiday tradition in my house. They remind me of the cozy, warm gatherings we’ve shared over the years, laughing around the dinner table and telling stories. It’s the kind of dish that feels like a big, warm hug—a perfect addition to any holiday feast or even a comforting weeknight dinner. You’re going to want to make this recipe again and again, especially because it’s dangerously easy and unbelievably delicious.

What’s great about these scalloped sweet potatoes is their versatility. Whether you’re serving them as a side dish for Thanksgiving, Christmas, or just a chilly fall evening, they never fail to impress. They’re rich, creamy, and perfectly balanced between savory and sweet. Trust me, you’ll be bookmarking this one for years to come. Let’s dive into the recipe and get cooking!

Why You’ll Love This Recipe

• Quick & Easy: With just a little prep work and some quality oven time, this dish comes together effortlessly.
• Simple Ingredients: It’s made with pantry staples and a handful of fresh ingredients—no need for a trip to an exotic grocery store!
• Perfect for Holidays: A show-stopping side dish that’s tailor-made for Thanksgiving, Christmas, or any festive occasion.
• Crowd-Pleaser: Whether it’s kids, grandparents, or picky eaters, everyone loves the creamy, sweet, and savory flavors.
• Unbelievably Delicious: The combination of tender sweet potatoes and the rich, garlicky cream sauce is pure comfort food bliss.

This isn’t your average scalloped potato recipe. The addition of sweet potatoes offers a natural sweetness and vibrant color that stands out on any table. Plus, the creamy sauce, infused with garlic and spices, takes it to the next level. It’s the kind of dish that makes you close your eyes and savor every bite. Whether you’re hosting a big gathering or just treating yourself, these creamy scalloped sweet potatoes are guaranteed to steal the show.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Here’s what you’ll need:

• Sweet Potatoes: About 4-5 medium-sized sweet potatoes, peeled and thinly sliced (aim for consistent slices for even cooking).
• Heavy Cream: 2 cups (480 ml) for a rich and creamy sauce.
• Milk: 1 cup (240 ml) to balance the richness of the cream.
• Butter: 2 tablespoons, for added flavor and smoothness.
• Garlic: 3 cloves, minced (fresh is best, but jarred works in a pinch).
• Thyme: 1 teaspoon of dried thyme or 2 teaspoons fresh thyme leaves (adds a subtle earthiness).
• Nutmeg: A pinch, for a warm, aromatic touch.
• Salt: 1 teaspoon or to taste.
• Black Pepper: ½ teaspoon, freshly cracked.
• Cheddar Cheese: 1 cup (125g), shredded (sharp cheddar works beautifully).
• Parmesan Cheese: ½ cup (60g), grated (for a nutty depth).

These ingredients are easy to find and perfect for substitutions if needed. Want to lighten it up? Swap the heavy cream for half-and-half or use almond milk for a dairy-free version. You can also experiment with adding a sprinkle of cinnamon or ginger for a hint of warmth.

Equipment Needed

Here’s what you’ll need to whip up these creamy scalloped sweet potatoes:

• Sharp Knife: To slice the sweet potatoes thinly and evenly.
• Cutting Board: A sturdy surface for safe slicing.
• Mandoline: (Optional) For perfectly thin and uniform slices.
• Large Mixing Bowl: To mix your sauce ingredients.
• Whisk: For blending together the cream, milk, and seasonings.
• Oven-Proof Baking Dish: A 9×13-inch dish works perfectly for this recipe.
• Aluminum Foil: To cover the dish for part of the baking process.

If you don’t have a mandoline, don’t worry! A sharp knife will work just fine. Just take your time slicing the sweet potatoes as evenly as possible for the best results.

Preparation Method

1. Preheat Your Oven: Set your oven to 375°F (190°C) and lightly grease your baking dish with butter or cooking spray.
2. Prep the Sweet Potatoes: Peel and slice the sweet potatoes evenly. Aim for slices about 1/8-inch thick for even cooking.
3. Mix the Sauce: In a large mixing bowl, whisk together the heavy cream, milk, garlic, thyme, nutmeg, salt, and pepper. Make sure everything is well combined.
4. Layer the Sweet Potatoes: Arrange half of the sweet potato slices in your baking dish, overlapping them slightly. Pour half of the cream sauce over the potatoes, spreading it evenly.
5. Add Cheese: Sprinkle half of the cheddar and parmesan cheeses over the first layer of potatoes.
6. Repeat Layers: Add the remaining sweet potato slices, pour over the remaining cream sauce, and top with the rest of the cheeses.
7. Bake Covered: Cover the dish with aluminum foil and bake for 40 minutes.
8. Finish Baking Uncovered: Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
9. Let It Rest: Allow the dish to sit for 5-10 minutes before serving. This helps the sauce thicken slightly.

Pro tip: If the top isn’t as golden as you’d like, switch to broil for the last couple of minutes, but keep a close eye to avoid burning.

Cooking Tips & Techniques

• Slice Evenly: Consistent slices ensure even cooking. If you’re comfortable, a mandoline can save time.
• Don’t Skip the Rest: Letting the dish rest before serving allows the sauce to set and the flavors to meld.
• Watch the Oven: Keep an eye on the cheese topping during the uncovered baking stage to prevent it from burning.
• Season Generously: Sweet potatoes are naturally sweet, so don’t be shy with the salt and spices to balance the flavors.
• Make Ahead: You can prepare the dish up to the baking stage and refrigerate it. Just bake it when ready to serve.

These tips will help you nail the recipe every time—and trust me, you’ll be making this one for years to come!

Variations & Adaptations

• Make It Vegan: Use almond milk or oat milk instead of dairy and swap the cheese for a plant-based alternative.
• Add Some Spice: Sprinkle a bit of cayenne or smoked paprika for a kick of heat.
• Seasonal Twist: Mix in roasted butternut squash or add a layer of sautéed spinach for a nutrient boost.
• Gluten-Free Option: This recipe is already gluten-free, but double-check your cheese and cream for any additives.

One variation I love is adding a layer of caramelized onions between the sweet potato slices. It brings a whole new depth of flavor—sweet, savory, and slightly smoky!

Serving & Storage Suggestions

These creamy scalloped sweet potatoes are best served warm, straight out of the oven, when the cheese is still bubbling and golden. Pair them with roast turkey, glazed ham, or even a simple green salad for a complete meal. They also go wonderfully with a glass of crisp white wine or sparkling cider for that festive touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through, or use the microwave for quicker results. If you want to freeze leftovers, portion them into airtight containers and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until hot.

Nutritional Information & Benefits

Here’s an estimate of the nutrition per serving (based on 6 servings):

• Calories: 350
• Fat: 18g
• Carbohydrates: 40g
• Protein: 8g

Sweet potatoes are packed with vitamins A and C, fiber, and antioxidants, making them a nutritious and delicious choice. They’re naturally gluten-free and lower in glycemic index compared to regular potatoes, which is great for those watching their sugar levels. Plus, the healthy fats from the cream and cheese make this dish extra satisfying.

Conclusion

If you’re looking for a holiday side dish that’s equal parts comforting and impressive, these creamy scalloped sweet potatoes are the answer. They’re easy to make, endlessly customizable, and always a hit with family and friends. Honestly, I love this recipe because it feels like a little bit of indulgence wrapped in wholesome goodness.

Give it a try, and let me know how you make it your own! I’d love to hear your adaptations or see photos of your finished dish. Don’t forget to bookmark this recipe—you’re going to want it for every holiday season (and beyond). Happy cooking!

FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the dish up to the baking stage, cover it tightly, and refrigerate it for up to 24 hours. Bake when ready to serve.

Can I use regular potatoes instead of sweet potatoes?

Absolutely. Yukon Gold or Russet potatoes work well as a substitute, but the flavor profile will be less sweet.

How can I make this dish dairy-free?

Use almond milk, coconut milk, or oat milk as a substitute for the cream and milk, and opt for dairy-free cheese alternatives.

What’s the best way to slice sweet potatoes?

A sharp knife works well, but using a mandoline ensures thin, even slices for perfect cooking results.

Can I freeze the leftovers?

Yes, this dish freezes wonderfully! Store in airtight containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

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