Name: Best-Ever Scalloped Sweet Potatoes
Prep time: 15 min
Cook time: PT-485553H9M25S
Total time: PT-485553H9M25S
Cuisine: American
Ingredients: 2–3 large sweet potatoes, peeled and thinly sliced (~1/8 inch); 2 tbsp butter (or olive oil); 2 cloves garlic, minced; 1 cup heavy cream (or half & half); 1/2 cup milk; 1/2 tsp black pepper; 1/2 tsp smoked paprika (optional); 1/4 tsp nutmeg; 1 cup grated Gruyère or sharp cheddar (or a mix); Salt to taste (optional); Fresh thyme or rosemary (optional, for garnish or baking)

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This Best-Ever Scalloped Sweet Potatoes recipe is creamy, cheesy, and irresistibly comforting. Thinly sliced sweet potatoes are baked in a rich, garlicky cream sauce with melted Gruyère or cheddar cheese, seasoned with warm spices and finished with a golden bubbly top. It’s an ideal side dish for holidays, family dinners, or anytime I crave something cozy and flavorful.

Ingredients

2–3 large sweet potatoes, peeled and thinly sliced (~1/8 inch)

2 tbsp butter (or olive oil)

2 cloves garlic, minced

1 cup heavy cream (or half & half)

1/2 cup milk

1/2 tsp black pepper

1/2 tsp smoked paprika (optional but yum)

1/4 tsp nutmeg (just a tiny hint)

1 cup grated Gruyère or sharp cheddar (or a mix!)

Salt to taste (optional, or skip if you don’t use salt)

Fresh thyme or rosemary (optional, for garnish or baked in)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Grease a 9x9" or similar baking dish.

In a saucepan, melt the butter and sauté the minced garlic until fragrant. Add the heavy cream, milk, black pepper, smoked paprika, and nutmeg. Heat gently without boiling to infuse the flavors.

Arrange half of the thinly sliced sweet potatoes in the prepared dish, slightly overlapping them. Pour half of the cream mixture over the potatoes, then sprinkle with half the grated cheese.

Repeat the layering with the remaining sweet potatoes, cream mixture, and cheese.

Cover the dish with foil and bake for 30–35 minutes.

Remove the foil and bake uncovered for an additional 15–20 minutes until the top is golden, bubbly, and the sweet potatoes are tender when pierced with a knife.

Let the scalloped sweet potatoes rest for 10–15 minutes before serving. This resting time helps the sauce thicken and enhances the flavors.

Servings and timing

This recipe serves about 6 people as a side dish. The prep time is roughly 15 minutes, and the total baking time is around 45–55 minutes, including the resting period.

Variations

I often customize this recipe to suit different tastes:

For extra richness, I add caramelized onions or sautéed spinach between the layers.

To make it dairy-free, I substitute heavy cream and milk with coconut cream and sprinkle nutritional yeast instead of cheese.

For a crunchy finish, I like topping it with crushed pecans or breadcrumbs during the last 10 minutes of baking.

Fresh herbs like thyme or rosemary can be baked in or sprinkled on top for an aromatic touch.

Storage/Reheating

Leftover scalloped sweet potatoes store well in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for about 15–20 minutes, or until heated through. It also reheats nicely in the microwave for 2–3 minutes, but the oven helps maintain the crispy top better.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes! You can substitute regular potatoes for sweet potatoes. Just keep in mind the flavor will be less sweet and more neutral, so you might want to adjust the seasoning accordingly.

Can I prepare this recipe ahead of time?

Absolutely. I often assemble the dish a few hours or even a day before baking. Just cover and refrigerate, then bake as directed, adding a few extra minutes if the dish is cold.

What cheese works best in scalloped sweet potatoes?

Gruyère and sharp cheddar are my favorites because they melt well and add great flavor. You can also mix the two or try mozzarella, fontina, or even parmesan for different tastes.

Can I make this recipe vegan?

Yes, swap the dairy cream and milk for coconut cream or another plant-based milk, and replace cheese with nutritional yeast or a vegan cheese alternative. You might also add a little extra seasoning for depth.

How thin should I slice the sweet potatoes?

About 1/8 inch thin works best. Thin slices ensure even cooking and help the potatoes absorb the creamy sauce fully.

Conclusion

This best-ever scalloped sweet potatoes recipe has become one of my go-to comfort sides. It’s rich, flavorful, and endlessly adaptable to different dietary needs or preferences. Whether I’m serving it at a holiday feast or a simple weeknight dinner, it always brings warmth and satisfaction to the table. I hope this recipe inspires you to enjoy sweet potatoes in a whole new, delicious way.

Recipe:

Best-Ever Scalloped Sweet Potatoes

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Author: Cheryl
Total Time: 60–70 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Creamy, cheesy scalloped sweet potatoes baked in a garlicky cream sauce with Gruyère or cheddar cheese, warm spices, and a golden bubbly top—perfect as a cozy side dish.

Instructions

Preheat oven to 375°F (190°C) and grease a 9x9" baking dish.
Melt butter in a saucepan and sauté minced garlic until fragrant.
Add heavy cream, milk, black pepper, smoked paprika, and nutmeg; heat gently without boiling to infuse flavors.
Arrange half of the sweet potato slices in the baking dish, slightly overlapping.
Pour half of the cream mixture over the potatoes, then sprinkle half the cheese.
Repeat layers with remaining potatoes, cream mixture, and cheese.
Cover with foil and bake for 30–35 minutes.
Remove foil and bake uncovered for 15–20 minutes until golden, bubbly, and tender.
Let rest 10–15 minutes before serving to thicken the sauce and enhance flavor.