Give your regular scalloped potato dish a sweet twist by using sweet potatoes. Scalloped Sweet Potatoes have a rich and creamy garlicky base and a crispy cheesy Parmesan top!
Ingredients For Scalloped Sweet Potatoes
- Sweet potatoes
- Heavy cream
- Butter
- Minced Garlic
- Chopped Fresh thyme
- Red pepper flakes
- Cornstarch
- Parmesan cheese
- Salt and pepper
How To Make Creamy Scalloped Sweet Potatoes
- Spray a 9×13-inch baking dish with cooking spray and preheat the oven to 400 F.
- Whisk the heavy cream and cornstarch together in a small saucepan. Add the butter, garlic, thyme, red pepper flakes, salt, and pepper. Simmer over medium-low heat until the butter melts. Remove from heat.
- Stack the sweet potato slices horizontally in the prepared baking dish. Pour the cream mixture over the potatoes and bake for 30 minutes.
- Remove from the oven, sprinkle the grated Parmesan cheese evenly on top, and bake for another 15 minutes or until the cheese is golden brown.
What’s The Best Way To Slice Sweet Potatoes?
To ensure you have uniform ⅛-inch thick slices, it is best to use a mandolin. If you don’t have one, use a very sharp knife and try to make all the slices roughly the same thickness.
Make Scalloped Sweet Potatoes Ahead Of Time?
You can bake the casserole up to 3 days in advance, store it in the fridge, and reheat it in a 350 F oven for about 20-30 minutes prior to serving.
Freeze This Recipe
It is not recommended to freeze dishes high in dairy fat content because they may separate.
Quick & Creamy Scalloped Sweet Potatoes
Equipment
- Mandolin or very sharp knife
- Measuring cups and spoons
- Small mixing bowls
- 9x13-inch baking dish
Ingredients
- 3 lb sweet potatoes, peeled and sliced into ⅛-inch slices
- 1 ½ cup heavy cream
- ⅓ cup butter
- 4 garlic cloves, minced
- 2 tbsp fresh thyme, chopped
- ½ tsp red pepper flakes
- 1 tsp cornstarch
- ⅓ cup Parmesan cheese, grated
- 1 tsp salt
- Freshly cracked black pepper to taste
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 400 F.
- Whisk the heavy cream and cornstarch together in a small saucepan. Add the butter, garlic, thyme, red pepper flakes, salt, and pepper. Simmer over medium-low heat until the butter melts. Remove from heat.
- Stack the sweet potato slices horizontally or shingled in the prepared baking dish. Pour the cream mixture over the potatoes and bake for 30 minutes. Start checking for doneness at the 20-minute mark. Some ovens are hotter than others.
- Remove from the oven, sprinkle the grated Parmesan cheese evenly on top, and bake for another 15 minutes or until the cheese is golden brown.
Nutrition
Frequently Asked Questions about Scalloped Sweet Potatoes
1. How Do I Keep The Sweet Potatoes From Browning?
Try to slice them as quickly as possible using a mandolin and pour the cream mixture as soon as you place them in the baking dish.
2. What Should I Do If I Don’t Want To Use Cream And Butter?
You can use a little olive oil to brush over the sweet potatoes and use coconut milk instead of cream.
3. How Do I Ensure The Sweet Potatoes Are Cooked Through?
Bake the casserole according to the recipe instructions and check the sweet potatoes with a fork to ensure they are fork-tender and done.
4. Can I Use A Different Type Of Potato?
You can use any potato of your choice like white, or purple sweet potatoes, russets, or new potatoes.
5. Is This Recipe Gluten-Free?
Sweet potatoes are naturally gluten-free, just make sure all ingredients are gluten-free.
6. Can I Make This Recipe Low-Carb Or Keto?
This is definitely not a low-carb dish but you can make it grain-free by using arrowroot powder instead of cornstarch.
7. How Can I Make A Dairy-Free Version?
Make it dairy-free by using thick coconut milk or cream instead of heavy cream, and using vegan butter or margarine instead of butter.
