20 Delicious Scalloped Sweet Potatoes Recipes Amazing

Hungry for a twist on classic comfort food? Sweet potatoes take center stage in these 20 scalloped recipes that promise to delight your taste buds and warm your soul. Perfect for cozy family dinners or festive gatherings, each dish offers a unique blend of creamy, savory, and sweet flavors. Dive into our roundup and discover your next favorite recipe that’s sure to impress at any table!

Classic Scalloped Sweet Potatoes with Cream

Hearty and indulgent, this Classic Scalloped Sweet Potatoes with Cream recipe transforms simple ingredients into a luxurious side dish, perfect for elevating any meal with its rich, creamy layers and sweet, earthy flavors.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 tbsp olive oil
• For the cream sauce:
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For topping:
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp chopped fresh thyme

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Arrange the sweet potato slices in overlapping layers in the prepared baking dish. Tip: Uniform slices ensure even cooking.
3. In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Heat until the mixture is warm but not boiling, stirring occasionally.
4. Pour the warm cream mixture over the sweet potatoes, ensuring all slices are evenly coated. Tip: Letting the cream mixture warm helps it absorb better into the potatoes.
5. Sprinkle the grated Parmesan cheese and chopped thyme evenly over the top.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the sweet potatoes are tender when pierced with a fork. Tip: Cover with foil if the top browns too quickly.

Kaleidoscopic in its layers, this dish offers a harmonious blend of creamy and crisp textures, with the sweetness of the potatoes perfectly balanced by the savory cream sauce. Serve it alongside a roasted main for a comforting, elegant meal.

Scalloped Sweet Potatoes with Gruyere Cheese

Brimming with warmth and sophistication, this dish layers thinly sliced sweet potatoes with a rich, creamy Gruyere cheese sauce, creating a harmonious blend of sweet and savory flavors that’s perfect for any gathering.

Ingredients

• For the sweet potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• For the sauce:
  • 2 cups heavy cream
  • 1 cup grated Gruyere cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
• For topping:
  • 1/2 cup grated Gruyere cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan over medium heat, warm the heavy cream until it begins to simmer, about 5 minutes. Tip: Stir occasionally to prevent a skin from forming on the surface.
3. Gradually whisk in 1 cup of Gruyere cheese, salt, pepper, and nutmeg until the cheese is fully melted and the sauce is smooth, about 3 minutes. Remove from heat.
4. Arrange a layer of sweet potato slices in the prepared baking dish, slightly overlapping. Pour a portion of the cheese sauce over the potatoes, ensuring they are well coated.
5. Repeat the layering process until all sweet potatoes and sauce are used, finishing with a layer of sauce on top.
6. Sprinkle the remaining 1/2 cup of Gruyere cheese evenly over the top layer.
7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the sweet potatoes are tender when pierced with a fork. Tip: For an extra crispy top, broil for the last 2-3 minutes.
8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly. Tip: This resting period makes slicing and serving cleaner.

Nowhere does comfort and elegance meet more deliciously than in this scalloped sweet potato dish. The creamy Gruyere sauce seeps into every layer, offering a melt-in-your-mouth texture that contrasts beautifully with the slight crispness of the top. Serve it alongside a crisp green salad or as a standout side at your next dinner party.

Maple Glazed Scalloped Sweet Potatoes

Savory and sweet harmonize beautifully in this decadent side dish, where thinly sliced sweet potatoes are layered with a rich maple glaze, then baked to perfection until the edges caramelize and the center becomes luxuriously tender.

Ingredients

• For the sweet potatoes:
  • 3 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the maple glaze:
  • 1/4 cup pure maple syrup
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. In a large bowl, toss the sliced sweet potatoes with 2 tbsp melted butter, salt, and pepper until evenly coated.
3. Arrange the sweet potato slices in the prepared baking dish, overlapping them slightly for even cooking.
4. In a small saucepan over medium heat, combine the maple syrup, brown sugar, 1 tbsp butter, cinnamon, and nutmeg. Stir constantly until the mixture is smooth and begins to bubble, about 3 minutes.
5. Pour the maple glaze evenly over the layered sweet potatoes, ensuring all slices are covered.
6. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the sweet potatoes are tender and the top is golden and caramelized.
7. Let the dish rest for 5 minutes before serving to allow the glaze to thicken slightly.

The maple glazed scalloped sweet potatoes emerge from the oven with a glossy, sticky-sweet top layer that gives way to creamy, spiced layers beneath. Serve them alongside a roasted turkey or ham for a festive touch, or enjoy as a standalone treat that balances sweetness with a hint of savory depth.

Scalloped Sweet Potatoes with Caramelized Onions

For a dish that marries the earthy sweetness of root vegetables with the rich depth of caramelized onions, look no further than this exquisite recipe. Perfect for autumn gatherings or a cozy night in, it’s a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the scalloped sweet potatoes:
  • 3 large sweet potatoes, peeled and thinly sliced
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp fresh thyme leaves
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, melt butter with olive oil. Add sliced onions and salt, stirring to coat. Cook for 40 minutes, stirring occasionally, until onions are deeply golden and caramelized.
2. Preheat oven to 375°F. In a large bowl, toss sweet potato slices with heavy cream, Parmesan, thyme, nutmeg, salt, and pepper until evenly coated.
3. Layer half of the sweet potato mixture in a greased baking dish. Spread caramelized onions evenly over the top, then cover with remaining sweet potatoes.
4. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes, or until top is golden and potatoes are tender when pierced with a fork.
5. Let stand for 10 minutes before serving to allow layers to set. For an extra touch of elegance, garnish with additional thyme leaves or a drizzle of reduced balsamic glaze.

Zesty with a hint of warmth from the nutmeg, this dish offers a creamy texture contrasted by the slight bite of the sweet potatoes. Serve it as a standout side at your next dinner party or enjoy it as a hearty vegetarian main with a crisp green salad.

Herbed Scalloped Sweet Potatoes

Vibrant and velvety, this dish transforms the humble sweet potato into a luxurious side that’s as visually stunning as it is delicious. Layered with aromatic herbs and a creamy sauce, it’s a testament to the beauty of simple ingredients elevated through thoughtful preparation.

Ingredients

• For the potatoes:
  • 2 lbs sweet potatoes, peeled and thinly sliced (1/8 inch thick)
  • 2 tbsp olive oil
• For the sauce:
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For topping:
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. Arrange a layer of sweet potato slices in the prepared dish, slightly overlapping. Drizzle with a bit of olive oil.
3. In a medium saucepan, combine heavy cream, garlic, thyme, rosemary, salt, and pepper. Heat over medium heat until just simmering, then remove from heat.
4. Pour a third of the cream mixture over the first layer of sweet potatoes. Repeat the layering process twice more, ending with a layer of cream mixture.
5. Sprinkle the top evenly with Parmesan cheese.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
7. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Melt-in-your-mouth tender with a crisp, golden top, these herbed scalloped sweet potatoes offer a delightful contrast of textures. The aromatic herbs infuse the creamy sauce with depth, making each bite a harmonious blend of flavors. Serve alongside roasted meats or as a standout dish in a vegetarian feast.

Scalloped Sweet Potatoes with Bacon and Thyme

Kaleidoscopic in flavor and presentation, this dish marries the natural sweetness of potatoes with the smoky depth of bacon, all brought together with the aromatic touch of thyme. Perfect for a cozy dinner or a festive gathering, it’s a testament to the beauty of simple ingredients transformed through thoughtful preparation.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
  • 2 tbsp olive oil
• For the bacon and thyme mixture:
  • 6 slices bacon, chopped
  • 2 tbsp fresh thyme leaves
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the skillet.
3. Add the thinly sliced sweet potatoes to the skillet, working in batches if necessary, and sauté until slightly softened, about 3 minutes per side. Tip: Ensure the slices are evenly spaced to allow for uniform cooking.
4. Layer half of the sautéed sweet potatoes in the prepared baking dish, sprinkle with half of the cooked bacon and thyme leaves, then repeat with the remaining potatoes, bacon, and thyme.
5. In a small bowl, whisk together the heavy cream and chicken broth, then pour evenly over the layered potatoes. Tip: For an extra layer of flavor, warm the mixture slightly before pouring.
6. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

The result is a dish where the sweet potatoes are luxuriously tender, enveloped in a creamy sauce with bursts of smoky bacon and fragrant thyme. Serve it alongside a crisp green salad or as a decadent side to roasted meats for a meal that’s as visually stunning as it is delicious.

Vegan Scalloped Sweet Potatoes with Coconut Milk

Lusciously layered and richly flavored, this vegan scalloped sweet potatoes dish is a testament to the beauty of plant-based cooking, offering a creamy, indulgent experience without any dairy. The coconut milk lends a subtle sweetness and velvety texture that perfectly complements the earthy tones of the sweet potatoes.

Ingredients

• For the sweet potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
• For the coconut milk sauce:
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1/4 cup breadcrumbs (use gluten-free if necessary)
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9 inch baking dish.
2. In a medium bowl, whisk together the coconut milk, nutritional yeast, garlic powder, salt, and black pepper until smooth.
3. Arrange a layer of sweet potato slices in the bottom of the prepared baking dish, slightly overlapping them.
4. Pour a portion of the coconut milk sauce over the first layer of sweet potatoes, ensuring it’s evenly distributed.
5. Repeat the layering process with the remaining sweet potatoes and sauce, finishing with a layer of sauce on top.
6. In a small bowl, mix the breadcrumbs with olive oil and sprinkle evenly over the top layer.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 20 minutes, or until the top is golden and the sweet potatoes are tender when pierced with a fork.
9. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Creamy and comforting, this dish boasts a harmonious blend of flavors and textures, from the tender sweet potatoes to the crispy, golden topping. Serve it as a standout side at your next dinner party or enjoy it as a hearty main course with a simple green salad.

Scalloped Sweet Potatoes with Pecan Crumble

Just when you thought sweet potatoes couldn’t get any more indulgent, along comes this decadent dish that marries their natural sweetness with a crunchy, nutty topping. Perfect for holiday gatherings or a cozy night in, these scalloped sweet potatoes with pecan crumble are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• For the sweet potatoes:
  • 3 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
• For the pecan crumble:
  • 1 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 4 tbsp unsalted butter, cold and cubed
  • 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the sliced sweet potatoes, heavy cream, minced garlic, salt, pepper, and nutmeg. Toss gently to ensure all slices are evenly coated.
3. Transfer the sweet potato mixture to the prepared baking dish, arranging the slices so they lay flat and slightly overlap.
4. Cover the dish with aluminum foil and bake for 40 minutes, or until the sweet potatoes are tender when pierced with a fork.
5. While the sweet potatoes bake, prepare the pecan crumble by combining the chopped pecans, brown sugar, flour, cold butter, and cinnamon in a medium bowl. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. After the sweet potatoes have baked for 40 minutes, remove the foil and evenly sprinkle the pecan crumble over the top.
7. Return the dish to the oven, uncovered, and bake for an additional 20 minutes, or until the topping is golden brown and crispy.
8. Let the dish rest for 10 minutes before serving to allow the cream to thicken slightly.

Zesty and rich, this dish offers a delightful contrast between the creamy, soft sweet potatoes and the crunchy, sweet pecan topping. Serve it as a standout side at your next dinner party or enjoy it as a luxurious treat on a quiet evening at home.

Spicy Scalloped Sweet Potatoes with Chipotle

Radiating warmth and complexity, this dish marries the natural sweetness of potatoes with the smoky heat of chipotle, creating a side that’s as bold in flavor as it is in presentation.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
  • 2 tbsp olive oil
• For the sauce:
  • 1 cup heavy cream
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tsp adobo sauce (from the can)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, whisk together the heavy cream, minced chipotle peppers, adobo sauce, salt, and black pepper until well combined.
3. Arrange a layer of sweet potato slices in the prepared baking dish, slightly overlapping. Drizzle with a portion of the cream mixture. Repeat the layers until all potatoes and cream mixture are used.
4. Cover the dish with aluminum foil and bake for 45 minutes. Tip: The foil helps the potatoes cook evenly without drying out.
5. Remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2-3 minutes.
6. Let the dish rest for 10 minutes before serving. Tip: Resting allows the sauce to thicken slightly, making it easier to serve.

Finished with a golden, cheesy crust, each bite offers a creamy interior with a kick of heat that lingers pleasantly. Serve alongside a crisp green salad to balance the richness, or as a standout side at your next gathering.

Scalloped Sweet Potatoes with Rosemary and Garlic

Delightfully layered with a harmonious blend of earthy sweet potatoes, aromatic rosemary, and pungent garlic, this dish is a testament to the beauty of simple ingredients transformed into a culinary masterpiece.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced
  • 2 tbsp olive oil
• For the seasoning:
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cream mixture:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the sliced sweet potatoes with 2 tbsp olive oil until evenly coated.
3. Arrange half of the sweet potato slices in the prepared baking dish, ensuring they overlap slightly.
4. Sprinkle half of the minced garlic, chopped rosemary, salt, and black pepper over the first layer of sweet potatoes.
5. Repeat the layering process with the remaining sweet potatoes and seasoning.
6. In a small saucepan, warm the heavy cream over medium heat until it begins to simmer, then remove from heat.
7. Pour the warm cream evenly over the layered sweet potatoes, then sprinkle with grated Parmesan cheese.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
10. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Mouthwateringly rich with a creamy texture and a crispy top, these scalloped sweet potatoes are a versatile side that pairs wonderfully with roasted meats or can stand alone as a vegetarian main. For an extra touch of elegance, garnish with a sprig of fresh rosemary before serving.

Scalloped Sweet Potatoes with Apples and Cinnamon

This season, transform your table with a dish that marries the earthy sweetness of sweet potatoes with the crisp, tart notes of apples, all brought together with a whisper of cinnamon. It’s a side that promises to steal the spotlight at any gathering.

Ingredients

• For the base:
  • 2 large sweet potatoes, peeled and thinly sliced
  • 2 apples, cored and thinly sliced
• For the sauce:
  • 1 cup heavy cream
  • 2 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
• For topping:
  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Arrange a layer of sweet potato slices at the bottom of the dish, followed by a layer of apple slices. Repeat the layers until all slices are used.
3. In a medium bowl, whisk together the heavy cream, melted butter, cinnamon, and salt until well combined. Pour this mixture evenly over the layered sweet potatoes and apples.
4. Sprinkle the brown sugar and chopped pecans evenly over the top for a crunchy, sweet finish.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the sweet potatoes are tender when pierced with a fork.
6. Let the dish rest for 10 minutes before serving to allow the flavors to meld together beautifully.

Now, imagine the creamy layers of sweet potato, each slice tender yet holding its shape, contrasted with the slight crunch of apples and a caramelized pecan topping. Serve this dish warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an unexpected dessert twist.

Gluten-Free Scalloped Sweet Potatoes

Just when you thought scalloped potatoes couldn’t get any more indulgent, this gluten-free version with sweet potatoes arrives to elevate your comfort food game. Layers of thinly sliced sweet potatoes bathed in a creamy, aromatic sauce bake to golden perfection, offering a dish that’s as visually stunning as it is delicious.

Ingredients

• For the sauce:
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the potatoes:
  • 3 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 tbsp olive oil
• For topping:
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan over medium heat, combine the heavy cream, minced garlic, thyme, salt, and pepper. Heat until the mixture is warm and begins to simmer slightly, about 5 minutes, stirring occasionally to prevent sticking.
3. Arrange a layer of sweet potato slices in the prepared baking dish, slightly overlapping them. Pour a portion of the cream mixture over the potatoes, ensuring they are lightly coated.
4. Repeat the layering process with the remaining sweet potatoes and cream mixture, finishing with a layer of cream on top.
5. Sprinkle the grated Parmesan cheese evenly over the top layer.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Outstanding in both flavor and presentation, these gluten-free scalloped sweet potatoes boast a creamy interior with a crisp, cheesy top. Serve alongside a roasted protein or as a standalone vegetarian main to impress at any dinner table.

Scalloped Sweet Potatoes with Sage and Brown Butter

Lusciously layered and richly flavored, this dish transforms the humble sweet potato into a decadent side that’s perfect for autumn gatherings. The combination of nutty brown butter and aromatic sage elevates the natural sweetness of the potatoes, creating a harmonious blend of flavors that’s both comforting and sophisticated.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1/4 cup unsalted butter
  • 1 tbsp fresh sage, finely chopped
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and lightly grease a 9-inch baking dish.
2. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a golden brown and emits a nutty aroma, about 3-4 minutes. Remove from heat and stir in the chopped sage.
3. Arrange a layer of sweet potato slices in the prepared baking dish, slightly overlapping. Drizzle with a portion of the brown butter and sage mixture, then season lightly with salt and pepper. Repeat the layers until all the sweet potatoes and butter mixture are used.
4. Pour the heavy cream evenly over the layered sweet potatoes, ensuring it seeps between the layers.
5. In a small bowl, mix together the Parmesan cheese and panko breadcrumbs. Sprinkle this mixture evenly over the top of the sweet potatoes.
6. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the sweet potatoes are tender when pierced with a fork.
7. Let the dish rest for 5 minutes before serving to allow the layers to set.

Delightfully creamy with a crisp, golden topping, these scalloped sweet potatoes offer a beautiful contrast in textures. Serve them alongside a roasted main dish for a meal that’s as visually appealing as it is delicious, or enjoy them as a standalone vegetarian option that’s sure to impress.

Scalloped Sweet Potatoes with Parmesan and Breadcrumbs

Zesty and rich, this dish transforms the humble sweet potato into a decadent side that’s perfect for any gathering. Layered with nutty Parmesan and crispy breadcrumbs, it’s a harmonious blend of textures and flavors that will elevate your meal.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. In a large bowl, toss the sliced sweet potatoes with melted butter, salt, and pepper until evenly coated.
3. Arrange the sweet potato slices in the prepared baking dish, overlapping slightly, to form an even layer.
4. In a small bowl, mix together the Parmesan cheese, panko breadcrumbs, olive oil, and garlic powder until well combined.
5. Sprinkle the breadcrumb mixture evenly over the sweet potatoes, covering them completely.
6. Bake in the preheated oven for 30-35 minutes, or until the sweet potatoes are tender when pierced with a fork and the topping is golden brown and crispy.
7. Let the dish rest for 5 minutes before serving to allow the layers to set.

Velvety sweet potatoes meld with the crisp, golden topping for a dish that’s as pleasing to the palate as it is to the eye. Serve alongside a roasted chicken or as part of a vegetarian feast for a touch of elegance.

Scalloped Sweet Potatoes with Orange Zest and Honey

Fusing the earthy sweetness of root vegetables with the bright, citrusy notes of orange, this dish transforms the humble sweet potato into a sophisticated side. Perfect for autumn gatherings, it pairs beautifully with roasted meats or stands alone as a vegetarian centerpiece.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 1/4 cup honey
  • Zest of 1 orange
  • 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. In a large bowl, toss the sliced sweet potatoes with melted butter, olive oil, salt, and pepper until evenly coated.
3. Arrange the sweet potato slices in the prepared baking dish, overlapping slightly, in an even layer.
4. In a small bowl, whisk together the honey, orange zest, and cinnamon until well combined.
5. Drizzle the honey mixture evenly over the arranged sweet potatoes, ensuring all slices are lightly coated.
6. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 20 minutes, or until the sweet potatoes are tender and the edges are caramelized.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld together.

Unveiling a dish that balances the natural sweetness of the potatoes with the aromatic zest of orange, this recipe offers a delightful contrast of textures from the creamy interior to the slightly crisp edges. Serve it garnished with fresh thyme or a dollop of crème fraîche for an extra layer of flavor.

Scalloped Sweet Potatoes with Smoked Paprika

Radiant in both flavor and presentation, this dish combines the natural sweetness of potatoes with the smoky depth of paprika, creating a side that’s as visually stunning as it is delicious. Perfect for elevating any dinner table, its layers of thinly sliced sweet potatoes baked to perfection offer a comforting yet sophisticated twist on a classic.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 tbsp olive oil
• For the sauce:
  • 1 cup heavy cream
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 garlic clove, minced
• For topping:
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a small saucepan over medium heat, combine the heavy cream, smoked paprika, salt, black pepper, and minced garlic. Heat until the mixture is warm and the garlic is fragrant, about 3 minutes, then remove from heat.
3. Arrange a layer of sweet potato slices in the prepared baking dish, slightly overlapping them. Drizzle with a portion of the cream mixture. Repeat the layers until all potatoes and cream are used, finishing with a layer of cream on top.
4. Sprinkle the grated Parmesan cheese evenly over the top layer.
5. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Let the dish rest for 5 minutes before serving to allow the layers to set.

The scalloped sweet potatoes emerge from the oven with a creamy interior and a slightly crisp top, the smoked paprika adding a warm, smoky note that complements the natural sweetness. Serve alongside roasted meats or as a standout dish in a vegetarian spread for a touch of elegance.

Scalloped Sweet Potatoes with Goat Cheese and Walnuts

Brimming with layers of creamy goat cheese and crunchy walnuts, this scalloped sweet potato dish transforms humble ingredients into a luxurious side. Perfect for autumn gatherings, its rich flavors and elegant presentation are sure to impress.

Ingredients

• For the potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the filling:
  • 4 oz goat cheese, crumbled
  • 1/2 cup walnuts, chopped
  • 1/4 cup heavy cream
  • 1 tbsp fresh thyme leaves

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the sweet potato slices with olive oil, salt, and pepper until evenly coated.
3. Arrange a layer of sweet potato slices in the prepared baking dish, overlapping slightly.
4. Sprinkle half of the goat cheese, walnuts, and thyme over the sweet potatoes.
5. Repeat the layers with the remaining sweet potatoes, goat cheese, walnuts, and thyme.
6. Drizzle the heavy cream evenly over the top layer.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 20 minutes, or until the sweet potatoes are tender and the top is golden brown.
9. Let the dish rest for 5 minutes before serving to allow the layers to set.

Every bite offers a harmonious blend of the sweet potatoes’ natural sweetness, the tangy goat cheese, and the earthy crunch of walnuts. Serve this dish as a standout side at your next dinner party or enjoy it as a hearty vegetarian main course.

Scalloped Sweet Potatoes with Dijon Mustard Sauce

Nothing elevates a humble sweet potato quite like the creamy, tangy embrace of a Dijon mustard sauce, transforming it into a dish that’s as sophisticated as it is comforting. This scalloped sweet potato recipe layers thin slices of the vibrant tuber with a rich, herb-infused sauce, creating a harmonious blend of flavors and textures that’s perfect for any occasion.

Ingredients

• For the sweet potatoes:
  • 2 large sweet potatoes, peeled and thinly sliced
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Dijon mustard sauce:
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter.
2. In a large bowl, toss the thinly sliced sweet potatoes with melted butter, salt, and pepper until evenly coated.
3. Arrange the sweet potato slices in the prepared baking dish, overlapping them slightly for a scalloped effect.
4. In a separate bowl, whisk together the heavy cream, Dijon mustard, minced garlic, dried thyme, and salt until well combined.
5. Pour the Dijon mustard sauce evenly over the arranged sweet potatoes, ensuring all slices are covered.
6. Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the sweet potatoes are tender and the top is golden brown.
7. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Creamy and rich with a subtle kick from the Dijon, these scalloped sweet potatoes offer a delightful contrast between the tender layers and the slightly crispy top. Serve them as a standout side at your next dinner party or enjoy as a luxurious weeknight treat.

Scalloped Sweet Potatoes with Leeks and White Wine

Nothing elevates a humble sweet potato quite like the delicate sweetness of leeks and the nuanced depth of white wine, creating a dish that’s as sophisticated as it is comforting. This scalloped sweet potato recipe layers thin slices of tuber with aromatic leeks, all bathed in a creamy, wine-infused sauce that bakes to golden perfection.

Ingredients

• For the vegetables:
  • 2 large sweet potatoes, peeled and thinly sliced (1/8 inch thick)
  • 2 leeks, white and light green parts only, thinly sliced
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup dry white wine
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan over medium heat, combine the heavy cream, white wine, garlic, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low and let it infuse for 5 minutes, stirring occasionally.
3. Layer half of the sweet potato slices in the prepared baking dish, overlapping slightly. Sprinkle half of the leeks over the sweet potatoes.
4. Pour half of the cream mixture over the first layer, ensuring even coverage.
5. Repeat the layers with the remaining sweet potatoes, leeks, and cream mixture.
6. Sprinkle the grated Parmesan cheese evenly over the top.
7. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and the sweet potatoes are tender when pierced with a fork.
8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Just out of the oven, this dish boasts a creamy interior with layers that hold their shape, offering a delightful contrast to the crisp, cheesy top. For an elegant presentation, serve individual portions garnished with a sprinkle of fresh thyme or alongside a crisp green salad.

Scalloped Sweet Potatoes with Cranberries and Pecans

Delightfully layered with a harmonious blend of sweet and savory, this dish transforms humble ingredients into a show-stopping side. Perfect for festive gatherings or a cozy night in, its rich flavors and textures promise to impress.

Ingredients

• For the potatoes:
  • 3 large sweet potatoes, peeled and thinly sliced
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the sliced sweet potatoes with 2 tbsp melted butter, salt, and pepper until evenly coated.
3. Arrange the sweet potato slices in the prepared baking dish, overlapping slightly for even layers.
4. Cover the dish with aluminum foil and bake for 30 minutes, or until the potatoes are just tender.
5. Meanwhile, in a small bowl, mix together the cranberries, pecans, brown sugar, and 1 tbsp melted butter for the topping.
6. Remove the foil from the baking dish and evenly sprinkle the topping mixture over the sweet potatoes.
7. Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the topping is golden and crispy.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Lusciously creamy sweet potatoes contrast beautifully with the crunchy pecans and tart cranberries, creating a symphony of textures. Serve this dish alongside roasted turkey or ham for a holiday feast, or enjoy it as a decadent vegetarian main with a crisp green salad.

Conclusion

Kickstart your culinary adventure with these 20 Delicious Scalloped Sweet Potatoes Recipes! Each dish promises a unique twist on a classic favorite, perfect for any occasion. We invite you to explore these amazing recipes, find your favorite, and share your thoughts in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!