Scalloped Sweet Potatoes are a simple yet comforting dish that combines the natural sweetness of tender sweet potatoes with a creamy, cheesy sauce. Thinly sliced sweet potatoes bake slowly to soft perfection, layered with a rich mix of cream, butter, and cheese that makes every bite smooth and flavorful. It’s a dish that feels both cozy and a little special.
I love making scalloped sweet potatoes when I want something that feels like a treat but is easy to prepare. One tip I’ve found helpful is to slice the potatoes evenly so they cook through nicely and the layers hold together well. It’s such a satisfying dish to pull out of the oven—the bubbly cheese on top always gets everyone’s attention.
This dish is perfect for holiday dinners or just a comforting side throughout the colder months. I often serve it alongside roasted meats or fresh green veggies to balance out the richness. Plus, I find the leftovers taste even better the next day, making it a favorite to enjoy again and again!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish, offering natural sweetness and softness when baked. Choose firm, evenly sized sweet potatoes for uniform slices. If unavailable, yams or orange-fleshed potatoes can be used.
Cheddar Cheese: Sharp cheddar adds a tangy richness that balances the sweet potatoes. You can swap it for Gruyère or Monterey Jack if you want a milder or nuttier flavor.
Butter and Flour: Together, they make a roux to thicken the sauce. For a dairy-free option, try olive oil and gluten-free flour or cornstarch.
Milk or Cream: Whole milk works well for a creamy texture, but use cream for extra richness. For lighter or dairy-free versions, almond or oat milk can work—just choose unsweetened and unflavored.
Thyme: Adds a fresh, earthy note that complements the sweetness. If you don’t have thyme, try rosemary or sage as alternatives.
How Can You Get Perfectly Tender Sweet Potato Layers?
The key is slicing and layering evenly so everything cooks at the same rate and blends flavors well.
- Slice Thin: Use a sharp knife or mandoline to cut potatoes about ⅛ inch thick. Thinner slices cook faster and stay tender.
- Overlap Slightly: Arrange slices so they gently overlap. This helps the layers hold together and soak up the sauce better.
- Cover and Bake: Cover the dish with foil halfway through baking to trap steam, which softens the potatoes without drying the top.
- Finish Uncovered: Removing the foil toward the end lets the cheese brown nicely and the sauce thicken.
- Rest Before Serving: Letting it cool slightly helps the layers set and makes it easier to serve.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for layering sweet potatoes and baking evenly.
- Mandoline slicer or sharp knife – helps you slice sweet potatoes thin and even for consistent cooking.
- Medium saucepan – ideal for making the creamy cheese sauce without crowding the pan.
- Whisk – keeps your sauce smooth and lump-free as it thickens.
- Aluminum foil – used to cover the dish during baking to trap steam and keep potatoes tender.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon or diced ham for a salty, smoky boost that pairs well with sweet potatoes.
- Swap cheddar for Gruyère or Parmesan to introduce a nuttier or sharper cheese flavor.
- Mix in sautéed spinach or kale between layers for extra color and nutrients.
- Sprinkle in a pinch of nutmeg or cinnamon to enhance the natural sweetness with warm spice notes.
How to Make Scalloped Sweet Potatoes?
Ingredients You’ll Need:
For the Sweet Potatoes and Sauce:
- 4 large sweet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk (or cream for a richer dish)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 55 to 60 minutes to bake. Allow an extra 10 minutes for resting before serving. So, in total, you’ll need roughly 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Add the sliced onions and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook another minute, until fragrant.
Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux. Slowly whisk in the milk, stirring continuously to avoid lumps. Keep cooking the sauce until it thickens, about 4-5 minutes.
Remove the pan from heat, then stir in the shredded cheddar cheese and thyme. Add salt and pepper to taste.
3. Layer the Potatoes and Sauce:
Arrange a layer of the thinly sliced sweet potatoes evenly in the dish, overlapping slightly. Spoon a portion of the cheese sauce over the potatoes, then sprinkle a little extra shredded cheese and some of the cooked onions on top.
Repeat the layering process — potatoes, sauce, cheese, and onions — until all the ingredients are used. Finish with a final layer of sauce and a generous sprinkle of shredded cheddar cheese on top.
4. Bake and Serve:
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
Take the dish out of the oven and let it rest for about 10 minutes. Garnish with fresh thyme sprigs if you like, then serve warm alongside your favorite roasted meat or salad.
Can I Use Frozen Sweet Potatoes in This Recipe?
It’s best to use fresh sweet potatoes for optimal texture and flavor. If you only have frozen sweet potatoes, thaw them completely and pat dry to remove excess moisture before slicing and baking.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Yes! Assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake covered for a bit longer to ensure the potatoes cook through, then uncover to brown the top.
What Can I Substitute for Cheddar Cheese?
If you don’t have cheddar, Gruyère, Monterey Jack, or mozzarella are excellent options that melt well and add a delicious twist to the flavor profile.
