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Scalloped Sweet Potato
Why Make This Recipe
Scalloped sweet potatoes are a delicious twist on a classic dish. This recipe combines the natural sweetness of sweet potatoes with creamy, savory flavors, making it a perfect side for any meal. It is hearty yet satisfying and can elevate your family dinners or holiday gatherings.
How to Make Scalloped Sweet Potato
Ingredients:
- 4 medium sweet potatoes
- 2 cups heavy cream
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or gruyere)
- Fresh thyme (for garnish)
Directions:
- Preheat the oven to 375°F (190°C).
- Peel and thinly slice the sweet potatoes.
- In a saucepan, melt the butter over medium heat and sauté the garlic until fragrant.
- Add the heavy cream, salt, and pepper, stirring until combined.
- In a greased casserole dish, layer the sweet potato slices and pour the cream mixture over them.
- Top with shredded cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, or until the top is golden brown and the sweet potatoes are tender.
- Garnish with fresh thyme before serving.
How to Serve Scalloped Sweet Potato
Serve scalloped sweet potatoes warm as a side dish. They go well with roasted meats, fish, or even a simple green salad. Sprinkle some extra fresh thyme on top for added flavor and presentation.
How to Store Scalloped Sweet Potato
To store scalloped sweet potatoes, let them cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just make sure to use a freezer-safe container.
Tips to Make Scalloped Sweet Potato
- Cut sweet potatoes into even slices for uniform cooking.
- Experiment with different types of cheese for varied flavors.
- Add some spices like paprika or nutmeg for an extra kick.
- You can substitute half and half for the heavy cream for a lighter version.
Variation
For a healthier version, try adding in some layers of spinach or kale for added nutrients. You can also swap out sweet potatoes for regular potatoes if you want a different flavor profile.
FAQs
Can I make scalloped sweet potatoes ahead of time?
Yes, you can prepare the dish a day in advance. Just assemble everything and store it in the fridge. When ready to cook, simply bake as directed.
Can I use whole milk instead of heavy cream?
You can, but the dish may be less creamy. Using whole milk will change the texture slightly.
How do I know when the sweet potatoes are done?
The sweet potatoes should be tender when pierced with a fork, and the top should be golden brown.
Scalloped Sweet Potatoes
A delicious twist on a classic dish, scalloped sweet potatoes combine sweetness with creamy, savory flavors.
Ingredients
Main Ingredients
- 4 medium sweet potatoes Peeled and thinly sliced
- 2 cups heavy cream
- 3 tablespoons butter For sautéing garlic
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar or gruyere) For topping
- Fresh thyme For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Peel and thinly slice the sweet potatoes.
- In a saucepan, melt the butter over medium heat and sauté the garlic until fragrant.
- Add the heavy cream, salt, and pepper, stirring until combined.
- In a greased casserole dish, layer the sweet potato slices and pour the cream mixture over them.
- Top with shredded cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for another 15 minutes, or until the top is golden brown and the sweet potatoes are tender.
- Garnish with fresh thyme before serving.
Notes
Cut sweet potatoes into even slices for uniform cooking. Experiment with different types of cheese for varied flavors. Add some spices like paprika or nutmeg for an extra kick. You can substitute half and half for the heavy cream for a lighter version. To store, let cool completely and refrigerate for up to 3 days or freeze in a freezer-safe container.