The moment sweet potatoes start caramelizing in the oven—oh, you know it’s going to be good! There’s something magical about the creamy, golden layers of scalloped sweet potatoes, bubbling away with a hint of thyme and that sweet-savory aroma drifting through the kitchen. I still remember my first Thanksgiving away from home, stumbling my way through this scalloped sweet potatoes recipe with only half the right ingredients and a pie pan that barely fit in my tiny oven. But you know what? That was the year my friends started begging for the recipe! I’ve tweaked it a dozen times since, and now it’s my go-to classic holiday casserole dish.
This scalloped sweet potatoes recipe is that rare unicorn: decadent enough for a holiday, yet simple enough for Sunday dinner. Whether you’re feeding a crowd or just treating yourself to a cozy night in, it fits right in. Sweet potatoes bring natural sweetness, and the creamy sauce takes it over the top (without being heavy). My family loves it because it’s a lighter twist on the usual gratin, but you still get all the indulgent flavor. Honestly, if you’re juggling picky eaters, vegetarians, or gluten-free guests, this is the holiday side that keeps everyone happy.
I’ve tested this scalloped sweet potatoes recipe more times than I can count—tweaking the sauce, playing with spices, and even sneaking in a little cheese (it never hurt anyone, right?). The result is a classic holiday casserole that’s foolproof, incredibly satisfying, and destined to become a new tradition. Whether you’re new to scalloped sweet potatoes or a seasoned pro, you’ll love how easy and impressive this dish is. Let’s get baking!
Why You’ll Love This Scalloped Sweet Potatoes Recipe
- Quick & Easy: You can prep the entire scalloped sweet potatoes casserole in about 20 minutes—no fancy gadgets required. It’s perfect for busy holiday mornings or when you want something impressive without the fuss.
- Simple Ingredients: Every ingredient is easy to find and probably already in your kitchen. No searching for obscure spices or specialty dairy here.
- Perfect for Holidays & Gatherings: This scalloped sweet potatoes recipe shines at Thanksgiving, Christmas, or any potluck. The casserole dish looks gorgeous straight from the oven—those golden, caramelized edges are irresistible.
- Crowd-Pleaser: Sweet potatoes have a way of winning everyone over, from kids to grandparents. With its creamy sauce and tender layers, this dish always disappears fast.
- Unbelievably Delicious: The combination of sweet potatoes, aromatic herbs, and a silky sauce is pure comfort food. Each bite is creamy, subtly sweet, and infused with that cozy holiday flavor.
What really sets this scalloped sweet potatoes recipe apart is the perfect layering—thinly sliced sweet potatoes get coated in a homemade cream sauce, seasoned just right, and baked until the top is golden and bubbly. No dry edges or soggy centers! I blend a little sharp cheese into the sauce for an extra flavor pop (but you can skip it for dairy-free). I’ve tried a lot of scalloped sweet potato casseroles, and this one nails the balance between creamy, savory, and lightly sweet—without drowning the potatoes in sauce.
Honestly, this isn’t just a side dish—it’s the kind of casserole people sneak seconds of, even after a big meal. There’s something so comforting about the warm, soft layers and the gentle sweetness that feels like a hug on your plate. If you’re looking for a holiday dish that’s easy to make, looks impressive, and tastes even better the next day, this scalloped sweet potatoes recipe will be your new favorite. No more boring casseroles—this one’s a keeper!
What Ingredients You Will Need
This scalloped sweet potatoes recipe uses wholesome, easy-to-find ingredients that come together for a dish that’s rich and comforting—without being heavy. Most of these are pantry staples, and you can swap in alternatives as needed. Here’s what you’ll need:
- Sweet Potatoes (about 2.5 lbs / 1.1 kg): Choose firm, orange-fleshed sweet potatoes for the best texture and color. Slice them thinly—about 1/8 inch (3 mm)—for even cooking. I like to leave the skins on for extra fiber, but you can peel them if you prefer a smoother look.
- Heavy Cream (2 cups / 480 ml): The secret to that luscious, creamy sauce! You can use half-and-half for a lighter version, though the result will be a bit less rich.
- Whole Milk (1 cup / 240 ml): Helps thin out the cream so the sauce isn’t too thick. For a dairy-free option, try unsweetened cashew or oat milk.
- Unsalted Butter (3 tbsp / 42 g): Adds richness and helps brown the top beautifully. I always use unsalted so I can control the saltiness.
- Garlic (3 cloves, minced): For that savory kick. If you love garlic, add an extra clove—it’s your casserole!
- Fresh Thyme (2 tsp, chopped): Gives an earthy herbal note that pairs perfectly with sweet potatoes. You can swap in rosemary or sage for a different twist.
- Salt (1 ½ tsp / 9 g) & Black Pepper (½ tsp / 1 g): Essential for bringing out the flavors. Taste the sauce and adjust as needed.
- Gruyère or Sharp Cheddar Cheese (1 cup / 100 g, grated): Optional, but highly recommended for a savory depth. Gruyère gives a nutty, classic flavor; cheddar brings extra bite. For dairy-free, leave it out or use vegan cheese.
- Nutmeg (¼ tsp / 0.5 g, freshly grated): Just a pinch, but it makes a big difference. Nutmeg adds warmth and rounds out the flavors. Don’t skip it!
- Optional Garnish: Chopped Parsley or Chives—for a pop of color and freshness before serving.
If you’re short on heavy cream, you can substitute half the amount with evaporated milk or even coconut cream for a subtle twist. If you want to make it gluten-free, there’s no flour in the basic recipe—just check that your cheese is gluten-free if you’re adding it. For anyone avoiding dairy altogether, a combo of unsweetened oat milk and coconut cream works surprisingly well (though you’ll miss out on some cheesy flavor).
When I’m making this scalloped sweet potatoes recipe for a big crowd, I double the batch and bake it in a larger roasting pan. And if you’re in a pinch, you can prep the sauce ahead—just give it a good whisk before pouring over the potatoes. Trust me, even with simple ingredients, this casserole is pure magic.
Equipment Needed
- Mandoline Slicer or Sharp Chef’s Knife: For getting those sweet potatoes wafer-thin. Honestly, if you’re confident with a knife, go for it—just watch your fingers! Mandolines make it super quick and perfectly even, but I’ve made plenty of “rustic” versions with just a knife.
- Large Mixing Bowl: To toss the potato slices with a bit of salt and herbs before layering.
- Medium Saucepan: For making the cream sauce. A nonstick one is easiest for cleanup.
- Whisk: Essential for blending the sauce so it’s silky smooth and lump-free.
- 9×13-inch (23×33 cm) Baking Dish: Classic casserole shape. If you only have a round or oval dish, just keep the layers a bit thinner so everything cooks evenly.
- Aluminum Foil: To cover the dish while baking so the top doesn’t brown too quickly.
- Oven Mitts: Because that bubbling casserole gets seriously hot.
Don’t stress if you don’t have a mandoline—just slice as thinly as you can by hand. For the sauce, I’ve used everything from a little nonstick pot to an old cast-iron saucepan (just make sure to keep stirring so nothing scorches). And if you’re short on mixing bowls, a big salad bowl or even a clean pot will work. I always recommend hand-washing your mandoline (trust me, the dishwasher can dull the blade fast!) and periodically checking your casserole dish for chips or cracks if it’s an older one. No need to break the bank on fancy equipment—this recipe is all about comfort, not perfection.
How to Make Scalloped Sweet Potatoes
-
Prep the Oven & Baking Dish:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with a little butter or nonstick spray. This helps prevent sticking and makes serving so much easier. -
Slice the Sweet Potatoes:
Wash and dry about 2.5 lbs (1.1 kg) of sweet potatoes. Slice them into 1/8-inch (3 mm) rounds using a mandoline or sharp chef’s knife. Try to keep the slices uniform for even baking. If you’re peeling, do that first, but I usually leave the skins on for extra nutrients. -
Make the Cream Sauce:
In a medium saucepan over medium heat, melt 3 tbsp (42 g) unsalted butter. Add 3 minced garlic cloves and 2 tsp chopped fresh thyme; cook for about 1 minute until fragrant (don’t let the garlic brown). Pour in 2 cups (480 ml) heavy cream and 1 cup (240 ml) whole milk. Whisk in 1 ½ tsp (9 g) salt, ½ tsp (1 g) pepper, and ¼ tsp (0.5 g) nutmeg. Bring just to a gentle simmer (about 3-4 minutes), stirring frequently. Remove from heat and stir in 1 cup (100 g) grated cheese if using. -
Layer the Potatoes:
Arrange half the sweet potato slices in overlapping rows in the baking dish. Pour half the cream sauce over the top, spreading evenly. Repeat with remaining potatoes and sauce. Press down gently to submerge the top layer—this helps prevent dry edges. -
Cover & Bake:
Cover the dish tightly with aluminum foil. Bake for 35 minutes. This lets the potatoes steam and soften without over-browning. -
Uncover & Finish Baking:
Remove foil and bake for another 25-30 minutes, or until the top is golden and bubbly and a knife slides easily through the potatoes. If the top is browning too quickly, tent loosely with foil. -
Rest & Serve:
Let the casserole rest at least 15 minutes before serving—this helps the sauce thicken up and makes slicing easier. Garnish with chopped parsley or chives if desired.
Troubleshooting Tips: If your sweet potatoes aren’t soft after the baking time, your slices might be a little thick—just cover and bake an extra 10-15 minutes. If the sauce looks too loose at first, don’t worry—it thickens as it cools. And if you see the edges getting overly brown, just shield them with a bit of foil. For an extra crispy top, pop the casserole under the broiler for 2-3 minutes at the end (keep a close eye on it!).
I’ve found that prepping the sauce while slicing the potatoes is a good time-saver. Also, layering the potatoes so they overlap just a little helps keep everything tender and saucy. The aroma when you uncover that foil? Pure holiday joy!
Cooking Tips & Techniques
There’s a little art and a little science to scalloped sweet potatoes, and after a few hilarious holiday mishaps (soggy centers, anyone?), I’ve got some tried-and-true tricks for casserole success:
- Slice Evenly: Uniform slices mean even cooking. If your slices are too thick, the centers can stay crunchy. Too thin, and they might turn mushy. Aim for about 1/8 inch (3 mm)—I always double-check the first few slices for thickness.
- Don’t Boil the Sauce: Bring the cream sauce to just a simmer, not a boil. Boiling can separate the milk and make the sauce grainy. Stir constantly, and once you see gentle bubbles, you’re good to go.
- Season Well: Sweet potatoes are naturally sweet, so don’t skimp on salt and pepper. Taste the sauce before pouring it over the potatoes—it should taste flavorful, not bland.
- Rest Before Serving: Letting the casserole sit for at least 15 minutes is key. It helps everything set up, so you get tidy slices instead of a runny mess on your plate.
- Cheese Tips: If you’re adding cheese, use freshly grated—bagged shreds can be a little dry and don’t melt as smoothly. I learned the hard way that skipping the cheese or using a mild one can make the dish a bit flat in flavor (so go bold if you’re using cheese!).
- Watch the Oven: Ovens can run hot or cold, so keep an eye on your casserole the first time you make this recipe. If it’s browning too fast, cover with foil. If you want a crispier top, uncover for the last 10 minutes and use the broiler for a final blast of color.
I used to stack the potatoes in big piles, but I’ve learned that neat, overlapping rows cook better and look prettier when serving. If you’re making this for a big meal, prep everything in advance and bake right before guests arrive—the house will smell incredible!
Variations & Adaptations
- Dairy-Free: Use full-fat coconut milk in place of cream and unsweetened oat or cashew milk for the whole milk. Skip the cheese or use a dairy-free alternative. The result is still creamy and full of flavor—with a hint of coconut.
- Vegan Option: Combine the dairy-free swaps above and add a tablespoon of nutritional yeast to the sauce for that cheesy flavor. I’ve tried this with vegan friends, and it’s always a hit.
- Herb Swaps: Switch out thyme for rosemary or sage for a more earthy, wintery flavor profile. In the summer, a handful of fresh basil can be a fun twist.
- Spicy Kick: Add 1/2 teaspoon of smoked paprika or a pinch of cayenne to the sauce for a subtle heat and color.
- Low-Carb Adaptation: For carb-conscious eaters, you can swap half the sweet potatoes for thinly sliced rutabaga or turnip. The flavor is slightly earthier, but still delicious.
- Extra Crunch: Top the casserole with a mixture of panko breadcrumbs and grated Parmesan during the last 10 minutes for a crispy golden finish.
Personally, I’ve made a southwestern version with chipotle powder and Monterey Jack cheese (it disappeared in record time!). Don’t be afraid to get creative—this scalloped sweet potatoes recipe is super forgiving and adapts to whatever you’ve got in the fridge.
Serving & Storage Suggestions
Scalloped sweet potatoes are best served warm, straight from the oven, when the cream is still bubbling and the top is perfectly golden. For a pretty presentation, garnish with chopped parsley or fresh chives—you eat with your eyes first, right?
This casserole pairs beautifully with classic holiday mains like roast turkey, glazed ham, or even a simple grilled chicken. For a vegetarian spread, it’s fantastic alongside a crisp green salad and roasted Brussels sprouts. A glass of lightly oaked Chardonnay or sparkling apple cider is a lovely match, too.
To store leftovers, cover the baking dish tightly and refrigerate for up to 4 days. The flavors actually deepen overnight, so it’s even better the next day! To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or microwave individual portions until hot. You can also freeze portions for up to a month—just let thaw in the fridge before reheating.
Pro tip: If the sauce thickens too much after chilling, stir in a splash of milk or cream before reheating to bring back that silky texture. The sweet potatoes hold their shape well, so it’s easy to serve leftovers as a side or even for breakfast with a poached egg on top (trust me!).
Nutritional Information & Benefits
Each serving of scalloped sweet potatoes (about 1 cup) has roughly 280 calories, 8g protein, 13g fat, and 37g carbohydrates. Sweet potatoes are loaded with vitamin A, potassium, and fiber—plus they’re naturally gluten-free. The cream sauce adds richness, so if you’re looking to lighten things up, use half-and-half and reduce the cheese.
This recipe is vegetarian-friendly and easy to make gluten-free. Be sure to check your cheese and any prepared ingredients if you’re sensitive to gluten. For allergen concerns, swap out dairy as needed (see variations above).
Personally, I love that you get a comfort-food vibe with a boost of nutrients, thanks to all those sweet potatoes. It’s a dish you can feel good about sharing—holiday indulgence, but with benefits!
Conclusion
If you’re searching for a show-stopping side that’s easy, comforting, and guaranteed to impress, this scalloped sweet potatoes recipe is your answer. It’s become a staple at my holiday table, and honestly, I make it year-round because it’s just that good. The creamy layers, sweet-savory flavor, and gorgeous golden top make it a dish everyone remembers.
Don’t be afraid to make it your own—add your favorite cheeses, herbs, or extra spices. The best recipes are the ones you tweak for your family. I love this casserole because it always brings people together, and there’s never a crumb left (which is secretly the best compliment).
Give this scalloped sweet potatoes recipe a try—then let me know how it went! Drop your favorite variations or tips in the comments, and share a photo if you make it. Wishing you happy holidays and plenty of delicious moments around the table!
FAQs – Scalloped Sweet Potatoes Recipe
Can I make scalloped sweet potatoes ahead of time?
Absolutely! Assemble the casserole up to one day in advance, cover tightly, and refrigerate. Let it come to room temperature for about 30 minutes before baking, or add extra baking time if cooking straight from the fridge.
Can I use regular potatoes instead of sweet potatoes?
You can substitute half or all the sweet potatoes with Yukon Gold or russet potatoes for a more traditional gratin. The texture will be slightly different but still delicious.
How do I prevent the casserole from being watery?
Slice the sweet potatoes thinly and bake uncovered for the last 25-30 minutes. If the sauce still looks loose, let the casserole rest before serving—this allows it to thicken naturally.
Is this recipe gluten-free?
Yes, as long as you use gluten-free cheese and check any packaged ingredients. There’s no flour in the sauce, making it naturally gluten-free and perfect for sensitive tummies.
What’s the best cheese to use in scalloped sweet potatoes?
Gruyère is classic for its nutty flavor, but sharp cheddar, Monterey Jack, or a blend work great too. For a dairy-free option, try your favorite vegan shredded cheese or skip it entirely—the casserole will still be creamy and flavorful.
Pin This Recipe!
Scalloped Sweet Potatoes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This scalloped sweet potatoes recipe features creamy, golden layers of thinly sliced sweet potatoes baked in a luscious herb-infused cream sauce. It’s a decadent yet simple casserole that’s perfect for holidays or cozy dinners, and easily adaptable for gluten-free or vegetarian diets.
Ingredients
- 2.5 lbs (about 4–5 medium) sweet potatoes, sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup (about 4 oz) Gruyère or sharp cheddar cheese, grated (optional)
- 1/4 teaspoon freshly grated nutmeg
- Chopped parsley or chives, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Wash and dry sweet potatoes. Slice into 1/8-inch rounds using a mandoline or sharp knife. Peel if desired.
- In a medium saucepan over medium heat, melt butter. Add garlic and thyme; cook 1 minute until fragrant.
- Pour in heavy cream and milk. Whisk in salt, pepper, and nutmeg. Bring to a gentle simmer (3-4 minutes), stirring frequently. Remove from heat and stir in cheese if using.
- Arrange half the sweet potato slices in overlapping rows in the baking dish. Pour half the cream sauce over the top. Repeat with remaining potatoes and sauce. Press down gently to submerge the top layer.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove foil and bake another 25-30 minutes, until the top is golden and bubbly and a knife slides easily through the potatoes. Tent with foil if browning too quickly.
- Let rest at least 15 minutes before serving. Garnish with parsley or chives if desired.
Notes
For dairy-free, use coconut milk and oat or cashew milk, and skip the cheese or use a vegan alternative. Slice potatoes evenly for best texture. Letting the casserole rest before serving helps the sauce thicken. For a crispy top, broil for 2-3 minutes at the end. Can be made ahead and reheated; leftovers keep well for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 280
- Sugar: 9
- Sodium: 450
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 37
- Fiber: 5
- Protein: 8
Keywords: scalloped sweet potatoes, holiday casserole, sweet potato gratin, vegetarian side, gluten-free, Thanksgiving, Christmas, easy casserole, creamy sweet potatoes, comfort food
