Scalloped Sweet Potatoes Recipe

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Back in early November, Stephan and I took a quick, one-night trip down to the Outer Banks of North Carolina to read, walk on the beach, eat, drink, and RELAX. Between his schedule and mine, two days and one night was all we could fit in, but it was exactly what we needed. Because we’re foodies, we love to explore farm stands, and there are several along the way to choose from. Our favorite is Morris Farm Market, but we also picked up a huge box of sweet potatoes at Powell’s Roadside Market.

Sweet potatoes are full of fiber, vitamin C, beta carotene, B Vitamins, and calcium–and they’re delicious! We used some of them for sweet potato casserole on Thanksgiving. We had baked sweet potatoes. We had sweet potato fries.  Eventually, I wanted to make something a little different, that would also maybe put a little dent in the box that never seems to empty….

I served these with baked salmon fillets and buttered broccoli, but they would go nicely with almost anything that you’d serve with potatoes, rice, etc.

sweet potatoes prep

Start by peeling 4-5 sweet potatoes and slicing them into 1/4″ thick rounds (roughly–no one is going to get out a ruler and measure them–just make sure they’re all about the same thickness so they’ll cook evenly). Then, grease a 13×9 pan or a large casserole, and place a layer of potatoes in the bottom of the pan.

In the meantime, peel and mince three cloves of garlic and put into a saucepan with two cups of cream and two tablespoons of butter. Heat to a simmer, then take off the heat.

Combine one teaspoon of salt with 1/4 teaspoon of pepper and sprinkle some over the layer of potatoes. Sprinkle Italian Seasoning over them as well. Continue layering the potatoes and seasonings until you’ve mostly filled the pan, then pour the cream mixture over the potatoes. Bake for 30-40 minutes in a 400 degree preheated oven until potatoes are tender. Sprinkle on 1/2 cup shredded Swiss cheese and 1/2 cup shredded mozzarella cheese (or more if you’re a cheese fan like me). Bake another five minutes until cheese is melted. Remove from the oven and let cool 10-15 minutes to let the sauce thicken, and to prevent burning the heck out of your mouth!

scalloped sweet potatoes



4-5 medium sweet potatoes

2 cups cream

2 Tbl. unsalted butter

3 cloves garlic, minced

1 tsp. Italian Seasoning

1 tsp. salt

1/4 tsp. pepper

1/2 cup shredded Swiss cheese and 1/2 cup shredded Mozzarella, or more to taste

Preheat oven to 400 degrees. Grease a 13 x 9 pan or large casserole dish. Peel and slice potatoes into 1/4 inch slices and layer in pan. Sprinkle salt, pepper, and Italian Seasoning over potatoes, and repeat until the pan is almost full (leave some room for the cream).

Heat 2 cups of cream in a saucepan with 2 tablespoons butter and the minced garlic, then pour over the potatoes.

Bake 30-40 minutes or until the potatoes are tender, then top with the cheese and bake another 5 minutes. Let rest 10-15 minutes and enjoy!

Yield: 4 large servings, or 6-8 small ones


What’s your favorite way to use sweet potatoes? Leave us a comment!


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