For Christmas dinner this year I wanted to make something besides my Yummy Sweet Potato Casserole. Not because it’s not good, I just like to mix things up. This Scalloped Sweet Potatoes dish is exactly what I was looking for.
As often as I can, I try to use sweet potatoes instead of regular potatoes as they are a rich source of fiber as well as iron and calcium and a good source of B vitamins and vitamin C.
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Scalloped vs au Gratin
There are basically two main differences between the two potato dishes. Potatoes au gratin uses grated/shredded cheese while Scalloped potatoes typically do not. Secondly, scalloped potato slices tend to be thicker than au gratin.
To make this recipe as easy as possible to make, I recommend you use a mandolin to slice the sweet potatoes once they are peeled.
You can use a knife if you want but you need to try and keep all the slices to about 1/8 inch thick so they cook evenly.
Gather your Ingredients
You will need the following ingredients to make this Scalloped Sweet Potatoes recipe (see recipe card for quantities): Heavy Cream, Light Brown Sugar, Vanilla Extract, Ground Cinnamon, Ground Nutmeg, Sweet Potatoes and Salt & Pepper.
How to Make Scalloped Sweet Potatoes
- Preheat the oven to 375°F.
- In a mixing bowl, whisk together the heavy cream, light brown sugar, vanilla extract, ground cinnamon, and ground nutmeg until smooth.
- In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper.
- Repeat with the remaining potatoes and cream, seasoning with salt and pepper to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes.
- Remove from the oven and let rest for 15 minutes before serving.
Scalloped Sweet Potatoes
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Ingredients
- 2 Cups Heavy Whipping Cream
- 2 Tbsp Light Brown Sugar
- 1 Tsp Vanilla Extract
- 1 ¼ Tsp Ground Cinnamon
- ¼ Tsp Ground Nutmeg, freshly grated
- 5 medium Sweet Potatoes, peeled and sliced 1/8 inch thick
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, whisk together the heavy cream, light brown sugar, vanilla extract, ground cinnamon, and ground nutmeg until smooth.
- In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper.
- Repeat with the remaining potatoes and cream, seasoning with salt and pepper to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes.
- Remove from the oven and let rest for 15 minutes before serving.
If you like Scalloped Sweet Potatoes then this recipe is a must try. The heavy cream and cinnamon makes this recipe delicious.