Perfect Scalloped Sweet Potatoes Recipe for a Crowd

Let me tell you, the aroma of sweet potatoes bubbling away in a creamy, spiced sauce and topped with a golden crust is nothing short of heavenly. The first time I made these scalloped sweet potatoes, it was Thanksgiving at my mother’s house, and I wanted something a little different—a dish that still felt comforting and familiar but brought something extra to the table. When everyone went back for seconds and thirds, I knew I had stumbled upon something truly special.

There’s a certain magic in how the earthy sweetness of the potatoes combines beautifully with warm spices like cinnamon and nutmeg, all wrapped in a velvety cream sauce. It’s the kind of dish that feels like a warm hug on a chilly autumn day. My family couldn’t stop raving about it, and even my picky eater nephew asked for more (which is saying something!).

Honestly, this recipe has become a staple for my holiday table—it’s perfect for Thanksgiving, Christmas, or really any time you want to wow your guests. It’s easy to make, feeds a crowd, and is guaranteed to steal the spotlight. Trust me, once you try it, you’ll understand why I’ve made this every year since. Bookmark this one, because you’ll be coming back to it time and time again!

Why You’ll Love This Recipe

• Perfect for Thanksgiving: This dish is a showstopper that pairs beautifully with turkey, ham, or any holiday centerpiece.
• Easy to Make: Despite its impressive appearance, this recipe is straightforward and doesn’t require any fancy techniques. Perfect for both seasoned cooks and kitchen newbies!
• A Crowd-Pleaser: Sweet potatoes, warm spices, and a creamy sauce—what’s not to love? It’s always one of the first dishes to disappear at gatherings.
• Flavor Explosion: The combination of sweet potatoes, cinnamon, nutmeg, and cream creates a rich, decadent dish with a hint of holiday magic.
• Customizable: You can easily adapt this recipe to fit different dietary needs or flavor preferences (more on that later).

What makes this recipe stand out is the way the sweet potatoes soak up the creamy, spiced sauce while baking to perfection. The layers of silky-smooth potatoes and the golden, bubbly crust on top make this dish irresistible. It’s the kind of recipe that creates memories—the one everyone will ask you to make again next year.

What Ingredients You Will Need

This recipe uses simple ingredients that come together to create a dish packed with flavor and perfect for the holiday season. Many of these are pantry staples, so you won’t need to make a special trip to the store.

• Sweet Potatoes: Peeled and thinly sliced (look for firm potatoes with no blemishes).
• Heavy Cream: Adds richness and velvety texture to the dish.
• Whole Milk: Balances the heaviness of the cream for a lighter sauce.
• Butter: Unsalted, for adding that creamy, buttery goodness.
• Garlic: Minced or finely grated for a subtle kick.
• Cinnamon: A pinch to enhance the natural sweetness of the potatoes.
• Nutmeg: Just a smidge for a warm, nutty flavor.
• Salt: Keeps the dish from being overly sweet and balances flavors.
• Pepper: Adds a touch of spice.
• Gruyère Cheese: Shredded (or your favorite melting cheese for a gooey topping).

If you prefer a dairy-free version, you can substitute the cream and milk with full-fat coconut milk. Vegan butter works great in place of regular butter, and you can use a dairy-free cheese alternative for that golden crust on top. The recipe is surprisingly forgiving, so feel free to make these swaps as needed!

Equipment Needed

• Mandoline or Sharp Knife: For slicing the sweet potatoes evenly.
• Large Mixing Bowl: To toss the potatoes with the sauce and spices.
• Whisk: For blending the cream and seasonings seamlessly.
• Baking Dish: A 9×13-inch dish works perfectly, but any similarly sized oven-safe dish will do.
• Aluminum Foil: To cover the dish while baking and ensure the potatoes cook evenly.

If you don’t have a mandoline, don’t worry—a sharp knife will do the trick. Just take your time slicing the potatoes into thin, even rounds. Also, if you want to avoid cleaning up melted cheese, line your baking dish with parchment paper before adding the ingredients.

Preparation Method

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease your baking dish lightly with butter or cooking spray.
2. Prep the sweet potatoes: Peel and slice the sweet potatoes into thin rounds, about 1/8 inch thick. A mandoline works wonders here, but a sharp knife works just as well.
3. Make the cream mixture: In a large mixing bowl, whisk together 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk, 2 tablespoons (30 g) melted butter, 2 cloves of minced garlic, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon salt, and 1/2 teaspoon ground black pepper until smooth.
4. Layer the potatoes: Arrange half of the sliced sweet potatoes in an even layer in the baking dish. Pour half of the cream mixture over the potatoes, spreading it evenly. Repeat with the remaining sweet potatoes and cream mixture.
5. Add the cheese: Sprinkle 1 cup (100 g) of shredded Gruyère cheese evenly over the top layer of sweet potatoes.
6. Bake: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
7. Cool and serve: Let the dish rest for 10 minutes before serving to allow the sauce to thicken. Garnish with fresh thyme or parsley if desired.

Pro tip: If your cheese isn’t browning evenly, switch your oven to broil for the last couple of minutes, but keep a close eye on it to prevent burning!

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your scalloped sweet potatoes turn out perfectly:

• Slice evenly: Whether you use a mandoline or knife, make sure your sweet potato slices are uniform in thickness for even cooking.
• Don’t skip the foil: Covering the dish helps the sweet potatoes cook through without drying out. Removing the foil later allows the cheese to brown beautifully.
• Season generously: Sweet potatoes have a natural sweetness, but seasoning them well ensures a balanced flavor. Taste your cream mixture before pouring it over the potatoes.
• Use high-quality cheese: Gruyère melts beautifully and adds a nutty flavor, but you can experiment with sharp cheddar or Parmesan for a different twist.
• Let it rest: After baking, allow the dish to rest for 10 minutes so the sauce can thicken and set properly.

Variations & Adaptations

Want to make this recipe your own? Here are some ideas:

• Vegan Version: Swap heavy cream and milk for full-fat coconut milk, use vegan butter, and top with a dairy-free cheese alternative.
• Add a Crunchy Topping: Sprinkle crushed pecans or breadcrumbs mixed with melted butter and herbs over the cheese layer for added texture.
• Spice It Up: Add a pinch of cayenne or smoked paprika to the cream mixture for a subtle kick.
• Cheese Substitutions: Try sharp cheddar, Parmesan, or even Monterey Jack for a different flavor profile.
• Single-Serve Adaptation: Bake the dish in individual ramekins for a more elegant presentation.

I once made a version with crumbled bacon sprinkled between the layers, and it was a huge hit—definitely worth a try if you’re a bacon lover!

Serving & Storage Suggestions

This dish is best served warm, straight out of the oven. Here are some tips for serving and storing:

• Serving Temperature: Serve hot, garnished with fresh herbs like parsley or thyme.
• Pairing Suggestions: This dish pairs beautifully with roasted turkey, honey-glazed ham, or even a simple green salad for balance.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze leftovers for up to 2 months. Wrap the dish tightly in foil and seal in a freezer-safe bag.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for convenience.

Allowing the dish to sit overnight in the fridge can deepen the flavors, making leftovers even tastier!

Nutritional Information & Benefits

Here’s a rough breakdown of the nutritional value per serving (based on 8 servings):

• Calories: ~350
• Protein: ~8g
• Fat: ~20g
• Carbohydrates: ~40g

Sweet potatoes are packed with beta-carotene, which is great for eye health, and they’re loaded with fiber to keep you full and satisfied. The cream and cheese add a dose of calcium, while optional add-ins like pecans or bacon can boost protein. Just be mindful of the fat content if you’re watching your intake!

Conclusion

If you’re looking for a side dish that’s equal parts comforting, delicious, and visually stunning, this scalloped sweet potatoes recipe is for you. It’s the kind of recipe that gets passed down and requested year after year, and I can’t wait for you to try it out!

Feel free to customize it with your favorite spices, cheeses, or toppings—let your creativity shine! I love this recipe because it feels like a warm hug in every bite, and it’s always a hit at my family gatherings.

Let me know how yours turns out in the comments below, and don’t forget to share this recipe with your friends and family. Happy cooking, and have a wonderful Thanksgiving!

FAQs

Can I make scalloped sweet potatoes ahead of time?

Yes! Prepare the dish up to the baking step and cover it tightly with foil. Store it in the refrigerator for up to 24 hours. When ready to serve, bake as directed.

Can I use regular potatoes instead of sweet potatoes?

Absolutely! You can substitute sweet potatoes with Yukon Gold or Russet potatoes for a classic scalloped potato dish.

How do I prevent my sweet potatoes from turning mushy?

Slice the sweet potatoes thinly and evenly, and make sure not to overbake. The foil helps them cook evenly without becoming too soft.

Can I use a different type of cheese?

Yes, Gruyère works great, but sharp cheddar, Parmesan, or Monterey Jack are excellent alternatives.

What’s the best way to reheat leftovers?

Reheat leftovers in a 350°F (175°C) oven until warmed through, or use the microwave for individual portions. Add a splash of milk or cream to keep the dish moist while reheating.

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