Scalloped Sweet Potatoes

Scalloped potatoes are the perfect comfort food for when the cold weather arrives. Replacing the typical white potatoes with sweet potatoes kicks it up a notch and turns this classic side dish into a rich creamy indulgence everyone will love.

A Twist on the Classic Scalloped Potato Dish

Scalloped sweet potatoes are a great way to bump up your favourite cold weather dinner and add a little colour to your plate. Sliced and cooked in heavy cream, shallots, butter and thyme, they add a little extra elegance that can be the perfect side dish for entertaining.

How to Make Scalloped Sweet Potatoes:

Scalloped potatoes are fairly straight forward and quick to make, giving you big flavour for minimal time and effort. Their rich creaminess with just a hint of sweetness also makes them a great side dish for entertaining and holiday meals.

Here are a couple tips to help when preparing the dish:

  • Slice the potatoes into even 1/4 inch rounds before baking to allow for even baking. If you have a mandolin, it can help make this job easier and faster.
  • Using a shallow casserole dish allows the potatoes to cook evenly and faster than a deeper dish. I used a 1.8L oval casserole dish for this recipe.
  • Be sure to get the cream sauce between the layers of potatoes. Use a fork to move the potato rounds if necessary to allow the cream to flow everywhere.

Whether it’s for a winter weeknight meal, or for a holiday meal, everyone is sure to love the decadence of this dish.

Scalloped Sweet Potatoes

Sliced sweet potatoes add a hint of elegance to the classic scalloped potato dish and give you a creamy, rich decadent side dish that's perfect for either a weeknight dinner, or for entertaining.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Servings 6


  • 2 tbsp butter
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1.5 cups heavy cream
  • 1 tsp fresh thyme, chopped
  • salt and pepper, to taste
  • 2 pounds sweet potatoes (about 3-4 large), sliced in 1/4 inch rounds
  • *Optional – 1/2 cup of your favourite (shredded) cheese for topping


  • Preheat oven to 350 degrees. Grease a shallow casserole dish with butter or cooking spray.
  • In a medium saucepan, melt butter over medium heat.
  • Add shallots to pan and cook 2-3 minutes until soft. Add garlic and cook until fragrant, about 1 more minute.
  • Add heavy cream, thyme, salt and pepper to saucepan. Stir to combine. Simmer for 5 minutes. Turn off heat and set aside.
  • Evenly distribute the sweet potato rounds in your casserole dish. If your casserole dish is larger, you can add more potatoes. Ideally the potatoes should be about 3 layers deep.
  • Slowly pour cream mixture evenly across the potatoes, taking care to get into all areas around the slices. Optional – top with 1/2 cup of shredded cheese. I used Irish Cheddar.
  • Bake for 35-40 minutes or until the potatoes are tender.

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