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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 mins
Cook Time 40 mins
Total Time 1 hr
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.