Thinly sliced sweet potatoes baked in a buttery garlic parmesan sauce - this scalloped sweet potato dish is the cozy, savory side you didn't know you needed. Made without cream or milk!
You might also like Scalopped Potatoes Au Gratin and Chicken Bites and Sweet Potatoes.
These scalloped sweet potatoes go perfectly with Beer Braised Lamb Shanks, Roasted Spatchcock Chicken, and of course Slow Cooker Boneless Turkey Breast.
If you think sweet potatoes are only for casseroles and marshmallow toppings, these garlic parmesan sweet potatoes will change your mind. Roasted at high heat until caramelized and crispy, then tossed in garlicky butter and showered with parmesan - they're savory, rich, and completely addictive.
These scalloped sweet potatoes take everything you love about the classic comfort dish and make it even better. Thinly sliced sweet potatoes are layered with a rich garlic butter sauce and topped with freshly grated parmesan, then baked until golden and bubbling.
Unlike the overly sweet versions you might be used to, this recipe leans savory - making it a stunning side dish for holiday tables or an easy weeknight dinner alongside roasted chicken or pan-seared pork chops. And the best part? It's surprisingly simple to pull together with just one baking dish.
Easy Scalloped Sweet Potatoes
Scalloped sweet potatoes with Garlic and Parmesan are great when you want something healthy, yet sweet and filling as your side for Thanksgiving or just as your carb fix.
They perfectly blend the natural sweetness of sweet potatoes with a creamy, garlicky sauce and the savory punch of Parmesan cheese. These creamy scalloped sweet potatoes are a fantastic alternative to traditional scalloped potatoes, ideal for holidays, dinner parties, or cozy family meals. They are made with butter, cheese and aromatics (garlic, shallots and thyme) only and do not require any cream or milk!
New to sweet potatoes? I Cooked Sweet Potatoes Every Possible Way So You Don't Have To is a perfect place to start!
Why You'll Love This Recipe
- Thinly sliced potatoes bake to fork-tender perfection with a golden, cheesy crust!
- Flexible enough for weeknights yet festive for Thanksgiving or Christmas-always a crowd-pleaser no matter the occasion.
- Easy to customize with vegan or gluten-free options, alternate cheeses, and versatile seasoning choices for every preference.
- This scalloped sweet potato recipe is simple to make ahead, easy to store and reheat, and reliably delicious as leftovers-a practical choice for busy cooks!
Key Ingredients
- Sweet potatoes are naturally sweet but also creamy when baked. Make sure to select fresh, firm sweet potatoes without blemishes and then cut them into thin, uniform slices that are essential for consistent cooking. I love to use my mandolin slicer for that.
- Garlic and shallots: Always go with the fresh garlic as it delivers a robust flavor, while shallots add mild onion undertones without overpowering the dish.
- Butter Makes the sweet potatoes creamy, contributing to a silky mouthfeel and helping sauté the aromatics.
- Garlic: This is one place where there really are no substitutes. Add both fresh garlic AND garlic powder to your sweet potatoes and plenty of it. I prefer fresh garlic and mince it myself, but you can also buy minced one that comes in the jar.
- Parmesan: I use regular grated parmesan cheese in this recipe, you can also use shredded parmesan if you have it on hand. Remember to try to get the freshest cheese!
- Salt and pepper: Season with kosher salt and freshly cracked pepper to taste, ensuring every layer is flavorful.
- Seasonings and herbs: Again, keeping this recipe simple, I simply add salt, pepper and fresh thyme. If you'd like a little bit of spice, add a pinch of red pepper flakes to the dish.
Step-By-Step Directions with Tips
- Peel sweet potatoes and slice them evenly, ideally to about ⅛ inch thickness using a mandolin slicer. Uniform slices ensure even cooking.
- Prepare the sauce by melting butter over medium heat, then sauté minced garlic and finely diced shallots until fragrant.
- Add fresh thyme, salt, and pepper, then stir in the melted butter and gradually add freshly grated Parmesan cheese, stirring until well blended and smooth.
- Toss potato slices in the butter sauce from step 3 to coat evenly.
- Layer the coated potato slices upright or flat in the baking dish, pouring any remaining sauce evenly over the top.
- Cover with foil and bake at 400 F. for about 45-60 minutes. Remove foil and continue baking until the sauce bubbles and the top turns golden brown.
- Test doneness by piercing with a fork-the potatoes should be tender with no resistance.
Scalopped Sweet Potatoes with Garlic Parmesan
Ingredients
- 2 sweet potatoes large, peeled and sliced
- 2 teaspoons garlic minced
- 2 tablespoons olive oil
- 3 tablespoons butter melted
- ⅓ cup Parmesan cheese grated
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 1 tablespoon thyme fresh leaves
Instructions
- Preheat your oven to 400ºF (200ºC). Peel and cut sweet potatoes into thin slices.
- Place garlic, oil, butter, salt, garlic powder, Parmesan cheese, Italian seasoning, and thyme leaves in a large bowl and mix well. Throw in sweet potatoes and mix until well coated.
- Prepare baking dish and arrange coated sweet potatoes stacking them one on top of the other.
- Bake sweet potatoes for 40 minutes.
Tips for Success
- Peel sweet potatoes for a smoother texture but leaving the skin adds extra texture and nutrients.
- Soak sliced sweet potatoes in cold water if prepping ahead to prevent oxidation and discoloration; dry well before coating to avoid watery sauce.
- Use fresh Parmesan instead of pre-shredded to avoid anti-caking agents that affect sauce texture.
- Rotate the baking dish midway to ensure even cooking.
- For a crispy top, broil for the last few minutes, watching carefully to prevent burning.
Why are my scalloped sweet potatoes watery
- Always pat sweet potato slices dry after rinsing or soaking before layering them in the dish.
- Slice potatoes very thin and as evenly as possible to promote uniform cooking and thickening.
- Uncover during the last part of baking to allow moisture to escape and the top to brown.
- Choose cheeses that melt and thicken, like Parmesan, Gruyère, or cheddar, for a more cohesive texture.
- If prepping ahead, drain any accumulated liquid from sliced potatoes before assembling and baking
How to slice sweet potatoes for scalloped potatoes
- Always wash, peel, and pat potatoes dry before slicing to prevent slipping and to ensure smooth slices.
- Use a mandoline slicer for uniform ⅛" rounds; it's quicker and ensures all potatoes bake evenly.
- If using a knife, cut sweet potatoes in half to stabilize and slice carefully with downward motion; aim for thin, even cuts.
- In absence of a mandoline, a food processor with a slicing attachment offers a safe, fast alternative.
Substitutions for Scalloped Sweet Potatoes
- To change up the flavor, try adding smoked paprika or cayenne for subtle heat, or swap thyme for rosemary or sage for a different herbal note.
- Yukon gold or russet potatoes can substitute sweet potatoes for a classic scalloped potato dish.
- Add-ins like caramelized onions, cooked bacon, or shredded cheeses such as Gruyère or cheddar are great for fun and the sake of the variety.
- For a lighter version, replace some cream with chicken or vegetable broth.
Can I use yams instead of sweet potatoes?
Do you know the difference between a sweet potato and a yam? Most grocery stores offer both varieties. Although both are root vegetables that come from a flowering plant, they are not related at all and actually don't even have a lot in common. Yams are cylindrical in shape and are starchier and drier than sweet potatoes. Go yams!
Sweet potatoes can be of soft and firm variety and these two types of sweet potatoes cook differently. Firm sweet variety still remains firm and a little waxy after cooking, while the soft sweet potatoes become fluffy and creamy.
Both will work well in this recipe.
Troubleshooting Common Issues
- Crunchy potatoes: Slice thinly and test doneness in multiple spots, adjusting baking time accordingly.
- Watery sauce: Ensure sweet potato slices are dry before coating. Avoid over-soaking and drain well if prepped early. Use full-fat dairy to prevent splitting.
- Blanched or grayish potatoes: Prevent discoloration by keeping sliced potatoes submerged in cold water until ready to use.
- Bland flavor: Season each layer with salt and pepper and use flavorful cheese and fresh herbs.
- Sauce splitting: Use full-fat dairy and avoid overcooking; temper sauce gently without rapid temperature changes.
Serving Suggestions
Scalloped sweet potatoes pair well with roasted meats like Roasted Boneless Turkey Breast, Herb and Citrus Roasted Turkey, Brown Sugar Pork Loin, making them perfect for holiday spreads. They also complement vegetarian mains like Turmeric and Carrot Dal or sautéed Lemon Garlic Green Beans for a hearty meal.
Serve warm, garnished with fresh herbs or a sprinkle of extra Parmesan for added richness and visual appeal.
Storage and Leftovers
Store leftover scalloped sweet potatoes in an airtight container in the refrigerator and consume within 3-4 days. Reheat gently in the oven covered with foil to prevent drying out or in the microwave with a damp paper towel to maintain moisture.
For longer storage, scalloped sweet potatoes freeze well for up to three months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Bri says
Hi there, would you recommend freezing this raw or once its cooked and cooled down? Thanks!
Olya Shepard says
You can do both! Baking first - you will have less watery result.
Beata Surma says
Hello under Step-By-Step Directions with Tips it says to add cream but there's no cream listed under the I ingredients nor does the instructions mention cream. Can you please clarify ?
Olya Shepard says
Hi Beata, There is no cream in the recipe. It's just butter.
Lynn says
Wasnt a real fan of sweet potato but OMG I luv this recipe, Thank You!
Olya says
Thank you - so glad you enjoyed the sweet potatoes here!
Kyla says
they were so delicious with our turkey!!!