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Garlic Scalloped Sweet Potatoes

Garlic Scalloped Sweet Potatoes: Creamy Comfort in Every Bite

Garlic Scalloped Sweet Potatoes are a creamy, rich dish that blends sweet potato goodness with a savory garlic sauce.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 medium Sweet Potatoes firm, even-sized for uniform slices
  • 4 tablespoons Unsalted Butter
  • 3-4 cloves Garlic minced, for depth of flavor
  • 1 cup Heavy Cream can substitute half-and-half for a lighter option
  • 1/2 cup Milk to balance creaminess
  • 1 teaspoon Salt to enhance sweetness
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Paprika optional for warmth and color
  • 1/4 teaspoon Nutmeg optional, use sparingly
For Optional Additions
  • 1 cup Shredded Cheese Gruyère, mozzarella, or cheddar recommended
  • 1/2 cup Grated Parmesan for topping
  • 1 tablespoon Fresh Thyme or Parsley optional garnish

Equipment

  • 9x13-inch Baking Dish
  • medium saucepan
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish.
  2. Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Add 3-4 cloves of minced garlic and sauté for 1-2 minutes until fragrant. Stir in 1 cup of heavy cream, ½ cup of milk, and season with salt and black pepper. Warm gently without boiling.
  3. Slice 3-4 medium sweet potatoes into thin rounds. In the buttered dish, layer half the slices, season with salt and pepper, then pour half of the garlic cream over them.
  4. If using cheese, sprinkle a cup of shredded cheese over the first layer. Add the remaining sweet potato slices, season again, and pour the rest of the garlic cream on top. Finish with grated Parmesan.
  5. Cover the dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 15-25 minutes until the top is golden brown and the sweet potatoes are tender.
  6. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Nutrition

Serving: 1servingsCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 20000IUVitamin C: 25mgCalcium: 150mgIron: 1.5mg

Notes

For a creamy vegan alternative, substitute heavy cream with full-fat coconut milk and omit cheese. Store leftovers in an airtight container for up to 4 days.

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