These garlic butter scalloped sweet potatoes are everything I want in a cozy, indulgent side dish. Thinly sliced sweet potatoes are baked in a rich, garlicky cream sauce with fresh thyme and a golden topping of melted Parmesan. It’s the kind of dish I love to serve during the holidays, but honestly, it’s simple and satisfying enough to make for weeknight comfort food too.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 pounds sweet potatoes, peeled and thinly sliced into 1/8‑inch rounds
1 1/4 cups heavy cream
6 tablespoons butter
6 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 teaspoon cornstarch
1/3 cup Parmesan cheese, freshly grated
Salt and black pepper, to taste
Directions
I preheat the oven to 400°F (200°C) and lightly grease a 9×13‑inch baking dish.
In a saucepan or mixing bowl, I whisk together the heavy cream and cornstarch until smooth. Then I add the butter, garlic, thyme, salt, and pepper, and gently heat it until the butter is melted and the mixture is warm.
I start layering the sweet potato slices in the dish, fanning them out slightly. After each layer, I drizzle some of the cream mixture to coat and keep the slices from oxidizing.
Once all the sweet potatoes are layered, I pour the rest of the cream mixture over the top.
Then I bake the dish for about 30 minutes, then remove it to sprinkle the Parmesan over the top. I return it to the oven for another 10 minutes, until the cheese is golden and bubbly and the potatoes are tender.
I let it cool slightly before serving it warm—it’s rich, comforting, and completely satisfying.
Servings and timing
Servings: 12
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: Approximately 248 kcal per ½ cup serving
Variations
When I want to mix things up, I like using half sweet potatoes and half Yukon golds for a blend of sweet and buttery textures. Sometimes I add a little nutmeg to the cream sauce for warmth, or I swap out the Parmesan for Gruyère when I’m after a more robust cheesy flavor. For a slightly smoky twist, I’ve also stirred in a pinch of smoked paprika.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F oven for 15–20 minutes until heated through. Individual portions reheat well in the microwave, too—just a couple of minutes on medium power works best.
FAQs
How thin should I slice the sweet potatoes?
I aim for slices about 1/8-inch thick. A mandoline slicer helps me get even, thin slices that cook evenly and layer beautifully.
Can I make this dish ahead of time?
Yes, I often assemble the dish a few hours or even a day ahead. I cover it tightly and refrigerate, then bake it just before serving. If baking straight from the fridge, I add a few extra minutes to the cook time.
Can I freeze scalloped sweet potatoes?
While I prefer them fresh, I’ve had success freezing fully baked and cooled portions. I wrap them well and freeze for up to a month. To reheat, I thaw overnight and bake covered at 350°F until hot.
What can I use instead of heavy cream?
I’ve made this with a mix of whole milk and a bit of butter in a pinch. It won’t be as rich, but it still turns out creamy and delicious.
Is this recipe gluten-free?
Yes, it is naturally gluten-free since I use cornstarch instead of flour to thicken the sauce. It’s a great option for guests with gluten sensitivity.
Conclusion
This garlic butter scalloped sweet potatoes recipe is a comforting, flavorful side dish I keep coming back to. Whether I’m celebrating a holiday or just craving something rich and satisfying, it’s always a standout. With minimal prep and simple ingredients, it’s easy to make yet impressive enough for any table.
📖 Recipe:
Print
Garlic Butter Scalloped Sweet Potatoes
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
These garlic butter scalloped sweet potatoes are a rich and comforting side dish featuring thinly sliced sweet potatoes baked in a garlicky cream sauce with fresh thyme and topped with golden, melted Parmesan cheese. Perfect for holidays or weeknight meals.
Ingredients
3 pounds sweet potatoes, peeled and thinly sliced into 1/8‑inch rounds
1 1/4 cups heavy cream
6 tablespoons butter
6 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 teaspoon cornstarch
1/3 cup Parmesan cheese, freshly grated
Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13‑inch baking dish.
- In a saucepan or mixing bowl, whisk together the heavy cream and cornstarch until smooth. Add butter, garlic, thyme, salt, and pepper, and gently heat until butter is melted and mixture is warm.
- Layer the sweet potato slices in the baking dish, slightly fanning them out. Drizzle some of the cream mixture over each layer.
- After layering all the sweet potatoes, pour the remaining cream mixture over the top.
- Bake for 30 minutes, then remove from the oven and sprinkle Parmesan cheese over the top.
- Return to the oven and bake for an additional 10 minutes, until cheese is golden and bubbly and potatoes are tender.
- Let cool slightly before serving warm.
Notes
Use a mandoline slicer for evenly thin sweet potato slices.
Try mixing sweet potatoes with Yukon golds for variety.
Add nutmeg to the cream sauce for extra warmth.
Swap Parmesan with Gruyère for a deeper cheesy flavor.
Store leftovers in the fridge for up to 4 days.
Reheat in oven at 350°F for 15–20 minutes or microwave individual portions.
This dish can be assembled ahead of time and baked before serving.
Freezing is possible after fully baking and cooling.
Use a mix of whole milk and butter as a cream substitute if needed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 248
- Sugar: 5g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
