| | | |

Garlic Butter Scalloped Sweet Potatoes

Thinly sliced sweet potatoes in the creamiest garlic butter cream sauce and loaded with parmesan cheese. A delicious & decadent twist on classic scalloped potatoes. 

Garlic Butter Scalloped Sweet Potatoes

I recently found a recipe for these garlic butter scalloped sweet potatoes on A Spicy Perspective that I couldn’t resist making. What’s better than tender sweet potatoes smothered in a garlic butter cream sauce? This sweet potato recipe is a delicious and luxurious side dish that is perfect for the upcoming Thanksgiving and Christmas holiday season.

Garlic Butter Scalloped Sweet Potatoes

How to Make Garlic Butter Scalloped Sweet Potatoes

Preheat the oven to 350 degrees. Coat an 8-inch baking dish with cooking spray.

Combine the cream and cornstarch together and mix until thoroughly combined.  Pour the mixture into a small saucepan over medium-low heat along with the butter, garlic, thyme leaves, sea salt, and freshly cracked pepper, to taste. Cook just until the butter melts and the cream is warm, about 3-5 minutes. Remove from the heat and set aside until needed.

Using a mandolin or sharp knife, carefully slice the peeled potatoes into 1/8-inch thick rounds. Fan out the potato rounds and arrange them in a decorative pattern in the baking dish.

Garlic Butter Scalloped Sweet Potatoes

Pour the warm cream/butter mixture evenly over the sweet potatoes. Place into the oven and bake for 30-35 minutes. Remove from the oven and sprinkle the top evenly with Parmesan cheese. Return to the oven to bake for another 10 minutes, or until the cheese is melted.  Serve the sweet potatoes warm. Enjoy.

Garlic Butter Scalloped Sweet Potatoes

Garlic Butter Scalloped Sweet Potatoes

Garlic Butter Scalloped Sweet Potatoes

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Original by A Spicy Perspective

Equipment

  • 8-inch baking dish

Ingredients

  • ¾ cup heavy cream
  • ½ tsp cornstarch
  • ¼ cup butter
  • 3 cloves of garlic, minced
  • 3 small sprigs of fresh thyme, leaves removed & chopped
  • Sea salt and freshly cracked pepper, to taste
  • lbs sweet potatoes, peeled
  • ¼ cup Parmesan, freshly grated

Instructions

  • Preheat the oven to 350 degrees. Coat an 8-inch baking dish with cooking spray. 
  • Combine the cream and cornstarch together and mix until thoroughly combined.  Pour the mixture into a small saucepan over medium-low heat along with the butter, garlic, thyme leaves, sea salt, and freshly cracked pepper, to taste. Cook just until the butter melts and the cream is warm, about 3-5 minutes. Remove from the heat and set aside until needed. 
  • Using a mandolin or sharp knife, carefully slice the peeled potatoes into 1/8-inch thick rounds. Fan out the potato rounds and arrange them in a decorative pattern in the baking dish. 
  • Pour the warm cream/butter mixture evenly over the sweet potatoes. Place into the oven and bake for 30-35 minutes. Remove from the oven and sprinkle the top evenly with Parmesan cheese. Return to the oven to bake for another 10 minutes, or until the cheese is melted. 
  • Serve the sweet potatoes warm. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply

Your email address will not be published.

Recipe Rating




7 Comments

  1. Very pretty presentation. Using sweet potatoes in the dish would have never crossed my mind but now I can’t wait to try it as we just bought a bag of them during our trip to Blue Ridge, GA

  2. Do you know why I love this so much? It’s because I practically gag this time of year seeing sweet potatoes with sugar and marshmallows. Yuck. Sweet potatoes are already sweet! Which is why they’re so good salty and garlicky! Obviously I don’t have to convince you!