Scalloped Sweet Potatoes (No Cream)

These scalloped sweet potatoes are a delicious, colourful dish, made using a handful of ingredients and no heavy cream. Simple and easy to make, this healthy side dish is perfect for the holiday season and beyond!

See also hasselback sweet potatoes!

These scalloped sweet potatoes are a healthier, more colourful version of classic scalloped potatoes, which are traditionally cooked in a creamy sauce.

This scalloped sweet potato recipe is quick and easy to make and comes together in a few simple steps. It involves thinly slicing the sweet potatoes then coating in an oil-and-herb mixture before baking. Scattering a handful of mature cheese towards the end of baking adds flavour and colour as the cheese melts into the sweet potato creating a delicious crust.

For best results it is important to cook this dish uncovered, at a high temperature (if you cover it the sweet potatoes will release lots of water and end up with soggy bottoms). The sweet potato slices will be perfectly cooked on the inside and crispy on top. See Instructions below for details.

What makes this scalloped sweet potato recipe special

Sweet potatoes are not as robust as starchy white potatoes and can become a little lost and easily overcooked in heavy cream or bechamel sauce. Especially if you slice them thinly as in this recipe.

Scalloping sweet potatoes with oil instead of cream produces exceptionally sweet and flavourful sweet potato slices (I tested this recipe using a creamy sauce and the flavour was not nearly as intense).

Scalloped sweet potatoes ingredients and substitutions

• Sweet potatoes:

Use large but long and thin rather than very round and chunky sweet potatoes. This will help ensure the slices have a similar size and cook evenly. 

• Herbs:

I used a dried herb mixture which included sage, thyme and marjoram, but herbes de Provence or Italian herbs would work equally well.

• Garlic granules
• Oil: I recommend using extra virgin olive oil.
• Cheese:

I recommend mature/extra mature cheddar, red Leicester, gruyere or another semi-hard strong cheese that melts well (I used vintage Redstone for its intense flavour as well as fiery orange colour). The more savoury the cheese the better. That said I do not recommend using parmesan, pecorino or other hard cheeses as these do not melt as well.

• Salt and pepper: important in bringing out the flavour of the star ingredient.

Step-by-step recipe instructions

1. Preheat the oven to 400F/200/C/180 fan/gas mark 6.

2. Cut sweet potatoes: Peel then slice the sweet potatoes into approximately ⅛-inch rounds (you can do this using a mandoline or by hand, as I have done).

3. Season: In a large mixing bowl combine the oil, herbs, garlic granules and seasoning. Add the sliced sweet potatoes and stir until all the rounds have been coated (do this thoroughly).

4. Bake: Transfer to your baking dish and arrange the slices vertically close together. Bake in the centre of the oven for 35 minutes (do not cover). After this time your sweet potatoes will be softened but still quite firm. The tops might look a little dry but that’s ok.

5. Add cheese: Remove from the oven and increase the temperature to 425 F/220 C/gas mark 7. Sprinkle the cheese over the top and return to the oven for about 20 more minutes or until the tops are crispy and nicely browned.

6. Serve: Remove from the oven and serve.

Serving suggestions

Although these scalloped sweet potatoes do not contain any cream they are delicious served with a creamy sauce, such as dill mustard or ranch. They are perfect served with other holiday sides including vegetarian or turkey stuffing, as well as condiments, such as cranberry sauce or chutney. As an option, garnish with fresh herbs, such as parsley or tarragon, before serving.

This recipe is delicious with any meat, but outside the holiday season I tend to serve it predominantly with chicken dishes (such as breaded chicken roll-ups and mushroom stuffed chicken).

Variations

• Make it vegan: by replacing the cheese with your favourite vegan cheese (one that melts well).
• Add spice: use cayenne pepper, red pepper flakes or smoky chipotle chili flakes.

Do I have to peel the sweet potatoes

I prefer to peel my sweet potatoes for scalloping, but you can just clean them using a vegetable scrubber to remove some of the skin. I think leaving the skin intact might be just a bit too rustic and lessen the appeal of this dish.

Can I prepare no-cream scalloped sweet potatoes ahead

I don’t recommend it. Once cut the sweet potatoes will quickly release moisture which will collect in the bottom of the dish. The moisture in the sweet potatoes is important in preventing them from becoming too dry as they cook in the hot oven. So it’s best to bake this dish as soon as you’ve assembled it.

What dish to use

I used an oval 8/12” ceramic pan (2” deep), which worked well for the amount of sweet potato slices I had (round or square pans can also be used). Your dish needs to accommodate the volume of the sweet potato so use one that allows you to arrange the slices vertically, close together, as per Instructions.

TIP: If you use an aluminum dish you may need to reduce roasting time.

Top tips

• I recommend using large but thin, rather than round and chunky, sweet potatoes.
• You can slice the sweet potatoes either using a mandoline slicer or by hand.
• Bake the dish as soon as you’ve assembled it.
• Do not cover the dish while baking.
• Best served hot, straight from the oven. Scalloped sweet potato leftovers can be refrigerated for up to 3 days. However, as they will no longer be crispy on top and can even become a little soggy after a while, I recommend turning them into mashed sweet potatoes (use a potato masher and a little butter). Heat before serving.
• Freezing this dish can change the texture of the sweet potatoes so I don’t recommend it.

Related recipes to try next

• Mashed Roasted Rutabaga/Swede
• Cauliflower Stuffing with Crispy Topping
• Roasted Mashed Carrots
• Stuffed Butternut Squash Recipe
• Roasted Celeriac Puree

See also these other easy side dishes!

Recipe

Keep in touch!

If you make this easy scalloped sweet potato recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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