These Scalloped Sweet Potatoes are so creamy and delicious. Loaded with bacon, four types of cheese, and perfectly spiced, they’re the ultimate side dish for your holiday or winter meals!
The delicious cheese and bacon aroma that will take over your kitchen as you bake these scalloped sweet potatoes will surely drive you crazy. I know, because that’s what happened to me!
But besides the crazy good aroma, these sweet potatoes are incredible, not to mention they are the perfect side dish for your Thanksgiving dinner table.
Sweet potatoes are a tried and true holiday side, but there seems to be a lack of innovation going on – which is criminal in my books! So I’m here to fill that gap with these sinfully succulent and totally decadent scalloped sweet potatoes. Is anyone else drooling or is it just me?
They are also pretty easy to make, all you really need to do is layer the ingredients and bake. This is a huge casserole that will generously feed 12 people. I used about 2 lbs of sweet potatoes, but use more or less as needed, it also depends on the size of your casserole dish.
Ingredients
- Sweet potatoes – Sliced up thinly enough to cook evenly and consistently. Be sure that the sweet potatoes are peeled completely.
- Cheese – Swiss cheese, Asiago, mozzarella, Parmesan cheese.
- Spices – Pumpkin pie spice, nutmeg, paprika, and red pepper flakes.
- Bacon – I would say the bacon is optional but we all know bacon makes everything better so you MUST add bacon, because if you’re going to have scalloped potatoes you might as well go all out.
- Chives – I like to garnish with a bit of chives because I love the subtle onion flavor they provide. You can use parsley instead.
- Onion – White onion or yellow, we just want something nice and mild that will cook down nicely.
- Cream – I chose half and half cream. If you want to cut out some of the fat, you could use milk but if you’re making this for the holidays I recommend you go all out.
- Garlic – this is optional but I love a little bit of garlic in my scalloped potatoes.
- Butter – use unsalted butter so that you can control the sodium content in your cooking.
- Seasoning – Salt and pepper.
Sweet Potatoes Or Yams?
This recipe will work for sweet potatoes or yams- whichever you prefer/ are available to you.
How To Make Scalloped Sweet Potatoes
- Preheat your oven to 375 F degrees.
- Combine the scalloped potatoes: In a large bowl, add the half and half, pumpkin pie spice, paprika, nutmeg, red pepper flakes, salt/pepper, chives, garlic and whisk well. Set aside. In another large bowl toss all the cheeses together.
- Assemble the dish: In a large casserole dish (I used a 12″ x 10 1/2″ x 2 1/4″ casserole dish), start layering ingredients, we’ll have 2 layers of each. Layer half of the sweet potatoes on the the bottom of the casserole dish, followed by half of the onion slices, half of the cheese spread evenly, half of the bacon, then ladle half of the half and half mixture over the casserole. Repeat layers with remaining ingredients.
- Bake for 1 hour and 15 minutes or until the sweet potatoes are fork tender. There will be some liquid in the casserole but as the casserole cools a bit, the potatoes will soak up all the liquid.
- Serve warm.
Substitutions
- Instead of onions, leeks would be absolutely perfect for this recipe!
- As far as the cheese goes, I used an assortment of cheeses. I actually found an Italian mix of cheeses, already shredded. Of course you don’t have to use those exact cheeses, you can use whatever you prefer, maybe just mozzarella, or maybe mix mozzarella with some gruyere, whatever you prefer.
- Rather than chives on top of the dish you can always substitute in some fresh chopped parsley.
Let Your Potatoes Rest
When you first take the casserole out you’ll notice that there might be quite a bit of liquid in the dish, but let the casserole rest for 10 to 20 minutes, and the sweet potatoes will soak up all that liquid and all that’s left to do is eat!
How To Store Leftovers
Store leftover potatoes in an airtight container in the fridge for 5 days.
Make ahead tip: Prepare everything up to and including step 5, cover with foil and refrigerate overnight. The next day when ready to bake preheat the oven and bake as instructed.
Freezing
Freezing scalloped potatoes may cause the texture and flavor to change.
Store them in an airtight container and freeze them for up to 2 weeks for best results. You can also freeze them in the dish they were baked in, but cover it tightly with aluminum foil or plastic wrap.
How To Serve
Potatoes are such a wonderful side because they really do go with everything, and I mean everything! Try some of these mains out:
- Beer Can Chicken
- Prime Rib Roast
- Pan Seared Pork Chops with Gravy
- Herb Crusted Rack of Lamb
- Easy Meatloaf
- Firecracker Chicken
Try These Delicious Potato Recipes:
- Sweet Potato Casserole
- Sweet Potato Turkey Meatballs
- Red Lentil Hummus And Sweet Potato Pizza
- Baked Potato Soup
- Potatoes Au Gratin
- Sausage Potato Fritters
- Italian Parmesan Roasted Potatoes
- Cheesy Bacon Ranch Potatoes
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Scalloped Sweet Potatoes
Ingredients
- 4 cups half and half *
- 1 tbsp pumpkin pie spice
- 1 tsp paprika
- 1/2 tsp nutmeg
- 1/4 tsp red pepper flakes
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 cup chives chopped
- 2 cloves garlic minced
- 2 lb sweet potatoes peeled and sliced thinly
- 3 large onions sliced
- 10 oz Swiss cheese shredded
- 10 oz mozzarella cheese shredded
- 4 oz Parmesan cheese shredded
- 8 oz asiago cheese shredded
- 8 oz bacon chopped and fried
Instructions
- Preheat your oven to 375 F degrees.
- In a large bowl, add the half and half, pumpkin pie spice, paprika, nutmeg, red pepper flakes, salt/pepper, chives, garlic and whisk well. Set aside.
- In another large bowl toss all the cheeses together.
- In a large casserole dish (I used a 12″ x 10 1/2″ x 2 1/4″ casserole dish), start layering ingredients, we’ll have 2 layers of each. Layer half of the sweet potatoes on the the bottom of the casserole dish, followed by half of the onion slices, half of the cheese spread evenly, half of the bacon, then ladle half of the half and half mixture over the casserole. Repeat layers with remaining ingredients.
- Bake for 1 hour and 15 minutes or until the sweet potatoes are fork tender. There will be some liquid in the casserole but as the casserole cools a bit, the potatoes will soak up all the liquid.
- Serve warm.
Video
Recipe Notes
- * Half and half is equal parts of whole milk and light cream and usually has a 10 to 12% fat content.
- Store leftovers in an air tight container in the refrigerator for up to 5 days.
- This recipe will work for sweet potatoes or yams- whichever you prefer/ are available to you.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I thought that it was a little sweet for me. I think that It might have been better if the cinnamon was left out, or maybe if there were some bread crumbs or regular potatoes in it instead.
I am definitely making this dish….have already gathered the ingredients.but need one clarification after watching the video this evening. The video is shown using yams, rather than sweet potatoes. I try to adhere to the recipe when first making, so would like to be on track as to which one you are suggesting for best results. I did a taste test with my “cooking” student a few months ago to compare the flavor between the 2 and there is a definite distinction between the 2, especially in sweetness . Waiting for a yummy response, Maggie.
Sweet potatoes would be best. We had some trouble finding them and used the yams instead. Using yams just mean you may need to add a bit more time as they are more dense that sweet potatoes. You will love this recipe….it’s a favorite….
Oh, how “sweet” with your QUICK response. I had already purchased sweet potatoes before writing my question, so I am very pleased to not have to buy more ingredients.
This looks delish!
I love sweet potatoes but I have never had them in this form, they look mouthwatering! I think I could even convince my kids to eat sweet potatoes with this casserole.
LOL! I hope you can convince them, I’m sure they’d like them. 🙂
what a wonderful recipe! I much prefer sweet potatoes to their more popular cousins, so love this tweak to the scallop-potato recipe, thank you for sharing this perfect twist!
We love this recipe and hope you try it and do let us know how you like it. Thanks for commenting and being a part of Jo Cooks, we appreciate it and you!!!
This is killing me! I just made the exact thing (actually second version) today. It’s cooling on the counter as I type! My spices are different, but this is crazy….
LOL Great minds think alike!