Best 14 Scalloped Sweet Potatoes Recipes

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

SWEET & WHITE SCALLOPED POTATOES

Steps:

• Arrange potatoes in a greased 13-in. x 9-in. baking dish. In a small saucepan, combine the cream, flour, thyme, garlic, salt and pepper. Bring to a gentle boil. Remove from the heat; pour over potatoes., Cover and bake at 400° for 20 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and the top is golden brown.

SCALLOPED SWEET POTATOES

Steps:

• In a greased 1-qt. baking dish, layer half the sweet potato slices, apple slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with salt. Dot with butter; sprinkle with nuts. Cover and bake at 400° for 35 minutes.

SCALLOPED SWEET POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine cream, milk, nutmeg, cinnamon, salt, and black pepper in a large saucepan over medium heat. Add sweet potatoes and simmer until sauce is thickened and sweet potatoes are almost tender, 10 to 15 minutes. Transfer mixture to the prepared baking dish.
• Combine panko bread crumbs, Cheddar cheese, and butter in a bowl; sprinkle topping over sweet potato mixture.
• Bake in the preheated oven until potatoes are tender and cheese topping is browned and bubbling, 35 to 45 minutes.

SCALLOPED SWEET POTATOES WITH VIDALIA ONION AND ENGLISH CHEDDAR

Steps:

• Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
• While onions are cooking, peel and thinly slice the sweet potatoes.
• Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
• Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.

SCALLOPED SWEET POTATOES AND APPLES

Steps:

• Place sweet potatoes in a large pot with enough water to cover, and bring to a boil. Boil until tender, then cool, peel, and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer half of the apples over the sweet potatoes. In a small bowl, mix together brown sugar, salt, and mace, then sprinkle half of the mixture over the apple layer. Dot with half the butter. Repeat layers of sweet potato and apple, and top with remaining brown sugar mixture and butter.
• Bake in the preheated oven for 50 minutes, until apples are tender and top is golden brown.

SCALLOPED SWEET POTATOES

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender, about 15 minutes.
• Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Add leek; cover and and cook, stirring occasionally, until tender, about 7 minutes. Stir in flour, salt, and pepper; cook, stirring for 1 minute. Stir in milk slowly. Cook, stirring, until evenly thickened, about 5 minutes.
• Remove sauce from heat. Drain sweet potatoes and gently stir in sauce to coat. Arrange potatoes in rows in an 8-inch square glass baking dish. Spoon any remaining sauce on top.
• Stir bread crumbs, Parmesan cheese, and butter for topping together in a small bowl until crumbly. Sprinkle over sweet potatoes.
• Bake, uncovered, until heated through, about 20 minutes. Turn on the oven's broiler and broil until golden, about 3 minutes.

CHIPOTLE SCALLOPED SWEET POTATOES WITH SPICED PECANS

Steps:

• In a small saucepan, melt butter. Remove from the heat. Stir in the pecans, sugar, adobo sauce, cumin and chili powder until pecans are coated. Spread onto foil; set aside., In a small bowl, combine the cream, chipotle peppers, salt and pepper. Arrange a third of the sweet potatoes in a greased 8-in. square baking dish. Pour 2/3 cup cream mixture over potatoes. Repeat layers twice., Cover and bake at 375° for 45 minutes. Sprinkle with spiced pecans. Bake, uncovered, 10-15 minutes longer or until potatoes are tender.

CHEDDAR SCALLOPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Peel potatoes and cut diagonally into 1/4-inch thick slices.
• In a saucepan combine 3 cups of the half-and-half, garlic, freshly grated nutmeg and salt and pepper, to taste. Bring to a boil over moderate heat.
• Butter a 1 1/2 quart oval gratin dish, layer potatoes and cheese (reserving 1/4 cup of the cheese for the topping) and pour the cream mixture over the potatoes. Sprinkle the top of the gratin with the reserved cheese and dot with the butter. Transfer the gratin to the oven and bake for 30 to 40 minutes, or until bubbling and golden. Remove from the oven and let it rest for 5 minutes before serving.

SCALLOPED SWEET POTATOES WITH HAM

Steps:

• Gently boil the sweet potatoes until the skins can be slipped (a fork will easily pierce the potato, but not go into the center.) Drain the potatoes. Cool until they can be handled, then slice into 1/4 inch slices.
• Meanwhile, make the sauce. In a double boiler, melt the butter. Add the onions and let them cook until translucent. Stir in the flour, mustard, salt, and pepper. Cook and stir a few minutes until it is thickened and slightly changes color. Stirring, gradually add the milk. Stir in 3/4 cup of the cheese until melted, then remove from heat.
• Spray a 9" x 13" rectangle baking dish with Pam or grease it. Then layer 1/2 the sliced potatoes, 1/2 the ham, 1/2 the cheese sauce twice.
• Sprinkle with remaining 1/2 cup of cheese and bake 30 minutes at 350°F.

CHIPOTLE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F. Whisk together cream and chipotle puree until smooth. In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers. Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

SCALLOPED SWEET POTATOES WITH VIDALIA ONION AND ENGLISH CHEDDAR

Steps:

• Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
• While onions are cooking, peel and thinly slice the sweet potatoes.
• Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
• Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.

SMOKED CHILE SCALLOPED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F. Whisk together cream and chipotle puree until smooth. In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers. Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
• Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
• Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
• Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
• Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.