PERFECT SWEET POTATO SCALLOPED CASSEROLE

Imagine layers of tender sweet potatoes, bathed in a creamy, subtly spiced sauce, baked to bubbly, golden-brown perfection. This Sweet Potato Scalloped Casserole isn’t just a side dish; it’s a comforting hug on a plate, perfect for holidays or any cozy night in, and I promise, you’ll absolutely nail it.

Ingredients You’ll Need

For the Sweet Potatoes:

• 3 pounds sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)

For the Cream Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded Gruyere cheese (or Swiss, if you prefer)

Optional Topping:

• 1/2 cup chopped pecans or walnuts
• 2 tablespoons melted butter
• 2 tablespoons brown sugar

Let’s Talk Sweet Potatoes: Choosing and Slicing

Alright, friend, let’s get down to the sweet potato specifics. Choosing the right sweet potatoes and slicing them evenly is key to a perfectly cooked casserole. You’ll want to pick sweet potatoes that are firm, with smooth skin, and free of blemishes. The size doesn’t matter too much, as long as you have about 3 pounds total.

Now, about slicing: uniformity is your goal. If you have a mandoline slicer, now’s the time to dust it off! It’ll make quick work of getting those 1/8-inch thick slices. If you’re using a knife, just take your time and try to keep the slices as consistent as possible. This ensures even cooking, so you don’t end up with some slices that are mushy and others that are still crunchy.

Crafting the Creamy Dream Sauce

The sauce is where the magic happens! This isn’t just any cream sauce; it’s infused with warm spices and nutty Gruyere cheese that perfectly complements the sweetness of the potatoes. Don’t be intimidated; it’s easier than you think.

First, we’ll make a roux by melting the butter and whisking in the flour. Cook this for a minute or two to get rid of that raw flour taste. Then, slowly whisk in the milk, making sure to break up any lumps. Keep stirring until the sauce thickens – it should coat the back of a spoon. Finally, stir in the nutmeg, cinnamon, ginger, salt, and pepper. Taste and adjust the seasonings as needed. Remember, you can always add more, but you can’t take it away! The Gruyere cheese adds a lovely nutty flavor, but you can substitute Swiss if you prefer. Stir it in until it’s melted and the sauce is smooth and creamy.

Assembling Your Masterpiece

This is the fun part! Grab a 9×13 inch baking dish and lightly grease it. Now, start layering those sweet potato slices. Spread a thin layer of the cream sauce on the bottom of the dish, then arrange a layer of sweet potato slices, slightly overlapping. Pour some more sauce over the potatoes, and repeat until you’ve used all the potatoes and sauce. The top layer should be sauce.

If you’re feeling fancy (and I think you should!), mix together the chopped pecans or walnuts, melted butter, and brown sugar for the optional topping. Sprinkle this evenly over the top of the casserole. This adds a delightful crunch and extra sweetness.

Step-by-Step Instructions: Let’s Get Cooking!

Prepping is Key:

1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13 inch baking dish.
3. Peel and thinly slice the sweet potatoes.
4. Grate the Gruyere cheese (if using).

Making the Cream Sauce:

5. In a medium saucepan, melt the butter over medium heat.
6. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
7. Gradually whisk in the milk, making sure to break up any lumps.
8. Continue stirring until the sauce thickens, about 5-7 minutes.
9. Stir in the nutmeg, cinnamon, ginger, salt, and pepper.
10. Remove from heat and stir in the Gruyere cheese until melted and smooth.

Assembling the Casserole:

11. Spread a thin layer of cream sauce on the bottom of the prepared baking dish.
12. Arrange a layer of sweet potato slices, slightly overlapping, over the sauce.
13. Pour some more sauce over the potatoes.
14. Repeat layers until all potatoes and sauce are used, ending with a layer of sauce on top.

Adding the Optional Topping (if using):

15. In a small bowl, combine the chopped pecans or walnuts, melted butter, and brown sugar.
16. Sprinkle evenly over the top of the casserole.

Baking to Golden Perfection:

17. Cover the baking dish with aluminum foil.
18. Bake for 30 minutes.
19. Remove the foil and bake for another 20-30 minutes, or until the sweet potatoes are tender and the topping is golden brown. A knife inserted into the center should meet little resistance.
20. Let the casserole rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Troubleshooting and Tips for Success

Even the best cooks run into snags sometimes! Here are a few common issues and how to fix them:

• Sauce too thin: If your sauce isn’t thickening, make sure you’re cooking the roux long enough. Also, be patient! It takes a few minutes for the sauce to thicken. If it’s still too thin after 5-7 minutes, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for another minute or two until thickened.
• Sweet potatoes not cooking through: Make sure your sweet potato slices are thin enough. If they’re too thick, they won’t cook evenly. Also, covering the casserole with foil for the first 30 minutes helps to trap moisture and steam the potatoes.
• Topping burning: If the topping is browning too quickly, you can loosely tent the casserole with foil for the last 10-15 minutes of baking.

Pro Tip: For an extra layer of flavor, try browning your butter before making the sauce! This adds a nutty, caramelized flavor that’s absolutely divine. Just be careful not to burn it!

Variations to Make it Your Own

This recipe is a great starting point, but feel free to get creative and add your own personal touch! Here are a few ideas:

• Add ham or bacon: Dice up some cooked ham or bacon and add it to the layers for a savory twist.
• Use different cheeses: Try using cheddar, Monterey Jack, or even a little bit of goat cheese for a unique flavor.
• Spice it up: Add a pinch of cayenne pepper to the sauce for a little heat.
• Make it vegan: Use plant-based milk and butter substitutes. You can also omit the cheese or use a vegan cheese alternative.

If you like this casserole, you will love Honey Garlic Sausage Sweet Potatoes. You might also enjoy these Garlic Butter Bread Rolls with this recipe. If you’re looking for other great casserole recipes, why not try the Southern Maple Sweet Potato Casserole or even a Cheesy Potato Gratin Casserole?

For another great side, try Slow Cooker Garlic Butter Beef Potatoes as the garlic butter tastes great with many items. You can also try Garlic Parmesan Chicken Meatloaf as a main course.

Storing and Reheating Leftovers

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through.

Final Thoughts: Enjoy the Deliciousness!

There you have it! Your very own Sweet Potato Scalloped Casserole, ready to impress your family and friends (or just yourself!). This recipe is all about comfort, flavor, and sharing good food with the people you love. So, go ahead, give it a try, and enjoy every delicious bite!

Perfect Sweet Potato Scalloped Casserole

Amelia Chen-Morrison

This Sweet Potato Scalloped Casserole is a comforting and flavorful side dish, perfect for holidays or any cozy night in. Tender sweet potatoes are layered in a creamy, spiced Gruyere cheese sauce and baked to golden-brown perfection, creating a dish that’s sure to impress.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Side Dish

Cuisine American

Servings 8

Calories 350 kcal

Equipment

• 9×13 inch baking dish
• Medium saucepan
• Whisk
• Mixing Bowls
• Measuring cups and spoons
• Vegetable peeler
• Knife or mandoline slicer
• Aluminum foil

Ingredients

  

• 3 pounds sweet potatoes, peeled and thinly sliced
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups milk
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded Gruyere cheese or Swiss cheese
• ½ cup chopped pecans or walnuts
• 2 tablespoons melted butter
• 2 tablespoons brown sugar

Instructions

 

• Preheat your oven to 375°F (190°C).
• Grease a 9×13 inch baking dish.
• Peel and thinly slice the sweet potatoes to about 1/8 inch thick.
• Grate the Gruyere cheese (if using).
• In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
• Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly.
• Gradually whisk in 3 cups of milk, making sure to break up any lumps.
• Continue stirring until the sauce thickens, about 5-7 minutes. The sauce should coat the back of a spoon.
• Stir in 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
• Remove from heat and stir in 1 cup of shredded Gruyere cheese until melted and smooth.
• Spread a thin layer of cream sauce on the bottom of the prepared baking dish.
• Arrange a layer of sweet potato slices, slightly overlapping, over the sauce.
• Pour some more sauce over the potatoes.
• Repeat layers until all potatoes and sauce are used, ending with a layer of sauce on top.
• In a small bowl, combine 1/2 cup of chopped pecans or walnuts, 2 tablespoons of melted butter, and 2 tablespoons of brown sugar (optional topping).
• Sprinkle the topping evenly over the top of the casserole (if using).
• Cover the baking dish with aluminum foil.
• Bake for 30 minutes.
• Remove the foil and bake for another 20-30 minutes, or until the sweet potatoes are tender and the topping is golden brown. A knife inserted into the center should meet little resistance.
• Let the casserole rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

Notes

For an extra layer of flavor, try browning your butter before making the sauce. This adds a nutty, caramelized flavor. If the sauce isn’t thickening, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for another minute or two until thickened. If the topping is browning too quickly, loosely tent the casserole with foil for the last 10-15 minutes of baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F (175°C) until heated through. Variations: Add diced ham or bacon to the layers for a savory twist. Use different cheeses such as cheddar, Monterey Jack, or goat cheese. Spice it up with a pinch of cayenne pepper. Make it vegan using plant-based milk, butter, and cheese substitutes.