Scalloped Sweet Potatoes

This is one of the dishes that I plan to prepare at Not Just Another Holiday Dinner on Thursday, November 6, 2014.  Most of us are accustomed to seeing sweetened sweet potato dishes on holiday tables.  This is a savory sweet potato recipe and it is incredibly yummy!  I found this recipe on a Hallmark website and I first made it when we were planning the cooking demonstration.  I made several dishes to take over to the newspaper for a tasting.  The dishes included two sweet potato dishes and this one won, hands down.

I think there are some shortcuts that can simplify putting a good meal on the table, but preshredded Parmesan cheese is not one of them.  I always buy the good Parmigiano-Reggiano cheese.  I buy a big block of aged Parmigiano-Reggiano cheese at Sam’s, cut it into chunks and pulse in the food processor, fitted with a metal blade, until the cheese is about the size of peas.  I keep the cheese in a jar, in my refrigerator, and use as needed.  It’s not cheap but the taste difference is one that I’m not willing to sacrifice!

This would be a great side dish on any holiday table!  It would be great with the traditional turkey or with ham or beef.  Your guests are sure to be wowed when you serve these Scalloped Sweet Potatoes.

Scalloped Sweet Potatoes
  • 1 tbsp. olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 shallots, minced
  • 2 tbsp. thyme leaves, minced
  • pinch of red pepper flakes
  • 3 c. heavy cream
  • kosher salt
  • freshly ground black pepper
  • 2 c. grated Parmigiano-Reggiano cheese
  • ¼ c. Sauvignon Blanc or other dry white wine
  • 2½ lb. yellow-fleshed sweet potatoes, peeled and cut into ⅛-inch slices
  • 3 lb. orange-fleshed sweet potatoes, peeled and cut into ⅛-inch slices
  1. In a medium saucepan, heat the olive oil over medium heat. Add the garlic, shallots, thyme, and red pepper flakes, and cook stirring, until the shallots are lightly browned and the thyme is aromatic, about 1 minute.
  2. Stir in the wine and cook until the liquid is almost completely evaporated, about 1 minute. Stir in the cream. Season with salt and pepper to taste, and simmer for 5 minutes.
  3. Stir in ¾ c. of the Parmesan and simmer for 3 minutes.
  4. Preheat the oven to 350°F. In a shallow 4-quart glass or ceramic baking dish, make one layer of sweet potatoes. Pour just enough cheese sauce over the potatoes to coat them. Sprinkle with a little of the remaining grated cheese and some salt and pepper. Continue the process until the potatoes are gone. Top with the remaining sauce and grated cheese.
  5. Cover with foil and bake for 45 minutes. Uncover and bake for 25 minutes or until the potatoes are tender and the top is browned.


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