Scalloped Sweet Potatoes

There’s something about scalloped sweet potatoes in the fall that just feels like a hug.

@onesweeetmama

You’ll need: •3 lbs sweet potatoes, sliced thin •2.5 cups heavy cream •1 stick butter •1 teaspoon cinnamon •¼ teaspoon pumpkin pie spice •Dash cinnamon-sugar mix •Dash salt How to make it: 1.Butter a baking dish + sprinkle cinnamon sugar on the bottom. 2.Heat cream, butter, and spices in a saucepan until lightly bubbling. 3.While it heats, slice sweet potatoes + layer them in your dish. 4.Pour hot cream over potatoes, cover with foil. 5.Let sit 60 mins (rotate potatoes at 30 mins so all soak evenly). 6.Bake at 350°F for 60 mins until fork-tender. 7.Sprinkle with cinnamon + salt before serving. Save this for Thanksgiving 🦃, Sunday dinner, or whenever you want cozy fall vibes in a dish. 🍂✨

♬ original sound - onesweeetmama

This version takes all the comfort of scalloped potatoes and gives it a cozy, cinnamon-sugar twist. Layers of thinly sliced sweet potato bake slowly in spiced cream until everything melts together into soft, caramel-colored perfection. It’s the kind of side dish that quietly steals the show — simple, comforting, and exactly what you want on a chilly evening (or your Thanksgiving table).

It's true - this isn't my normal candy content. But I promise I still have amazing holiday candy content for you! Eggnog caramels, truffles, and salty sweet peanut butter cups.

Ingredients

Everything comes together in one dish: thin slices of sweet potato layered with warm spiced cream, baked low and slow until they’re tender and caramelized around the edges. The cream thickens into a silky, lightly sweet sauce that soaks into every layer, simple ingredients turning into something cozy and special, with almost no effort at all.

• 3 lbs sweet potatoes, sliced thin
• 2 ½ cups heavy cream
• 1 teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice
• Dash cinnamon-sugar mix
• Dash salt
• Butter (for greasing the dish)

See recipe card for quantities.

Instructions

1. Butter a baking dish + sprinkle cinnamon sugar on the bottom.
2. Heat cream, butter, and spices in a saucepan until lightly bubbling.
3. While it heats, slice sweet potatoes + layer them in your dish.
4. Pour hot cream over potatoes, cover with foil.
5. Let sit 60 mins (rotate potatoes at 30 mins so all soak evenly).
6. Bake at 350°F for 60 mins until fork-tender.
7. Sprinkle with cinnamon + salt before serving

Substitutions

🧈 Dairy & Cream Options

• Half-and-half: Use instead of heavy cream for a lighter version (texture will be a bit thinner).
• Evaporated milk: Great pantry swap that still gives richness.
• Full-fat coconut milk: A dairy-free substitute that adds a subtle tropical note — pairs beautifully with the cinnamon and sweet potato.

🍠 Sweet Potato Swaps

• Yukon Gold potatoes: For a more classic scalloped texture with a buttery, mild flavor.
• Butternut squash: Slightly sweeter and silkier — works really well with the spiced cream.
• Mixed root veg: Combine sweet potatoes, carrots, and parsnips for a rustic fall twist.

🍬 Spice & Flavor Tweaks

• Maple syrup: Add 1–2 teaspoon to the cream for a deeper sweetness.
• Chai spice or apple pie spice: Either can replace the pumpkin pie spice for a cozy, aromatic flavor.
• Brown butter: Swap regular butter for browned butter to add nutty, caramel notes.

Have a go-to substitution you love? Let me know—I’d love to hear what works for you.

Equipment

• Baking dish – about 2½ to 3 quarts (a 9x13-inch works best, but any similar-sized dish is fine — even my football-shaped one!)
• Mandoline slicer or sharp knife – for evenly thin sweet potato slices (I used a mandolin to get ¼ inch slices of potatoes. It made the cutting process a breeze!)
• Small saucepan – to heat the cream, butter, and spices
• Foil – to cover during the first half of baking
• Wooden spoon or silicone spatula – for stirring the cream mixture
• Measuring cups + spoons – for accuracy and repeatable results

Storage

To store scalloped sweet potatoes:
Let the scalloped sweet potatoes cool completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 3–4 days.

To reheat:

• Oven: Cover with foil and warm at 325°F for 20–25 minutes until heated through.
• Microwave: Reheat individual portions on medium power in 30–45 second bursts, stirring or rotating halfway through.

To freeze:
You can also freeze baked leftovers! Let them cool, then wrap tightly in plastic wrap + foil or store in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Pro tip: The flavors deepen after a day in the fridge — it’s one of those dishes that actually tastes even better the next day.

Recipe

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Pairing

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