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Scalloped Sweet Potatoes

This recipe is easily doubled for a larger crowd—if you like, add an equal quantity of thinly sliced unpeeled thin-skinned potatoes (such as Yukon Gold) along with the sweet potatoes; the combination is delicious. Transport in one or more containers baked or unbaked; reheat covered in the oven, or in the microwave. By Julie Van Rosendaal

Scalloped Sweet Potatoes

Total Time:

1hrs 20mins

Prep:

20mins

Cook:

1hrs

Skill Level:

Easy

Ingredients

  • 1 pkg fresh sweet potato chips (in the produce section)
  • 1 cup whipping cream
  • 2 Tbsp butter
  • 1 garlic clove, crushed
  • pinch thyme
  • salt and pepper, to taste
  • 1/2 cup grated aged white cheddar, Gouda or gruyere

How to Make It

1.

Preheat the oven to 400˚F.

2.

Spread the sweet potato chips into a shallow buttered baking dish or pie plate.

3.

In a small saucepan, warm the cream, butter, garlic, thyme, salt and pepper.

4.

Pour over the potatoes and move them around with a fork to allow the cream to run down between the layers.

5.

Cover with foil and bake for 30 minutes.

6.

Uncover, sprinkle with cheese and bake for an additional 20-30 minutes, until the potatoes are tender and the top is bubbly and golden.

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