Scalloped Sweet Potatoes

May 18, 2015

Scalloped Sweet Potatoes



I know this recipe seems a little out of place in May.
The weather is getting warmer, the summer is getting closer, we put away the boots, and got the flip flops out.
Yet, here I am, presenting you with a classic winter comfort food when I should be making ice-cream, granita, or sorbet instead.
But you see, sometimes after a long run (a very, very long run) a guy needs carbs, good carbs.
And sweet potatoes are among my fave carb.
They fill me up without giving me the food hangover feeling, all the while being so freaking healthy, it's almost silly.

Scalloped Sweet Potatoes





While I love me some mashed sweet potatoes, the other night I wanted something more rich, something more creamy, something more gooey.
Something like scalloped sweet potatoes.
Scalloped potatoes is a traditional, filling side dish that one does not associate with “healthy food”.
And that for a reason, it’s usually overflowing with cups of heavy cream, tons of cheese, and pounds of starchy Russet potatoes.
But I can make a healthier version that's perfect for any weeknight, trust me.

Scalloped Sweet Potatoes




Uber healthy sweet potatoes in place of white, less cheese, less heavy cream, but a ton of flavor.
I would say that this dish is an interesting twist to classic scalloped potatoes, without compromising the smooth, comfort-food texture that makes them so delicious in the first place. Do you trust me?

Scalloped Sweet Potatoes


Scalloped Sweet Potatoes                                                                                          Print this recipe!

Ingredients
Serves 6

3 medium sweet potatoes (about 2½ lbs), sliced into ⅛-inch round (peeled or unpeeled)
2 tablespoons butter
1 small onion, thinly sliced
2 garlic cloves, minced
2 teaspoons fresh thyme leaves, divided
1 cup shredded gruyere cheese (or sharp cheddar)
½ cup / 125 ml heavy cream
½ cup / 125 ml milk
Salt and pepper

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.
Melt butter in a large saute pan over medium-high heat. Add onion, and saute for about 5 minutes until soft and translucent. Add garlic and saute for an additional minute until fragrant. Add in the heavy cream, milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 2 minutes until the sauce comes to a simmer (not a boil) and starts to thicken. Remove from heat and set aside.
In the meantime, lightly grease a 9x9-inch baking pan.
Spread half of the sliced sweet potatoes in an even layer on the bottom of the pan. Top evenly with half of the heavy cream mixture, then sprinkle evenly with half of the shredded cheese.
Top evenly with the remaining sliced sweet potatoes, the remaining half of the heavy cream mixture, and the remaining shredded cheese.
Cover the pan with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the sweet potatoes are cooked through.
Sprinkle remaining 1 teaspoon thyme and serve!

Nutrition facts

One serving yields 242 calories, 17 grams of fat, 16 grams of carbs, and 8 grams of protein.

31 comments:

  1. Oh wow...that looks delicious!

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  2. Lovely comfort food anytime of the year!

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  3. I'm drooling on the keyboard, is it bad?

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  4. Awesome pictures Mike! How dare you question the goodness of russets, but I'll forgive you since this looks so freakin' delicious. :-)

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    1. I'm not questioning the goodness of Russets, I'm just saying that sweet potatoes are a tad healthier! :)

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  5. No guilt here? I'm sold. These look amazing, Mike!!

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  6. Lovely photos and sweet potatoes are the bomb! Pinning :)

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  7. Oh wow! You seriously just made my tummy rumble haha. Winter is on its way here in Sydney, so this recipe is perfect!

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    1. I've been to Sidney in winter, it's really mild like Florida mild... :)

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    2. Haha true it's not freezing but we definitely need coats...and comfort food :)

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  8. Did I hear you say "less cheese"? Those words should never be strung together. Ever. Haha! Just kidding...these scalloped sweet potatoes look dope. (Is that still a cool word?) You worked some magic with those yams, my friend! #WoflpackEats

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  9. WOA - way to make a simple dish look totally exquisite! I've never seen sweet potatoes look so good dude!

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  10. You have the gift of making absolutely everything look super sexy. I don't even like sweet potatoes... And I cannot eat cheese, but I want to take a bite or 10 of this dish right now!

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  11. These are fantastic! Love the switch from regular potatoes to the sweet potatoes. And the gruyere cheese makes me smile. Super delicious looking dish here Mike! #WolfpackEats

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    1. IMO gruyere cheese is the key to happiness! ;)

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  12. Well... sweet potatoes are nice, I love it. I like to use pumpkin too, it is soft and creamy. Some people may not like to have meat, but I like to add bacon or ham between the layers too. :)

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  13. Oh wow this looks absolutely amazing! I am drooling!!
    Jennie Emma
    xxx

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  14. you read my mind. I"m all about comfort these days and so is my husband. Bring on the STARCHES and cheese! ;-)

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  15. I think when you live far enough north it's always comfort food season, especially when it involves cheesy sweet potatoes!

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  16. Delicious! Everyone LOVED it!!!

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  17. Thanks for the recipe . I love me some sweet potatoes ! Very good !

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  18. I've made this a few times now and it's always crazy delicious. The last couple times I threw in a couple chicken breasts with the potatoes and had a complete meal in one pan! Thanks for another great recipe!

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  19. Just made this for the first time today. It's absurdly delicious!! I used a sweet onion and the dish turned out with just the right amount of sweet and savory. Definitely making this again and again...yummm!

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  20. So delish! Do you think this could be assembled and baked the day before...maybe the first 30 minutes, then the other 30 minutes the next day?

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