Sweet potato with maple scallops is one of those side dishes that grabs attention when it appears on the table. It looks gourmet, tastes amazing, and is easy to make. Thin slices of sweet potato are layered and baked in a creamy maple sauce flavored with cinnamon and nutmeg. As it bakes, the sauce bubbles and thickens, giving the edges of the sweet potatoes a golden brown color and giving the whole pot an attractive finish.
For an easy version of a traditional recipe, try our weeknight scalloped potatoes recipe.
why my recipe
Sweet, creamy, and flavorful thanks to real maple syrup, cinnamon, and cream. It looks fancy, but it’s easy to make with readily available materials. There are no shortcuts or canned soups here, only real, whole-food deliciousness from start to finish.
This recipe is all about keeping things simple without sacrificing flavor. Instead of using canned soup, I simply make a cream sauce from scratch with maple syrup (real), cinnamon, and a little nutmeg. It’s easy to prepare ahead of time and is just as delicious the next day if you have leftovers (if you have any). It’s one of those aspects that makes you want to go back a few seconds, even three seconds.
Ingredient memo
Sweet Potatoes: Look for medium-sized sweet potatoes with orange flesh. Slice about 1/8 inch thick to ensure even cooking. A mandolin will do this faster, but a sharp knife will also work. Salted Butter: If you are using unsalted butter, add a pinch of salt to the sauce. All-purpose flour: Helps thicken the sauce. Heavy cream: If you’re in a pinch, you can use half and half, but it will make the sauce thinner. Whole milk: Balances the richness of cream. For best results, avoid using skim or low-fat milk. Pure Maple Syrup: Use real maple syrup, not pancake syrup. Pancake syrup is too sweet. Ground cinnamon and nutmeg: Add a little of each to add flavor without overpowering the taste of your dish. Vanilla extract: Brings out the sweetness of maple. Salted Butter (for topping): Dot a few pieces of butter on top and everything will brown and foam beautifully. Chopped pecans (optional): Add a little crunch and toasted nutty flavor. Fresh thyme leaves (optional): These are primarily for garnish, but they add a pop of color and a bit of earthy flavor, and pair well with maple.
sweet potato slices
It is important that the sweet potato slices are all approximately the same thickness. The goal is slices about 1/8 inch thick.
A mandoline slicer is the perfect tool for this. It’s fast, easy to use, and gives very consistent results.
A sharp knife is also effective. It may take some time, but as long as you slice carefully and aim for the same thickness, you’ll be fine.
A food processor with a slicing blade is also a great option. It does all the work for you, which is especially useful when making large batches.
If your box cheese grater has a slicer side, it will work well. It’s not as accurate, but it still gets the job done. Make do with what you have.
Variations and add-ins
There’s still room to make this recipe your own. Nothing complicated, but there are options to switch things up.
For a more savory herbal flavor, sprinkle some fresh chopped rosemary or sage with the cream sauce.
You can also sprinkle shredded Gruyère or Parmesan over the top for a salty, cheesy flavor. The cheese browns quickly, so it’s a good idea to cover it loosely with foil near the end of baking.
Baking dish size options
This recipe is written for a standard 9 x 13 inch baking dish, but can easily be adapted to any type of bread. For a casserole dish (not rectangular), you will need a 3-quart dish. Check for doneness by inserting a knife into the center. It should slide in easily without any resistance.
For smaller batches, you can also halve the recipe and bake in an 8×8 or 9×9 inch dish. Keep an eye on it near the end of baking, as thin layers may cook a little faster.
pecans and thyme (optional)
Chopped pecans and fresh thyme on top are completely optional, but add to the fancy factor. The pecans give the creamy potatoes a slightly crunchy, nutty contrast, and the thyme adds an herbal flavor that balances out the sweetness.
If you’re serving this for a more casual meal, feel free to omit it. However, if you’re making it for the holidays or just want to make it a little more fancy, the finishing touches will give it a slightly more gourmet feel.
Why dots with butter?
Dotting the surface with butter may seem like a small step, but it plays an important role in how the food sears. As the butter melts, it adds moisture and fat, which prevents the top layer of sweet potatoes from drying out.
The milk solids and sugars naturally present in butter also promote even browning and caramelization on the surface. This will give the dish a more golden color and a bit more flavor.
advance instructions
This is a great dish to make ahead of time, especially for the holidays. To prepare ahead of time, assemble the entire dish according to the instructions, but stop before baking. Cover tightly with foil and refrigerate for up to 24 hours.
When ready to bake, let the dish stand at room temperature for about 30 minutes while the oven preheats. Bake as directed, but add an additional 5 to 10 minutes if necessary to ensure they are heated through.
offer suggestions
This dish is perfect for any holiday feast, but it’s just as enjoyable at our Sunday dinner table. Serve with roast turkey, glazed ham, or juicy pork loin.
It also goes well with simple vegetable side dishes like green beans, Brussels sprouts, and arugula salad. Add a warm brioche roll or cornbread basket for an impressive meal.
Storage and reheating
Refrigerate leftovers in an airtight container or tightly cover baking dish with foil. Store in the refrigerator for up to 4 days.
Reheat individual portions in the microwave on a microwave-safe plate. Heat all at once for 30 seconds until heated through. For the best texture, cover lightly with a damp paper towel to prevent drying.
Reheat larger quantities in the oven. Preheat to 350°F and cover the dish with foil to prevent the top from getting too brown. Bake for 20-25 minutes or until hot and bubbly.
Freezing is not recommended for this recipe as thawing and reheating can cause the cream sauce to separate and change the texture.
