Garlic Butter Scalloped Sweet Potatoes
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Garlic Butter Scalloped Sweet Potatoes – A luxurious sweet potato casserole recipe rich with cream, butter, Parmesan cheese, herbs, and garlic. Your family will love this fall twist on classic creamy scalloped potatoes!
My Savory Twist on Two Classic Casseroles
Sweet Potato Lovers Unite!
Today I’m sharing the most luscious and velvety sweet potato casserole recipe you’ve ever tasted.
And you thought baked sweet potatoes with marshmallows were lavish…
Although I realize traditional marshmallow-topped Thanksgiving sweet potatoes are placed by many on a high pedestal, there are those of us who like to occasionally serve sweet potatoes without added sugar.
That’s not to say we (ok, I) don’t add a whole lot of naughtiness, other than sugar. But sometimes it’s nice to indulge in the more savory and cheesy side of sweet potato side dishes.
This Garlic Butter Scalloped Sweet Potato Casserole is LOADED with butter, cream, and Parmesan cheese, to combine the best of your two favorite seasonal side dishes – classic scalloped potatoes and baked sweet potatoes – into one perfectly delicious celebration of fall.
What You’ll Need to Make Garlic Butter Scalloped Sweet Potato Casserole Recipe
Do not get me wrong: Classic sweet potato casserole is delicious. There’s no denying that.
However, if you are looking to make something a little off the beaten path this year, yet not so unfamiliar that your family will be disappointed, you’ve got to try our recipe for Garlic Butter Scalloped Sweet Potatoes.
Rich, silky, cheesy, and popping with garlic butter flavor and fresh herbs, these savory scalloped sweet potatoes are to die for!
Here are the ingredients you’ll need to make the most INCREDIBLE sweet potato casserole:
- Sweet potatoes
- Heavy cream
- Garlic cloves
- Parmesan cheese
- Salt and pepper
How To Make Garlic Butter Scalloped Sweet Potatoes
- Mix the Cream Topping – In a small saucepan over medium heat or in a microwave safe bowl, combine all the ingredients except the sweet potatoes and Parmesan cheese. Whisk well and often until the butter is just melted. This should be done first so you can quickly pour the mixture over each sweet potato as you slice and place into your baking dish, to ensure that the slices do not brown.
- Peel and Slice the Sweet Potatoes – Peel the sweet potatoes one by one. Take care to slice each potato into very thin rounds, to create a delicate texture after baking. Just like your classic scalloped potatoes recipe!
- Arrange and Coat – After thinly slicing each sweet potato, arrange the slices in a pretty pattern in the baking dish. The pattern you choose is entirely up to you. Pour a little of the melted garlic herb butter and cream mixture over each thin sweet potato slice, before slicing the next one, to slow oxidation.
- Bake Your Casserole – Bake in a 400 degree preheated oven for 30 minutes, until potatoes are soft. Then sprinkle with Parmesan cheese and bake for a few more minutes, until the cheese is melted and your scalloped sweet potatoes are golden brown.
Get The Complete Garlic Butter Scalloped Sweet Potatoes Recipe Below.
Garlic Butter Scalloped Sweet Potatoes Q&A
Can this scalloped potato recipe be made with other varieties of potatoes?
Absolutely. Feel free to use white or purple sweet potatoes, as well as russets and new potatoes in this recipe. Cooking instructions for your scalloped potatoes will stay the same.
Is this Garlic Butter Scalloped Sweet Potatoes recipe gluten free?
Yes it is! Thankfully, sweet potatoes are naturally gluten free.
Is this recipe low carb or ketogenic?
No. Sweet potatoes are starchy, therefore they do contain ample carbs. However, if you remove the cornstarch and use arrowroot powder instead, this scalloped sweet potato recipe is grain-free.
Can I make a dairy free variation?
Yes! For Vegan Garlic “Butter” Scalloped Sweet Potatoes you can substitute thick coconut milk for the cream, and vegan butter for regular butter. Then omit the Parmesan cheese.
P.S. – If you happen to make this as a vegan scalloped sweet potato casserole, and use arrowroot powder instead of cornstarch, then this becomes a paleo recipe!
Is there a low fat version of this recipe?
Hmmmm… You could omit the cream and butter. Then brush a little olive oil over the top of the sweet potatoes, and add the garlic and herbs. The scalloped potatoes will not have the same silky luxurious texture in the end. However, they will be soft and herbaceous.
Can I freeze this recipe?
Due to the cream and butter in the scalloped potatoes, I wouldn’t freeze.
Can I make this recipe ahead?
Yes. You can prep and bake these scalloped sweet potatoes up to 3 days in advance. Then reheat uncovered in a 350 degree oven for 20+ minutes.
More Brilliant Sweet Potato Recipes
- Maple Glazed Prosciutto Wrapped Sweet Potatoes
- Real Sweet Potato Souffles
- Maple Cinnamon Sweet Potatoes with Oat Crumble
- Best Sweet Potato Biscuits
- Twice Baked Sweet Potatoes
Garlic Butter Scalloped Sweet Potatoes
- 3 pounds sweet potatoes
- 1 1/4 cup heavy cream
- 6 tablespoons butter
- 6 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon cornstarch
- 1/3 cup Parmesan cheese
- Salt and pepper
- Preheat the oven to 400 degrees F. Pull the leaves off the thyme stems. Discard the stems and roughly chop the leaves.
- Place the cream and cornstarch in a small bowl or pot. Whisk well. Add the butter, garlic, thyme, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper. Heat over the stovetop, or in the microwave, just until the butter melts. Then turn off the heat and whisk again.
- Peel and slice each sweet potato one by one. Slice the potatoes into very thin rounds, 1/8-inch thick. Arrange each potato in a 9×13-inch baking dish, fanning it out in a pretty pattern.
- Before peeling and slicing the next sweet potato, pour a little of the cream mixture over the potato slices in the pan, so it does not brown while you work on the other potatoes.
- Repeat until all the sweet potatoes are sliced and arranged prettily in the baking dish. Then pour the remaining cream mixture over the top.
- Bake for 30 minutes. Sprinkle Parmesan cheese over the sweet potatoes. Then bake another 10 minutes until the cheese is golden. Serve warm.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Made this tonight and it was wonderful. I had only dry thyme and added some fresh rosemary. The sauce is so much easier than cooking a white sauce, especially in a 2 cup glass measure in microwave. I did cut back butter a bit. The other thing I found was, probably best to cover it for the 30 minute initial bake time. Recipe didn’t specify, I did not and after 20 minutes the top of sweet potatoes kind of dried out a bit, and sauce didn’t bubble up to cover them, which was easily remedied. Added Panko crumbs with the parm. Decadent and delicious!!
I’ve made this recipe for myself, my fiancee, and for my dad and stepmom(three times total) and this dish is a real pleaser! Everyone loved it!
Hello can I make this recipe, but not bake it until I’m ready
Yes, you can. However, if any of the sweet potatoes are not fully covered in cream and butter, they will brown as they are resting in the fridge. Be extra careful to make sure they are well coated. Then sit the dish out at room temperature for at least an hour before baking.
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After reading the reviews I was super excited to try this. Thank goodness I did a trial run of this recipe BEFORE thanksgiving, because the taste testers in my house didn’t care for it at all. We all took one bite and threw the rest out. The amount of butter of heaviness in this dish was too much.
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This was really good. Added Parmesan cheese and Panko bread crumbs mixed together the last 10 minutes of baking. Will make again. Thanks!
Can you prepare this the night before or morning of (before putting it in the oven) and simply bake when you’re ready?
Yes, you can! Either set them out at room temperature before baking, or if baking cold, add an extra 10+ minutes to the baking time.
I used canned coconut milk, and topped it off with a mixture of bread crumbs and cheese. I smell in the house is crazy good and everyone loved it. Will make next time my husband buys sweet potatoes instead of yams. Which is everytime I send him for Yams🤪
Ok it took three times as long to cook as you said! Why does all Pinterest recipes do this? I’ve cooked for over an hour and cut them 1/8 inch.
If you are finding this happens with other recipes as well, there’s a good chance your oven temperature or thermostat is off. This is a very common occurrence if you use your oven regularly. Buy a cheap hanging oven thermometer to discover the true temperature. Then look up a youtube video on how to recalibrate the make/model of your oven.
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Yum!!!!!!! It says it all!
I made this for Thanksgiving and followed the directions exactly as written. Something however, must have gone wrong. The recipe states that it will serve 12, but somehow 4 of us nearly finished off the entire 9×13 pan!! 🤣. TOO TOO GOOD!!
Made this today for thanksgiving. Added some rosemary along with the thyme as I had some extra and it was a huge hit! Got many compliments on the dish and will make again! Such a fun way to change up the traditional sweet potato.
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I made this to recipe but added a small amount of sliced onions. It was swimming in butter. My better half loved it. I will make again with half the butter
I add pineapple juice a 1/4 cup. And I purée some pineapple and add to the cream mixture. I also add some Asiago to the Parmesan these really give the dish a little extra pop !!!
Can I use cheddar instead of parmesan??
Hi Stephanie, sure thing! Let me know how it turns out. :)
I made this for Easter dinner and all I can say is Yum! The request was for a yam dish but I didn’t want a sweet casserole. This recipe really fit the bill. It smells so good when baking too. Everyone really enjoyed it.
Delicious ! But I would use half the butter and thyme next thyme! :) but sooooooo good!!
Made this for Thanksgiving with canned coconut milk and it was fantastic! All the garlic and herbs flavored it perfectly and it did not taste coconut-y at all. Definitely a keeper!
Made this up last night and it was great… Thinking of making it for Christmas dinner with a different twist. Cotija: called the “Mexican Parmesan”, Cumin instead of the thyme and a can of diced green chilies. On second thought I might not wait until Christmas
I have made these twice, doubling the recipe both times, and no matter how many or few people I am serving they are always GONE! Sweet potatoes + garlic + buttery cream = MAGIC. Traditionally I’ve made them near/on Thanksgiving, but they will definitely be going into the winter rotation as my whole family adores them.
This was delicious! I added a little bit of sliced green onion and slightly increased the amount of Parmesan sprinkled on top. It was wonderfully savory, but still allowed the sweetness of the sweet potatoes to come through.
I made it with sweet and red potatoes. I diced an onion to put in and I covered it with ham steak cut up. When it only had 10 minutes left I sprinkled the parmesan and cheddar on top. My house smelled awesome. It was really good.
perfect, thank you! I added sliced potato as well, just sliced the potato about half the width of the sweet potato so that they would be ready at the same time. Also, I added cottage cheese to the cream cheese, to thicken it up a bit.
Sweet Potatoes! Yes! What a fabulous idea! Can’t wait to try them!
WOW!! Such an incredible side dish!! My family would LOVE this!
These look so good! I’m definitely adding these to our dinner menu next week!
This is a perfect dish to add to any dinner!!! Sounds so delicious!
I’m cooking this right now, but I’m not serving until 6:00 pm tomorrow. How do you recommend reheating this recipe?
I would just place it back in the oven at 350 for about 15 minutes.
My family loves sweet potatoes! I am making this dish this weekend!
These are exceptional. So delicious.
Such a flavorful side dish! And easy to make.
Such a delicious side!! YUM!!
what a great way to enjoy sweet potatoes!! thanks!
Absolutely LOVE this sweet potato twist on scalloped potatoes. Loving that garlic butter deliciousness! Thanks for including our sweet potatoes with marshmallows :)
These look really good, I love savory sweet potatoes and will be trying to make this soon!