Maple and Sage Scalloped Sweet Potatoes

Name: Maple and Sage Scalloped Sweet Potatoes
Prep time: 15 min
Cook time: 20 min
Ingredients: 3 medium sweet potatoes, peeled and sliced into 1/4 inch rounds; 1/2 cup maple syrup; 1 cup whole milk; 1 cup heavy cream; 2 tbsp butter, melted; 2 tbsp all-purpose flour; 2 tbsp fresh sage, finely chopped; 1/2 tsp salt; 1/4 tsp ground black pepper; 1/4 cup parmesan cheese, grated (optional for topping)

Maple and Sage Scalloped Sweet Potatoes brings together the comforting familiarity of scalloped potatoes with the bright, earthy notes of sage and the warm sweetness of maple. It’s the kind of dish that feels festive enough for a holiday table, yet approachable enough for a cozy Sunday dinner. As you assemble the layers and watch the sauce bubble into a silky finish, you’ll notice how the flavors unfold—creamy and savory with a gentle sweetness that doesn’t overwhelm. This recipe is friendly to cooks of all levels, and I’ll walk you through each step as if we were cooking side by side in the kitchen.

Table of contents

Why You’ll Love This Maple and Sage Scalloped Sweet Potatoes
Ingredients for Maple and Sage Scalloped Sweet Potatoes
Step-by-Step Guide to Making Maple and Sage Scalloped Sweet Potatoes
Timing & Preparation Details
Nutritional Snapshot
Frequently Asked Questions
Maple and Sage Scalloped Sweet Potatoes

Why You’ll Love This Maple and Sage Scalloped Sweet Potatoes

There’s something undeniable about the way maple syrup threads through the cream to create a delicate sweetness that pairs beautifully with herbaceous sage. The sliced potatoes soak up that creamy custard as they bake, resulting in tender, flavorful layers with a hint of caramelization on top. The dish is elegant enough for a special occasion, but simple enough to make on a weeknight. Plus, it’s a fantastic make-ahead option: you can assemble and refrigerate before baking, giving you more time to enjoy with guests or family.

Ingredients for Maple and Sage Scalloped Sweet Potatoes

3 medium sweet potatoes — peeled and sliced into 1/4 inch rounds. They form the creamy base of the dish and keep the texture light yet satisfying.
1/2 cup maple syrup — adds a gentle sweetness that balances the savoriness of the sage and cream.
1 cup whole milk — helps carry the flavors into a smooth, pourable sauce.
1 cup heavy cream — richens the custard so every bite feels lush and comforting.
2 tbsp butter, melted — adds depth and a touch of richness.
2 tbsp all-purpose flour — helps thicken the sauce for a cohesive scalloped texture.
2 tbsp fresh sage, finely chopped — the signature herb that makes this dish feel grounded and aromatic.
1/2 tsp salt — enhances all the flavors.
1/4 tsp ground black pepper — provides a subtle warmth.
1/4 cup parmesan cheese, grated (optional) — a light crusty top if you want a cheese answer to the finish.

Step-by-Step Guide to Making Maple and Sage Scalloped Sweet Potatoes

Prep and preheat. Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish with butter or oil. This ensures the edges don’t stick and the top browns nicely.
Whisk the custard. In a small bowl, whisk together the milk, cream, maple syrup, melted butter, flour, sage, salt, and pepper until the mixture is smooth and free of lumps.
Layer the potatoes. Arrange a layer of sweet potato slices in the dish, overlapping slightly. Pour a portion of the maple-sage cream over the layer. Repeat with the remaining potatoes and cream, aiming for even coverage.
Add finishing touches. If using parmesan, sprinkle it over the top for a light golden crust.
Bake covered, then uncover. Cover the dish with foil and bake for 45 minutes. Remove foil and bake for another 15–20 minutes, until the potatoes are tender and the top is lightly caramelized and bubbly.
Rest and serve. Let the dish rest for about 5 minutes before slicing. This helps the sauce thicken slightly and makes serving easier.

Timing & Preparation Details

Active prep time: 15 minutes
Cooking time: 60–65 minutes (including covered and uncovered phases)
Total time: About 1 hour
Make-ahead option: You can assemble the dish up to 1 day in advance and refrigerate. Bake directly from the fridge, adding 10–15 minutes to the bake time.
When is it ready to enjoy? The potatoes should be tender when pierced with a knife, the sauce should be creamy and bubbling around the edges, and the top should have a light golden color.

Nutritional Snapshot

Approximate per serving (based on 4 servings):

Calories: 320
Protein: 6 g
Carbohydrates: 40 g
Fat: 16 g
Fiber: 4 g
Sugar: 12 g
Sodium: 390 mg

Frequently Asked Questions

Can I make this ahead for a holiday meal?

Absolutely. Assemble the dish up to a day in advance, cover, and refrigerate. Bake it from cold, adding 10–15 minutes to the bake time as needed. The flavors deepen when it sits overnight.

What can I swap for dairy if I’m dairy-free?

You can use a dairy-free milk like almond or oat milk and swap heavy cream for a thick coconut cream or a plant-based cream alternative. The texture will still be creamy, though the flavor will be slightly different. Maple still shines through beautifully.

Is parmesan necessary on top?

No, parmesan is optional. It adds a toasted, cheesy note if you like, but the dish is delicious without it, especially if you want a lighter finish or are serving vegetarians who avoid cheese.