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Chipotle Cheddar Scalloped Sweet Potatoes

A cozy, crowd-pleasing twist on classic scalloped potatoes. Sweet potato rounds soak in a creamy chipotle cheddar sauce, bringing a gentle smoky heat and a touch of tang. This dish is great as a side or a comforting main, and it bakes up with glossy edges and tender centers that melt in your mouth.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 320 kcal

Ingredients
  

  • 2 large sweet potatoes, peeled and thinly sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk (whole or 2%)
  • 1/2 cup heavy cream or extra milk for lighter version
  • 1-2 pieces chipotle peppers in adobo, minced (adjust to heat preference)
  • 1 tablespoon butter
  • 1/2 pound onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground paprika or smoked paprika
  • nonstick spray or extra butter (for greasing)
  • optional: fresh cilantro or chives for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with nonstick spray or a thin coat of butter.
  • In a small saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent and slightly golden, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds.
  • Add the minced chipotle in adobo, paprika, salt, and pepper to the pan. Pour in the milk and cream, whisking to combine. Bring the mixture to a gentle simmer and let it thicken for 2–3 minutes, then remove from heat.
  • Slice the sweet potatoes into uniform rounds about 1/4 inch thick. Layer half of the potato slices in the prepared dish, overlapping slightly.
  • Pour half of the creamy chipotle mixture over the first layer, then sprinkle half of the cheddar cheese on top.
  • Add the remaining potato slices in a snug layer, then pour over the rest of the sauce. Finish with the remaining cheddar cheese.
  • Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes, until the potatoes are tender and the top is bubbling and lightly browned.
  • If you prefer a crisper top, run the dish under the broiler for 1–2 minutes, watching closely to prevent burning.
  • Let the dish rest for 5–10 minutes before slicing and serving. Garnish with chopped cilantro or chives if desired.