Garlic Butter and Parmesan Scalloped Sweet Potatoes
A comforting, flavor-packed dish where thinly sliced sweet potatoes bake in a creamy garlic butter and parmesan sauce. Each bite is tender, garlicky, and just a little crispy on top. It’s easy to prep ahead, crowd-please friendly, and perfect as a side or a cozy main when paired with greens or a protein you love.
Ingredients
- 2 large sweet potatoes, scrubbed and peeled
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional for extra gooey top)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or one with a shallow rim so the scallops don’t stick and flavors circulate around every slice.
- Slice the sweet potatoes into thin rounds, about 1/8 inch thick. The thinner you slice, the quicker they cook and the more tender they’ll be. If you have a mandoline, use it for even thickness; otherwise a sharp knife works fine.
- In a small saucepan, whisk together melted butter, minced garlic, heavy cream, salt, pepper, and thyme. Warm it over low heat just until the mixture is cozy and fragrant, then remove from heat.
- Layer a third of the sliced sweet potatoes in the bottom of your prepared dish. Pour a portion of the garlic butter cream over them and sprinkle with a little Parmesan. Repeat two more times, finishing with a final shower of Parmesan on top. If you like extra melt, tuck a few mozzarella shreds on the top layer.
- Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake uncovered for another 15–20 minutes, or until the potatoes are tender when pierced with a knife and the top is lightly golden.
- Let the dish rest for 5–10 minutes before serving. This gives the sauce a chance to set a touch and makes it easier to scoop perfect servings.