Maple and Sage Scalloped Sweet Potatoes
Creamy, savory, and subtly sweet, this Maple and Sage Scalloped Sweet Potatoes dish is a cozy centerpiece perfect for holidays or a comforting weeknight dinner. Thinly sliced sweet potatoes bathe in a luxurious maple-sage cream sauce, then bake until tender and lightly caramelized on top. It’s approachable, crowd-pleasing, and makes your kitchen smell amazing as it bakes.
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)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish with butter or oil.
- In a small bowl, whisk together the milk, cream, maple syrup, melted butter, flour, sage, salt, and pepper until smooth. This will be a creamy, slightly sweet custard for the potatoes.
- Arrange a layer of sweet potato slices in the prepared dish, overlapping slightly. Pour a portion of the maple-sage cream over the layer, then repeat with the remaining potatoes and cream, finishing with a light drizzle of the sauce on top.
- Sprinkle the grated parmesan over the top if using. Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender when pierced with a knife and the top is lightly golden and bubbly.
- Let the dish rest for 5 minutes before serving. The sauce will thicken a bit as it settles, making a luscious, creamy bite with every slice.