Scalloped Sweet Potatoes with Apples and Cinnamon
This comforting scalloped dish layers thinly sliced sweet potatoes and apples in a creamy, cinnamon-kissed sauce. It’s lightly sweet, warmly spiced, and perfect as a side for fall dinners or holiday feasts. Creamy, tender slices meet fragrant cinnamon and a touch of sweetness for a unique, crowd-pleasing dessert-for-dish vibe.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 large apples (Granny Smith or Honeycrisp), cored and thinly sliced
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup grated sharp cheese (optional, such as Gruyère or cheddar)
- to taste black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a shallow baking dish and set it aside.
- In a small bowl, whisk together the milk, cream, melted butter, brown sugar, cinnamon, nutmeg, salt, and a pinch of pepper. This will be your creamy seasoned base.
- Arrange a layer of sweet potato slices along the bottom of the dish. Top with a layer of sliced apples. Repeat in alternating layers until the dish is filled, finishing with a layer of potatoes.
- Pour the cream mixture evenly over the layered potatoes and apples. If you’re using cheese, sprinkle it on top for a melty, golden crust.
- Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, until the potatoes are tender and the top is lightly browned.
- Let the dish rest for 5–10 minutes before serving to allow the sauce to thicken and the flavors to settle.