Spicy Jalapeño Jack Scalloped Sweet Potatoes
A creamy, comforting side dish with a kick of jalapeño, nestled between tender layers of sweet potato and melted Monterey Jack cheese. This recipe blends a gentle spice with rich, savory notes for a crowd-pleasing dish that pairs beautifully with roasted chicken, grilled steak, or a festive holiday table.
Ingredients
- 4 cups thinly sliced sweet potatoes
- 1/2 cup finely chopped onion
- 1 medium jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Optional fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a baking dish large enough to hold a single layer of potatoes.
- In a skillet, melt butter over medium heat. Add onion and jalapeño, sauté until softened and fragrant, about 3–4 minutes. Stir in garlic for another 30 seconds.
- Sprinkle flour over the onions and peppers, stirring to form a light roux. Slowly whisk in milk, cooking until the mixture thickens into a creamy sauce.
- Stir in half of the Monterey Jack and cheddar cheeses, letting them melt into the sauce. Season with paprika, salt, and pepper. Remove from heat.
- Arrange a layer of sweet potatoes in the prepared dish. Pour a portion of the cheese sauce over the layer, then repeat with remaining potatoes and sauce to form 2–3 layers.
- Top with the remaining cheese and drizzle olive oil over the surface. Cover loosely with foil.
- Bake for 25–30 minutes covered, then remove foil and bake an additional 15–20 minutes until the potatoes are tender and the top is bubbling and golden.
- Let the dish rest for about 5–10 minutes before slicing. Garnish with fresh cilantro or parsley if desired and serve warm.