Easy Cheesy Scalloped Sweet Potatoes – the ultimate side dish made healthier but keeping the same comforting flavor you love! Way better than that Sweet Potato Casserole topped with marshmallows and better for you! It’s delicious!
Sweet Potatoes have for a long time been one of the “go to” side dishes at our holiday meals. My mom use to make THE BEST Sweet Potato Casserole around. Her’s leaned more towards the sweet side of things with brown sugar, vanilla extract, cinnamon and then a crunchy pecan crumble topping that my dad and I would fight over. Let’s just say, when I was little I won because, well who could resist a cute blonde, tan, brown eyed girl … but apparently when I got older that changed.
When I moved down south I learned “the way” to serve Sweet Potato Casserole was to top it with marshmallows??!? As if it isn’t sweet already! Sweet Potatoes are naturally sweet, then they add in more brown sugar, vanilla extract, cinnamon and top them with marshmallows! Pretty sure if you weren’t in a sugar coma after that casserole you would for sure be in one after you indulge in some pie! I’m sorry people, marshmallows are for s’mores NOT casseroles!
One of my favorite things to do is mix in some savory elements with sweet potatoes. They are a great nutritious vehicle so why not use them for good instead of loading them with sugar! For instance, savory sweet potato fries are awesome or bake and stuff your sweet potato with some pulled pork. Savory recipes are just as delicious!
Another case and point. Today’s recipe, these Cheesy Scalloped Sweet Potatoes.
I have always loved scalloped potatoes, they are the ultimate savory side dish that everyone wants, especially with a steak dinner. YUM! Think about it, they even make boxed scalloped potatoes. Why? Because people love them so much!
On a side note, did your mom ever buy those boxed scalloped potatoes? My mom did all the time, we use to love them … but can I just say homemade are SOOO much better!
When I was dreaming up this recipe I knew the herbs I wanted to use were thyme and tarragon. I have been on a major thyme kick lately. In fact, it may even be my new favorite herb. It is so subtle but adds a delightful flavor to any dish! I even put it on my eggs sometimes.
Ok, back to the point. The main reason I chose those herbs is the citrus herb mixture I slather my turkey with includes, sage, tarragon, rosemary, and thyme and I wanted to carry those flavors throughout the entire menu so every dish flows into the next. In my opinion, when everything works together that’s how you know you have an incredible meal!
This Cheesy Scalloped Sweet Potato Casserole is very easy to make. You literally throw everything into the baking dish and bake it for about an hour.
The sweet flavor from the sweet potatoes combined with the fresh lemony herbs and buttery gruyere cheese that is just slightly browned is mouth-wateringly good! Your family will not be able to get enough of this dish.
So instead of the sweet side this year, head to the savory side. You’ll fall in love! Bon Appetite my friends! Happy recipe hunting for Thanksgiving!
PS. if you need a place for inspiration I have a Turkey Day Board on Pinterest with all your favorite recipes, some “how-to’s” (like how to roast/carve a turkey), and new creative recipes you NEED to try!Print
- 6-7 medium sweet potatoes, cut into 1/3″ slices
- 1 tablespoon of butter
- 1 shallot
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 3/4 cup 2% milk
- 2 teaspoons fresh thyme, diced
- 1 teaspoon fresh tarragon, diced
- 1/2 teaspoon sea salt
- 1 cup shredded gruyere cheese
- Preheat oven to 400 degrees.
- Spray the bottom of a 13×9″ baking dish with Cooking Spray. Set aside.
- Using a mandoline, slice sweet potatoes to 1/3″ thick. (if you do not have a mandoline, use a very sharp knife to slice)
- Add half the sweet potatoes to the greased baking dish.
- In the meantime, heat a small sauce pan to medium high heat. Add butter and shallots to pan. Saute until translucent, about 3-4 minutes. Next add in the garlic and saute for 30 seconds. Then add in the heavy cream, milk, fresh thyme, fresh tarragon, and sea salt and stir. Bring a boil and then remove from heat.
- Pour half the milk mixture over the sweet potatoes. Top with half the gruyere cheese.
- Add another layer of the remaining sweet potatoes, top with remaining milk mixture and cheese.
- Cover with tin foil.
- Bake for 30 minutes.
- Remove the tin foil and bake an additional 25-30 minutes, or until sweet potatoes are tender.
- Optional: top with a garnish of fresh thyme
Recipe inspired by The Iron You
- Serving Size: 2/3 cup
- Calories: 157
- Sugar: 7 g
- Sodium: 216 mg
- Fat: 9 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!