Elevate your sweet potatoes with this baked scalloped potatoes casserole! Sliced potato rounds are coated in a sweet and savory olive oil mixture and baked until golden and tender. Topped with melty cheese, it’s an easy-to-make side dish no one can resist!
Roasted Sweet Potatoes Slices
I’m a big sweet potato fan, and I’ll never say no to a side of warm sweet potato fries. However, sometimes I want something a little more on the sophisticated side, especially around the holidays. That’s where these scalloped sweet potatoes come into play!
Beautiful in appearance and made with a sweet and savory flavor, they’re tender and oh-so-delicious. Truly, they look like they came straight from the kitchen of a fancy restaurant, but they’re honestly so easy to make.
Plus, they pair fabulously with all your favorite main courses. Although, if I’m being honest, they’re good enough to eat all on their own. I won’t judge. No matter how you serve these baked sweet potato slices, you really can’t go wrong!
- Roasted Sweet Potatoes Slices
- Scalloped Sweet Potatoes Ingredients & Notes
- What are the Best Potatoes for Scalloped Potatoes?
- How to Make Scalloped Potatoes
- Oven Scalloped Potatoes Variations
- Scalloped Potatoes Expert Tips
- How to Store and Reheat Easy Scalloped Potatoes
- What to Serve with this Scalloped Sweet Potatoes Recipe
- Frequently Asked Questions
- More Popular The Fit Peach Recipes
Scalloped Sweet Potatoes Ingredients & Notes
- Sweet potatoes - Try to find sweet potatoes that are long and thin. Look for three to four that are all roughly the same size.
- Olive oil - I prefer the strong taste of olive oil, but avocado oil works as well.
- Honey - Adds a subtle sweetness without the need for refined sugars. Maple syrup would also work.
- Minced garlic - Whole, fresh cloves instead of pre-minced varieties will give the best flavor.
- Herbs and spices - Include oregano, sage, thyme, sea salt, and black pepper for a robust, savory taste.
- Shredded cheese - Technically optional, I like to sprinkle this on top to add even more flavor to the sweet potato sliced casserole. I used romano cheese, but parmesan, feta, or goat cheese crumbles would also be good!
What are the Best Potatoes for Scalloped Potatoes?
While traditional scalloped potatoes are usually made with russet or Yukon potatoes, you can also use sweet potatoes which makes for a slightly sweeter dish that still packs a flavor punch. Try to find sweet potatoes that are long and thin without blemishes which makes them easy to fit into a pan.
How to Make Scalloped Potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Prepare. Preheat the oven. Then, wash and dry the sweet potatoes before slicing them into ⅛ inch rounds and placing them in a large mixing bowl.
Step 2: Combine the seasonings. In a separate bowl, whisk the olive oil, honey, minced garlic, oregano, thyme, sea salt, and black pepper until well combined.
Step 3: Season the sweet potatoes. Drizzle the olive oil mixture over the sweet potato rounds, and toss to coat.
Step 4: Layer the potatoes. Use your hands to arrange the sweet potatoes in a large spiral inside an oven-safe skillet. Then, drizzle any remaining olive oil on top, and cover the skillet with foil.
Step 5: Bake. Transfer the skillet to the oven, and bake covered. Then, remove the foil, and let the scalloped sweet potatoes bake until they’re tender and lightly golden.
Step 6: Garnish. Remove the skillet from the oven, and garnish your roasted sweet potato slices with grated cheese, if desired. Enjoy warm!
Oven Scalloped Potatoes Variations
- Add some chopped pecans or almonds on top for an added crunch.
- Add a little crumbled feta or goat cheese once the potatoes are out of the oven.
- Crumble some bacon pieces on top for extra saltiness and crunchiness.
- Top the baked sweet potatoes with caramelized onions for an elevated twist.
Scalloped Potatoes Expert Tips
- A mandolin will take your scalloped potatoes to the next level. While you can slice the sweet potatoes by hand, you won’t be able to get those super thin slices with a sharp knife.
- Toss the sweet potato rounds with the oil mixture really well so each one is coated. If a potato isn’t coated in oil, it won’t bake in the oven.
- For those extra crispy edges, broil the skillet on high heat for at least 30 seconds (I prefer a minute).
- If you’re topping the scalloped potatoes with cheese, don’t add that until after the potatoes are out of the oven. The cheese should melt effortlessly on top of the warm potatoes.
How to Store and Reheat Easy Scalloped Potatoes
Store leftovers in an airtight container in the fridge for up to a week. When ready to enjoy, warm them up in the microwave in 20-second intervals until warmed through. I like to cover mine with a damp towel which helps provide some moisture.
What to Serve with this Scalloped Sweet Potatoes Recipe
Scalloped sweet potatoes make a great side dish any time of year! Here are a few things I love to serve with them:
Frequently Asked Questions
Both sweet and savory flavorings pair well with sweet potatoes. Cinnamon can be used to enhance the natural sweetness and something like garlic or sage can be used to pull out the savory notes.
Au gratin potatoes include grated cheese and scalloped potatoes do not. Most scalloped potatoes are made with milk or cream, but I use an easy olive oil herb mixture in this recipe. So, they aren’t “technically” scalloped potatoes.
You don’t need to most of the time. Many people will soak their sweet potatoes when they’re making homemade fries, which helps to rinse the starch off so they’re extra crispy. I have found that if you use an adequate amount of oil and seasonings though, it’s not needed.
For more side dish recipes, check out my:
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Sweet Potato Sliced Casserole
- 1 Mandolin
- 2 Mixing Bowls
- 1 (9 inch) Cast Iron Skillet
- 2 lbs sweet potatoes - try to find ones that are long and thin (approx. 3 - 4 large sweet potatoes)
- ⅓ cup olive oil
- 1 tablespoon honey
- 2 cloves garlic - minced
- 1 teaspoon oregano
- 1 teaspoon sage
- 1 teaspoon thyme
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
- Shredded cheese of choice - optional (I used a romano cheese but parmesan would also be good and so would feta or goat cheese crumbles!)
- Preheat oven to 350 F. If you haven’t already, wash and pat dry the sweet potatoes. Use a mandolin or a very sharp knife to slice the sweet potatoes into ⅛ inch rounds and add them to a large mixing bowl.2 lbs sweet potatoes
- In a separate bowl or mixing cup, combine the olive oil, honey, minced garlic, oregano, sage, thyme, sea salt, and pepper.⅓ cup olive oil, 1 tablespoon honey, 2 cloves garlic, 1 teaspoon oregano, 1 teaspoon sage, 1 teaspoon thyme, ¼ teaspoon sea salt, ⅛ teaspoon pepper
- Drizzle the olive oil mixture over the sweet potato rounds and toss well to ensure each sweet potato is coated in oil.
- Use your hands to arrange the sweet potatoes into a large spiral inside an oven safe skillet (I used a 9-inch cast iron skillet which is perfect for the number of rounds). Drizzle any remaining oil over the sweet potatoes and cover with aluminum foil.
- Bake the dish covered in the oven for 50 minutes. Then, remove the foil and let the dish bake for another 15 minutes uncovered. I also like to broil mine at the very end for about a minute to get those extra crispy edges.
- Pull the skillet out and top with grated cheese, if desired, and serve while warm.Shredded cheese of choice