Scalloped Sweet Potatoes


This is the most requested recipe I have ever made. When I worked at Ray’s Boathouse in the catering department (many, many years ago), one of the other cooks shared this inspired combination with me. I have made it for Thanksgiving almost every year since. Tired of sticky-sweet marshmallow yams? Try this recipe. It’s crazy good.

Scalloped Sweet Potatoes
Recipe Type: Side
Author: A Passionate Plate
These creamy, cheesy scalloped sweet potatoes (or yams) are made with Parmesan AND gorgonzola cheeses – my most requested recipe EVER – they’ll probably become yours, too!
  • 3 to 4 large yams or sweet potatoes
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 2 cups shredded parmesan cheese
  • 1 cup crumbled gorgonzola cheese
  • 1 1/2 to 2 cups heavy cream
  • fresh chopped herbs (thyme, sage, rosemary, parsley, oregano, etc.)*
  • salt & pepper
  • * My combination – all finely chopped:
  • 2 Tbsp. rosemary, 1 tsp. thyme, 1 tsp. oregano, 1 tsp. sage
  • NOTE: If you peel the sweet potatoes in advance, store them in water so they don’t brown. Drain them well, pat them dry, and reduce the heavy cream to 1 cup.
  1. Preheat oven to 325 degrees. Oil a 8 1/2″ x 11″ glass or metal pan with olive oil. Set aside.
  2. Peel the sweet potatoes and slice them thinly, as you would for scalloped potatoes. When all of the sweet potatoes have been sliced, organize the other ingredients to make it easy to assemble the casserole.
  3. Layer 1/3 of the sweet potato slices (slightly overlapping each other) in the pan. Sprinkle them with salt and pepper, then top with 1/3 of the onion, garlic, cheese, and fresh herbs.
  4. Repeat the layers two more times, using up all of the ingredients. Pour 1 1/2 cups heavy cream over the top of the casserole and wrap tightly with tin foil.
  5. Bake for 45 to 60 minutes, until sweet potatoes are cooked through. Remove foil and test for doneness by inserting a knife into the center of the casserole. The sweet potatoes should be soft. If not cooked completely, add the remaining 1/2 cup of cream, cover again with foil and continue baking for 15 minutes more.
  6. Remove the foil and continue cooking for 15 to 20 minutes so the extra liquid is absorbed and the cheese browns slightly. Let the casserole rest, covered for 10 minutes before serving. Cut into squares or serve with a spoon.


  1. Tami says:

    This is unbelievably delicious…every time I make these ALL my guest want the recipe! One wanted to lick the bowl and I am not kidding! lol This is my second year preparing this recipe and I serve it multi times during the fall and winter! So happy its fall!

  2. Del Allen says:

    Hello Mary – Uncle Dave shared with me your website and encouraged me to make your Scalloped Sweet Potatoes as a NEW ITEM to our annual Christmas Eve Dinner.

    We had a moderate crowd of 13, less than our usual 25+, so thought this would be a good time to add something new. Followed the recipe to the letter and checked the product after 45 minutes of cooking, noting that if the product needed more liquid, to add as noted. Well, I didn’t need to add anything as it looked like the product was literally floating in liquid. Decided the best bet was to return it to its “oven haven” and let it cook for another 20 minutes.

    After checking again, the liquid did not reduce, I was getting anxious that my new recipe was going to be a flop so I resorted to desperate measures. I checked the sweet potatoes and they were cooked perfectly but the dish was drowning! Grabbed another glass baking dish and proceed to carefully lift pieces of the casserole into a “drier environment”. Knowing that the clock was ticking to deliver a fabulous Christmas Eve dinner, I wrapped in foil, increased the temp by another 25 degrees, set the time for 20 minutes and crossed my fingers.

    Timer goes off, product is still “extremely moist” but I have no choice but to uncover and try to brown – another 15 minutes goes by, which allows me to finish the gravy for the prime rib, and I pull the “scalloped sweet potatoes “out of the oven.

    The finished product looked a bit questionable, but who other than myself and others who have made it would truly know what the end product must look like? With this in mind I placed the serving spoon in the dish and hoped for the best. After about 45 minutes of enjoying the meal with the family and listening to the compliments on the dish, for which I must say in its final form was quite tasty, I decided to check on a second serving, thinking that enough time had passed that maybe the dish had firmed up a bit and best that I try again. To my amazement, the glass baking dish was “empty”! As I scratched my head a bit my sister walked in and said, “it there anymore sweet potatoes, “wow”, those were good”!

    Now that you have the background and my experience in preparing this dish I need to add some further information that will get us to my question and also my assumption on the “excessive liquid issue”.

    36 hours prior to our Christmas Eve dinner, the preparation is in full swing. As I have never had the opportunity to prepare a dish with sweet potatoes, I asked my daughter (who is preparing for a career as a pastry chef) when I should prep the “sweet potatoes”. She said that not to do them ahead of time as they will turn brown – this seemed reasonable to me so we held off until the next day.

    About mid morning on Christmas Eve day, my daughter proceeds to slice the sweet potatoes to perfection with a mandolin. She finished in no time at all and asked when I was ready to put the dish together – told her about an “hour or so”. She said, “Dad, I need to put them in water, otherwise they will turn brown. About THREE HOURS later I was ready to make the “Scalloped Sweet Potatoes”.

    SO, finally, after pondering, what I feel was a failed dish, by APPEARANCE ONLY, I think I might have a reason for the extra liquid. Is it possible, that my concern over the sweet potatoes turning brown, having them soaked in water for three plus hours, resulted in the excessive absorption of water in the sliced sweet potatoes?

    So, don’t soak the sweet potatoes?

    • MaryMiller says:

      Hi, Del –

      I am so sorry you struggled with the recipe. Yes, soaking the sweet potatoes in water ahead of time will affect the absorption of the cream. I should have noted on the original recipe to reduce the amount of liquid if the sweet potatoes are prepped in advance (and, yes, your daughter was correct to soak them in water – because they will discolor if cut too far in advance). There is also the possibility that the potatoes were sliced thinner (with the mandolin) than when I make this – which might have caused less liquid to be absorbed. Typically the excess cream will boil off when the dish is uncovered for the last 20 minutes of baking, and will continue to set up as the pan rests before serving. Thanks for the feedback. I appreciate you trying the recipe and I will add a note to it about reducing the liquid if the sweet potatoes are sliced in advance.

  3. Uncle Dave says:

    The scalloped sweet potatoes you shared for us at Gooble-a-Thon were wonderful. While you weren’t here in person, your generous hand crafted gift for the table was well received and a real treat. Thanks from Uncles Bill + Dave, Aunts Patti + Linda, Cousins Peter, Jeff, Tim and Tom, of course Mom and Dad.

  4. Mary Jordan says:

    I absolutely love this sweet potato recipe, I think you brought it to book club.

    • MaryMiller says:

      Hi, Mary – I might need to make this again for ski weekend! BTW, I am planning a post on scotcharoos, so I hope you will be bringing them. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.