Scalloped Sweet Potatoes (No Cream)
These scalloped sweet potatoes are a delicious, colourful dish, made using a handful of ingredients and no heavy cream. Simple and easy to make, this healthy side dish is perfect for the holiday season and beyond!
Servings 5 -6 servings
Calories 223kcal
Equipment
- Large mixing bowl
- 8/12'' pan or similar
Ingredients
- 2 pounds sweet potatoes approx. 3 large
- 2½ tablespoons olive oil
- 1½ teaspoons dried herbs herbes de Provence, Italian, etc
- ½ teaspoon garlic granules
- ⅓ teaspoon fine sea salt and pepper to taste
- ⅓ cup shredded mature cheddar or similar, see Ingredients in post for more suggestions
Instructions
- Preheat the oven to 400F/200/C/180 fan/gas mark 6.Cut sweet potatoes: Peel then slice the sweet potatoes into approximately ⅛-inch rounds (you can do this using a mandoline or by hand, as I have done).
- Season: In a large mixing bowl combine the oil, herbs, garlic granules and seasoning. Add the sliced sweet potatoes and stir until all the rounds have been coated (do this thoroughly).
- Bake: Transfer to your baking dish and arrange the slices vertically close together. Bake in the centre of the oven for 35 minutes (do not cover). After this time your sweet potatoes will be softened but still quite firm. The tops might look a little dry but that’s ok.
- Add cheese: Remove from the oven and increase the temperature to 425 F/220 C/gas mark 7. Sprinkle the cheese over the top and return to the oven for about 20 more minutes or until the tops are crispy and nicely browned.
- Serve: Remove from the oven and serve.
Notes
- I recommend using large but thin, rather than round and chunky, sweet potatoes.
- You can slice the sweet potatoes either using a mandoline slicer or by hand.
- Bake the dish as soon as you’ve assembled it.
- Do not cover the dish while baking.
- Best served hot, straight from the oven. Scalloped sweet potato leftovers can be refrigerated for up to 3 days. However, as they will no longer be crispy on top and can even become a little soggy after a while, I recommend turning them into mashed sweet potatoes (use a potato masher and a little butter). Heat before serving.
- Freezing this dish can change the texture of the sweet potatoes so I don’t recommend it.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 301mg | Potassium: 623mg | Fiber: 6g | Sugar: 8g | Vitamin A: 25767IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg