Let Me Tell You About My Love Affair with Maple Scalloped Sweet Potatoes
Alright, friend—grab a chair and lets chat sweet potatoes. Every year, right when the air starts biting and scarves turn up, I start craving the warmth of maple scalloped sweet potatoes. I honestly think it all started back when I tried making mashed sweet potatoes and ended up with a gluey mess (we’re talking wallpaper paste—don’t ask). So, way back then, frustrated me peered into the fridge, saw a jug of maple syrup, and figured, why not try something a bit… wobbly and slice some potato disks instead? Who knew disaster would lead to comfort food gold? Trust me, it’s as forgiving as old sweatpants, and frankly, just as hard to stop once you’ve started.
Why You’re Probably Going to Love This (Like My Family Does)
I make this when I want something that feels a little fancy without making a federal case out of dinner. My family dives headfirst into the crispy top layer—especially the bits where the maple syrup bubbles up and caramelizes at the edges (that’s the best part, at least until someone sneaks some when I’m not looking). It’s sweet, it’s savory, it’s got just enough gooey cheese underneath the crust to make it irresistible. Once I tried to swap in some low-fat cheese for the real deal… mistake. Even my dog looked disappointed. Just use what tastes good; you’ll thank me later.
Here’s What You’ll Need (and a Few Cheeky Swaps)
- 2-3 large sweet potatoes (or a mix of the orange and white ones—if I’m feeling wild)
- 1 cup heavy cream (milk works in a pinch; if you want it lighter, use half-and-half—not water though. Never again.)
- 1/4 cup pure maple syrup (I strongly prefer Grade B, but honestly, whatever’s in the fridge will do)
- 1/2 teaspoon salt (or just a generous pinch—do a taste test, no harm)
- 1/4 teaspoon ground black pepper
- 3/4 cup grated Gruyère or sharp cheddar (sometimes I swap Gruyère for Emmental, my grandma always insisted on Kraft though; both work fine)
- 2 tablespoons unsalted butter, cut in pats
- Optionally: a handful of chopped pecans, if you like a little crunch (I keep these for me as my family sometimes complains)
- A sprinkle of fresh thyme or sage—nice, but not essential
So How Do You Get That Golden Top? Directions That Are Easy But Not Fussy
- Preheat your oven to 375°F (that’s about 190°C). Grab a baking dish—anything around 8×8 inches works. I use a round one, but that’s just because it fits better in my weird oven.
- Peel and slice the sweet potatoes thinly—about the width of a coin. (If you’re short on time, don’t fuss if they’re not paper thin; just means they’ll be a bit more toothsome. Actually, I kind of like that.)
- Layer about half the slices in your dish, overlapping a bit. Try to make it pretty, but don’t sweat it. Sprinkle half the salt, pepper, and half the cheese over the top.
- Repeat the layering with the rest of the potatoes, salt, pepper, and cheese. You’ll probably need to smush a few slices in; that’s normal.
- Drizzle the maple syrup slowly over everything (this is where I usually sneak a potato slice—no judgment).
- Pour the cream as evenly as possible over the whole business. Nestle those pats of butter all over the top—trust me, don’t skip this. Toss on your optional pecans and herbs if you’re feeling fancy.
- Cover with foil and bake for 30 minutes. Then, take off the foil and bake for another 20 to 25 minutes, until the top’s bubbly and golden (don’t worry if it looks a bit weird at this stage—magic happens as it cools).
- Let it sit for 10 minutes before digging in. It helps set the layers up just right. Honestly, it smells so good, waiting is the hardest part.
My Honest Notes (from Many, Many Experiments)
- If you slice the potatoes too thick, everything takes longer, but sometimes that results in the creamiest layers. I like a bit of a mix, actually.
- I once forgot to cover the dish—do not skip the foil at first or it dries out something fierce.
- The syrup tends to migrate toward the edges, so make sure you drizzle it slowly over the whole thing.
A Few Variations I’ve Dabbled With (and One Slight Failure)
- Added chipotle chili flakes once for a smoky kick—kinda fun if you like it spicy; my brother-in-law said it was a bit much though.
- Tried a vegan version with coconut milk and a plant cheese—tasted nice, but honestly, the texture wasn’t the same. Maybe it’s just me being picky?
- A sprinkle of orange zest on top before baking = surprisingly good, if you like a citrus zing. My kids grumbled, but what do they know?
You Really Only Need a Few Tools (But Improv Is Fine)
A sharp knife is best for thin slices, but I’ve honestly used a box grater’s slicing side in a pinch. Mandoline is great if you have one—just keep your fingers out of harm’s way (I speak from experience, ouch). No need to haul out the stand mixer or anything fancy. Also, here’s a quick mandoline safety tip you probably want to know.
Can You Store This? Here’s What Usually Happens
Cools down nicely and keeps in the fridge for about three days, covered. Actually, I think it tastes better the next day, after the flavors do their thing. Though honestly, in my house it never lasts more than a day! If reheating, pop it back in the oven, loosely covered with foil. Don’t even talk to me about microwaving—it’ll go kind of soggy—unless you’re in a big hurry, which, I do get sometimes.
How I Love to Serve It
I usually pair it with roast chicken or pork, but it’s also killer with a big leafy salad for a veggie-heavy meal. Sometimes I just eat a cold square straight from the fridge—don’t judge. Every Thanksgiving, my aunt insists we serve it alongside classic mashed potatoes; it’s become tradition (we double the recipe and never regret it).
Lessons I’ve Learned the Hard Way (Pro Tips… Kinda)
- I once tried rushing the baking step by cranking the oven high—ended up singeing the top, gooey in the middle. Low and slow, trust me.
- If you swap sweet potatoes for regular old potatoes, it’s fine, but the maple flavor doesn’t come through as much.
- Letting it rest after baking really is key—even if it feels like torture.
Frequently Asked (and Sometimes Funny) Questions
- “Can I make this ahead?”
Absolutely! In fact, I think it’s even better the next day (if you can keep wandering forks out of it overnight). - “Is it really sweet with all that maple syrup?”
Not as sweet as you’d think—the cream and cheese balance it out. But hey, if you like things less sweet, just use a bit less syrup. Easy fix. - “Can I freeze it?”
Technically yes, but the texture does get a bit mushier, like a mushy pea situation. Still tasty, just don’t expect tidy layers. - “Do you have a favorite maple syrup brand?”
I’m not loyal, but when I can grab it, I like Cabot’s. But any pure kind works—just, please, none of that fake stuff. - “Is there a way to make it dairy-free?”
Sure—swap in coconut cream and a vegan cheese; I’ve done it and it’s fine for what it is. But, again, the original is cozier. Up to you!
Alright—go forth and scallop. Life’s too short for boring potatoes. If you give it a try, drop me a line, or just holler at me on Instagram with a pic. I promise, this is one to come back to, especially when sweater weather is going strong and you’re after a little comfort.
Ingredients
- 3 large sweet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/3 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
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1Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter.
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2In a bowl, whisk together heavy cream, maple syrup, melted butter, cinnamon, nutmeg, salt, and black pepper until well combined.
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3Layer half of the sweet potato slices evenly in the prepared baking dish. Pour half of the maple-cream mixture over the potatoes.
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4Repeat with the remaining sweet potato slices and pour over the rest of the cream mixture.
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5Cover with foil and bake for 35 minutes. Remove the foil and bake for another 20 minutes, or until the sweet potatoes are tender and the top is golden.
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6Let stand for 10 minutes before serving. Enjoy warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
235cal
Protein:
2 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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