Decadent scalloped sweet potatoes will be an unforgettable side dish on your Thanksgiving table. Full of rich Gruyère cheese and flavorful bacon, they are sure to be a hit!
Well, now that Halloween is over, get ready for all things Thanksgiving! Stuffing, turkey, cranberries, and of course ,sweet potatoes!
You all know the classic Thanksgiving sweet potato casserole topped with marshmallows? This is nothing like that. Not that I have anything against that iconic dish.
These scalloped sweet potatoes are sort of sweet potato casserole’s sophisticated older sister. They are rich and decadent, with so much flavor, thanks to bacon and shredded Gruyère cheese.
To increase the flavor profile even more, I take it one step further and roast the potatoes with a little maple syrup. You could boil them if you wanted to….but why? I’m clearly biased towards roasted vegetables (more than 40 recipes!) but roasting the sweet potatoes really does make a difference to this recipe. It’s a pretty simple step to do while you’re preparing the sauce, shredding the cheese, cooking the bacon, etc.
Today, I used a shallot instead of onion in these sweet potatoes, partly because Ben doesn’t like a really strong onion flavor, but mostly because I didn’t have any onions. What kind of food blogger runs out of onions? The kind of food blogger with two toddlers, that’s what kind. My point is, shallots are awesome but onions are great too. Use about a half of a small yellow onion — a 1/4 cup to a 1/2 cup would be perfect.
More Sweet Potatoes!
Still looking for some new sweet potato ideas for this Thanksgiving? Try:
- Twice Baked Sweet Potatoes
- Maple Mustard Roasted Sweet Potatoes with Shallots
- Hasselback Sweet Potatoes
- Healthy Sweet Potato Casserole (gluten-free, nut-free, dairy-free)
- Vanilla Bean Mashed Sweet Potatoes
- Instant Pot Sweet Potatoes
- Handheld Sweet Potato Casserole without Nuts
- Baked Sweet Potatoes with Feta, Olives and Sundried Tomatoes from Gourmande in the Kitchen
- Bourbon Mashed Sweet Potatoes from Simply Recipes
- 3-4 sweet potatoes (about 2 1/2 lbs), peeled and sliced 1/4 inch thick
- 1 tablespoon pure maple syrup
- 1 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 strips thick sliced bacon, cut into 1/2 inch pieces
- 1 large shallot, chopped
- 2 1/2 tablespoons all-purpose flour
- 1 1/4 cups reduced fat milk
- 3/4 cup heavy cream
- 8 oz. Gruyère cheese, shredded
- Preheat oven to 425°F. Toss sliced sweet potatoes with oil and maple syrup and arrange in a single layer on a baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes or until browned on the bottom and tender. Remove and set aside to cool.
- Reduce oven temperature to 325°F.
- Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Set aside on a paper towel-lined plate.
- Reduce heat to medium, add chopped shallot to bacon drippings and cook until tender. Whisk in flour over low heat and cook to a paste. Add milk and cream slowly while whisking and cook until mixture thickens slightly. Remove from heat and stir in all but 1/2 cup of the Gruyère cheese.
- Arrange half of the sweet potatoes in the bottom of a greased or sprayed 11×7 inch baking dish. Pour on half of the milk and cheese mixture. Sprinkle on half of the bacon. Arrange remaining potatoes, pour the rest of the milk mixture over the top, and sprinkle with remaining bacon. Sprinkle remaining cheese on top.
- Bake for 20 minutes or until potatoes are tender. Brown cheese for 1-2 minutes under the broiler if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Heard no complaints from him!
Changes I would make: None are necessary, but if you want to bulk this up a little to increase the servings, you could easily add another sweet potato. There is plenty of sauce and cheese to go around.
Difficulty: Easy to moderate.
Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan. I have been compensated by UDIM for my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube and Pinterest