Amy does it again, bringing us beautiful step-by-step instructions for Scalloped Sweet Potatoes, submitted by Tasty Kitchen member quincyskeeper. Thank you, Amy! –PW
When I think of sweet potatoes, I think of the holidays—in particular, Thanksgiving. So when I stumbled across this recipe for Scalloped Sweet Potatoes, submitted by Tasty Kitchen member quincyskeeper, I thought it would make the perfect side dish for a holiday spread. Instead of waiting until Thanksgiving day to give it a go, I tested it on my willing family first.
Boy was I surprised. To begin with, I’m not usually a big sweet potato fan. I grew up with them being mashed to pieces and topped with marshmallows. But this recipe has changed my mind a bit. It’s a savory bite of goodness, and was perfect served alongside a nice steak and fresh crispy salad. Certainly not a recipe to save only for the holiday table.
Wanna give it a go? Well, alright then. Let’s get started.
You’ll need sweet potatoes, bacon, an onion, flour, salt, pepper, milk and parmesan cheese. All yummy stuff for sure. (Be sure to look for the link to the full recipe, including all ingredient measurements, preparation details, etcetera at the end of this post.)
Go ahead and preheat your oven to 325°F.
Begin by peeling the sweet potatoes and slicing them about 1/4″ thick.
Cook the sweet potatoes for about 5-10 minutes in boiling water.
While the sweet potatoes are boiling, fry the bacon until crispy.
When bacon is done, place it on a paper towel to cool. After it has cooled, crumble it up. No nibbling! The sweet potatoes need it. They need all that bacon goodness. You’ll see. And don’t clean out the pan you fried the bacon in. You’ll need that in a few.
The sweet potatoes should be ready now. Drain them and set aside.
If you haven’t already done so, dice the onion.
Add the onion to the bacon drippings.
Cook the onions until tender and yumilicious. One of the best aromas ever: sautéed onions. Yum.
Next, lower the heat, and add the flour to the onions.
Combine well. It’ll turn into a paste-like mixture.
Add the salt and pepper next.
In goes the milk.
Stir the milk in and cook, stirring occasionally until mixture thickens. It should have the consistency of gravy. Not too thick but not watery either.
Now begins the assembly of the dish. Layer the bottom of a 11×7″ baking dish with sweet potatoes.
Half of the crumbled bacon goes on next.
The yummy gravy mixture goes on now.
Spread out half of the gravy mixture.
After that, arrange a layer of the remaining sweet potatoes and the crumbled bacon. It’s all about the layering folks.
Next goes another layer of the rest of the gravy mixture.
Top everything off with the grated cheese.
Bake for about 20 minutes, plus another 2-5 minutes under the broiler to brown the cheese if desired.
Yum!
This is a nice change of pace to the regular sweet potato casserole or sweet potato pie. Try it. I bet you’ll like it!
Thanks again to quincyskeeper for submitting this delicious recipe.
Printable Recipe
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Description
These will change your mind about sweet potatoes forever.
Ingredients
- 2 pounds Sweet Potatoes
- 4 strips Bacon
- 1 whole Onion, Chopped
- 2-½ Tablespoons All-purpose Flour
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 cups Reduced-fat Milk
- 1-¼ cup Grated Parmesan Cheese
Preparation Instructions
Potluck tip: if prepared in advance, bake as directed, cover and refrigerate for up to one day. Reheat at 325 degrees for 15 minutes covered, then remove cover and continue heating until warm.
1. Preheat oven to 325 degrees. Peel potatoes; cut into 1/4 inch slices. Place potatoes in a large pot of boiling water. Cook for 5-10 minutes or until just tender. Drain well and set aside.
2. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Drain on a paper towel, crumble and set aside.
3. Add chopped onion to bacon drippings and cook until tender. Stir in flour over low heat and cook to a paste. Add salt and pepper. Add milk and cook until mixture thickens slightly.
4. Arrange half of the sweet potatoes in the bottom of an 11×7 inch baking dish. Sprinkle on half of the crumbled bacon. Pour on half of the milk mixture. Arrange remaining potatoes, sprinkle with remaining bacon and pour the rest of the milk mixture over the top. Sprinkle with cheese. Bake for 20 minutes or until potatoes are tender. If desired, brown cheese for 1-2 minutes under the broiler.
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.
60 Comments
Comments are closed for this recipe.
KT on 11.19.2010
Any ideas on what to use instead of bacon? I want to make a vegetarian version. Thanks!
Erica on 11.15.2010
I made this and it was amazing!
ImOnMyWay on 11.12.2010
Ohh, me lands, I wanna try these! Right now, please!
Cynthia Hood on 11.10.2010
Thanks for the recipe! I made this Tuesday evening, and I gotta tell ya, it is delicious! Everyone in my family loved it, and wants it again ASAP.
Kimberly C. on 11.5.2010
Sweet potatoes and yams are different. They are interchangeable, but they are not the same thing called different things in different states. In California, you can select either one at the grocery store.
I did actually make this recipe the other night and my review is that it was very yummy!
Brenda @ afarmgirlsdabbles on 11.4.2010
This looks extra delicious. Hopefully it will be my turn to bring the sweet potatoes for Thanksgiving dinner this year!
Amy @DYKTMP? on 11.2.2010
For past couple Thanksgivings I have been in charge of the potato dish. Normally I’ve made my family “famous” Individual Potato Gratin cups, which are a huge hit. Check them out:
http://www.doyouknowthemuffinpan.com/2010/09/first-post.html
SO this year I’m SUPER excited to say I’m gonna use your recipe for scalloped sweet potatoes! But I’m gonna make them my way… in a muffin pan! Perfect for big parties. Check back to blog in a couple of weeks and I’ll show you how it turned out!
Mia D. on 10.31.2010
Wow….I made these the other night and they were delicious! This recipe made it to my Thankgiving dinner menu as a side. I can’t wait for my friends and family to try them….yum!
Yvonne on 10.31.2010
Sounds so good i am going to try this for our holiday get together this season. Never thought about combining yams with cheese. I think it will be a hit . Schwinn 431
cristy nave on 10.28.2010
Made these tonight and they were FANTASTIC!!!
My husband does not eat sweet potatoes, but he even liked these and asked me to make them again soon! Yay!!!
Patricia Calef on 10.28.2010
This one is going on my Thanksgiving table this year. Marvelous recipe. Can’t wait to try it.
Cathy R on 10.27.2010
I AM GOING TO FIX THIS IT SURE LOOKS GOOD.
Eileen Loughman on 10.27.2010
My new oven has just arrived… I cannot wait until it’s hooked up so I can make this… itlooks amazing!
danetta n texas on 10.27.2010
I tried this recipe last night! My dad had made a pork roast in the crock pot and I thought this would be a great side. Very easy to make and so very tasty! I didn’t have shredded parm on hand but had a package of 5 cheese italian blend in the fridge. I added some fresh shredded romano pecorino and it was wonderful.
MeganO on 10.27.2010
Is this something I can prepare and then stick in the fridge for 24 hours before baking? I’d like to test it out on the family at my daughters baby dedication celebration, but won’t have time to be doing a ton of cooking right before hand.
Brenda Swisher on 10.27.2010
July, this recipe looks great and I can’t wait to try it.
Sarah K. @ The Pajama Chef on 10.27.2010
wow, great idea! my husband will only eat sweet potatoes if they are baked fry-style. but this has bacon. i bet i can get him with this
likemamusedtobake on 10.27.2010
This looks so yummy, I will have to try it out soon. I am addicted to sweet potato wedges but it would be nice to try something different with them.
Lavina Prevost on 10.27.2010
october on gate night
Teal on 10.27.2010
E-mailed this to my neighbor last night, and she made it! AND shared it with me!!!!!! Awesome!!!!!
the cottage child on 10.27.2010
sitting here with my first cup of coffee wishing I had this for breakfast. Lard.
Mary Landis on 10.27.2010
I will try itt with potato flour. Use way less.
marinofamily6 on 10.26.2010
I need to know how to make this recipe gluten free.
Any suggestions on what sort of glutenfree flour I can use?
Pat P on 10.26.2010
I just learned something from the produce manager where I shop and would love to share this tidbit with everyone. On the East Coast what you call sweet potatoes are called Yams on the West Coast. So, when I go shopping to get the ingredients to make this, I’ll be sure and buy Yams.
Sharon on 10.26.2010
This looks great! Do you think it could be assembled ahead of time and baked later (after being in the fridge)?
cecilia on 10.26.2010
I made this last night with ham insterad of bacon (casue I did not have any) and cornstarch (cause I forgot to print the recipe).
I really liked it.
Kathy on 10.26.2010
I made this last night and halved the recipe just in case my family wasn’t thrilled. It is delicious. My husband, who really isn’t a sweet potatoe eater, even loved it. I will be making this to take to a Christmas gathering!! Thanks for the recipe.
Angie B on 10.26.2010
I WANT THIS IN MY BELLY!!
NormaB on 10.26.2010
This recipe sounds delicious! Scallopped potatoes are a favorite of mine, and these look like they’ll fit in really well!
Erin L on 10.25.2010
Oh, I know what sweet potato dish I’m making for Turkey Day! Thanks for sharing this great looking dish!
Crystal's Cozy Kitchen on 10.25.2010
What a wonderful idea! I’d never have thought of this (well not in the next few years at least…) Looks delicious.
momneverstops on 10.25.2010
This is now added to my Thanksgiving menu for this year. Looks very yummy!
Farmer Gal on 10.25.2010
I’ve got some sweet potatoes down in my root cellar with this recipe’s name written all over them! Yum, yum, YUM. Thanks for featuring this one!
tchrmomto3 on 10.25.2010
God bless you! I’ve searched forever for a recipe like this: sweet potatoes to satisfy diabetic parents who need food w/ fiber and low glycemic index AND a savory recipe for dear hubby who will only eat sweet potatoes for dessert. I can’t wait to try this recipe! Thank you for sharing!
Nicole Tengwall on 10.25.2010
Just made this and it was OUTSTANDING! Reminds me of one that I made from Smitten Kitchen blog for last Thanksgiving but Deb’s had swiss chard in it.
I did add a huge handful of spinach in with the onions on this one and I also did half fresh grated parm and half gruyere cheese and it was SO good! A definite keeper!
Christine on 10.25.2010
I like sweet potatoes a lot, and preferably savory, not sweet. This recipe looks very good, but Parmesan cheese with sweet potatoes?
I ‘m not too sure I’d like that combination……..
Peggy on 10.25.2010
This is very similar to a recipe I have for Au Gratin Potatoes that is made with white potatoes. It calls for fresh chives instead of onions & really puts the recipe over the top. I agree with Syndee (above), the addition of some fresh herbs would be a great idea (she suggested rosemary or thyme). Can’t wait to try this out. Thanks for sharing an idea I would not have come up with myself!
morgaine28 on 10.25.2010
I can’t wait to try this! I like sweet potatoes prepared in savory dishes (I make sweet potato fries with garlic powder, paprika, black pepper, and salt almost once a week), but don’t like the traditional candied sweet potatoes.
Amy on 10.25.2010
Well I just found what I am serving at our Christmas dinner along with the Cranberry Pork Loin!!!
These look amazing!
Mary on 10.25.2010
That looks fantastic! I know what I am cooking tonight.
mdv112 on 10.25.2010
Wow this seriously looks amazing. Thanks both of you! We can’t wait to make this!
quincyskeeper on 10.25.2010
Hey!! COOL BEANS! I mean sweet potatoes
Amy?! You are the bomb {{hugs}} Thanks so much for the great pictures!
I am a techie tard when it comes to posting pics.
Jenny on 10.25.2010
These potatoes look awesome!!! Yum. I can’t wait to try them.
kitchenlovenest on 10.25.2010
Mmm, looks good. And I agree–your step by step photos are GORGEOUS. Great job!
Michelle S. on 10.25.2010
Finally! A sweet potato recipe that’s savory instead of sweet. I am not fond of sweet potato dishes… I assume it’s because they’re all loaded with syrup, sugar, etc. Seems like every recipe is sweeter than the last. I will have to actually try this one out, though. Sounds quite interesting!
Bludog on 10.25.2010
What could I replace the bacon with that is non-meat? I was thinking … what if I tried this with some blue cheese? Any thoughts? Suggestions?
cookincanuck on 10.25.2010
This is one of those recipes that makes me say: Why didn’t I think of that? Great idea to use sweet potatoes (and bacon!) in scalloped potatoes.
strandjss on 10.25.2010
I don’t eat pork but I found a product called Aaron’s Beef Fry that is kosher and can be used as a substitute. I’ve ordered some and will definitely try this recipe once I get it (and I’ll post a review). This recipe is intriguing and sounds wonderful. I would love to find a savory use for sweet potatoes.
Cathy Breit on 10.25.2010
this looks amazing! We are big sweet potato fans at this house (and the Mister is all about cheese) so this should be a hit!
Your photos are superb also!
love,
cathy B. @ brightbakes
JanB on 10.25.2010
Oh my gosh it looks wonderful and I will be making it. I don’t like sweet potatoes with brown sugar and cinnamon so I usually just bake them with butter.