Sage & Garlic Scalloped Sweet Potatoes
I first made these scalloped sweet potatoes a couple of years ago, and I can’t believe I waited so long to make them again. These feel like a really special dish, but they are so simple to make. I like them for a special occasion but also they are great to make and reheat throughout the week with a rotisserie chicken. You can find the video for this recipe here.
Sweet potatoes - I know this dish is classically made with regular potatoes, but the sweet potatoes add such a great taste!
Parmesan cheese - You must use freshly shaved parmesan cheese. Okay… you don’t have too, but I think it makes any dish better!
Half and half + butter - You can’t beat the creaminess of half and half melted with butter.
Sage - The addition of sage to this just takes it to another level.
Arrowroot powder - You can add this or cornstarch to thicken the cream.
Sage & Garlic Scalloped Sweet Potatoes
Ingredients
- 2 medium sized sweet potatoes
- 4 tbsp. unsalted butter
- 1 cup half and half
- 3 sage leaves chopped fine
- 1 cup fresh shaved parmesan
- 3 cloves minced garlic
- Dash of salt and pepper
- 1 tbsp. arrowroot powder
Instructions
- Preheat oven to 400°F.
- In a small sauce pan over medium heat melt together butter, half and half, sage, 1/2 cup parmesan, and garlic. Let melt together about 5 minutes stirring occasionally.
- Whisk in the arrowroot powder, once it’s completely mixed in let heat about 1 minute minute.
- Peel and slice the sweet potatoes into thin slices.
- In a pie pan add one layer (half) of the sweet potato slices, pour half of the cream mixture on top and spread out with a spatula. Add the remaining sweet potato slices on top, pour on the rest of the cream mixture and spread out. Sprinkle the rest of the Parmesan cheese on top.
- Bake for 30 minutes, broil for 1 minute at the end watching to make sure the cheese doesn’t burn. Enjoy!