Overall, scalloped potatoes – sliced in rounds, layered between cream sauce and baked – seem like an elegant step above hash browns or mashed potatoes. But this sweet and flavorful version, with sweet potatoes instead of Yukon Gold or russets, and rosemary added to the cream sauce, takes elegance even one step further. Looking for vegan scalloped sweet potatoes? Sub heavy cream with full-fat non-dairy milk (like coconut milk) and grass-fed butter with non-dairy butter or coconut oil.
Scalloped Sweet Potatoes with Rosemary
Servings 12
Calories 217.09 kcal
Ingredients
Instructions
-
Preheat oven to 400F and grease a 9x13 inch baking dish.
-
Using a sharp knife or medallion slicer, cut the potatoes into 1/8 inch thick round pieces. Set aside
-
In a mixing bowl, whisk together cream, butter, rosemary and salt until well combined.
-
Create a flat layer on bottom of baking dish with 1/3 of the sliced potatoes. Pour 1/3 cream mixture on top of the layer of potatoes.
-
Repeat this process two more times (the sequence is potatoes, mixture, potatoes, mixture).
-
Loosely cover the baking dish with foil and bake in the oven for 30 minutes.
-
Remove foil and bake an additional 10 minutes. Let cool and enjoy!
Recipe Notes
Click below to add these spices to your cart.
Nutrition Facts
Scalloped Sweet Potatoes with Rosemary
Amount Per Serving
Calories 217.09
Calories from Fat 168
% Daily Value*
Fat 18.71g29%
Saturated Fat 11.72g59%
Cholesterol 61.09mg20%
Sodium 205.53mg9%
Potassium 204.85mg6%
Carbohydrates 11.74g4%
Fiber 1.63g7%
Sugar 2.3g3%
Protein 1.54g3%
Vitamin A 8358.31IU167%
Vitamin C 1.48mg2%
Calcium 37.86mg4%
Iron 0.33mg2%
* Percent Daily Values are based on a 2000 calorie diet.