Garlic Butter Scalloped Sweet Potatoes (small batch)

 

One of my favorite vegetables has to be sweet potatoes.  I love them in any way shape or form. One of my favorite ways to enjoy them is to simply bake them in their skins in the oven. 

I just pop them into the oven on a baking tray at 400*F/200*C for about an hour.  At the end of that time you can just slip them out of their skins into a dish, mash with a fork, season if you wish and they are ready to eat. So, so, so good!

Sometimes I will add a bit of parmesan, but usually nothing but salt and pepper. Nothing else is really needed.

 

This recipe I am sharing with you today has been adapted from one I found on A Spicy Perspective.  Sweet potatoes are given a fabulously autumnal twist on the traditional scalloped potatoes.

With plenty of sweet potatoes, cream, garlic, butter and fresh thyme, ain't nobody going to be turning down this fabulous side dish!

 

I downsized the amount to serve only two to three people. This is just the perfect size. These are so rich you really won't want much more than this.  

They literally melt in the mouth. They are soft and indulgent and rich and delicious. I think this is the perfect side dish for a special meal. So much better than those sweet potato dishes you see slathered with marshmallows, but every bit as delicious.

 

WHAT YOU NEED TO MAKE GARLIC BUTTER SCALLOPED SWEET POTATOES

Very few ingredients really. This is such a simple dish, even if the flavors are extravagent!

• 3/4 pound (340g) sweet potatoes
• 1/2 cup (120ml) heavy cream
• 2 TBS butter, melted
• 1 fat clove garlic, peeled and minced
• 1/2 TBS minced fresh thyme
• 1/4 tsp cornstarch (corn flour)
• 2 TBS grated parmesan cheese
• salt and black pepper to taste

I had one large, sweet potato which is what I used for this. I peeled it, cut it in half lengthwise and then cut it into 1/4-inch half-moons. They fanned out beautifully in the dish.  Any size of potato will work.

Heavy cream is full fat cream. You can use whipping cream or in the UK, double cream. If you are wanting to really watch the calories, you could use evaporated skim milk.

 

I just use regular salted butter. I always do. I just cut back on any other salt in the recipe, and it always works out well. I do like to grind my own pepper if I can. It is much fresher.

I also like to grate my own cheese.

I happen to have fresh thyme in my garden (so good.) If you don't or can't find fresh thyme, you can use dried. Simply cut the amount in half.

HOW TO MAKE GARLIC BUTTER SCALLOPED SWEET POTATOES

Nothing could really be easier.  The hardest part is cutting the potatoes into thin rounds. I used my mandolin slicer which made short work of that. (Do watch your fingers. I wear a knife glove which protects them.)

Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a buttered 9-inch pie dish. Discard the stems on the thyme and finely chop the leaves.

Whisk the cream and cornstarch together in a bowl. Whisk in the butter, garlic, thyme and some seasoning.

Peel and slice the sweet potatoes into 1/4-inch-thick rounds. Arrange in the pie dish attractively. Pour the cream mixture over top. Use the tip of a knife to lift the slices gently so some pours underneath.

Bake in the preheated oven for 20 to 25 minutes, until the sweet potatoes are tender. Sprinkle with the Parmesan cheese.

Return to the oven and bake for a further 5 to 10 minutes until golden brown. Serve warm.

This really is a rich and indulgent dish that I think anyone will love. It would go with beef or pork, fish, chicken, etc. 

Rich and silky, cheesy and herby, these really are some of the best sweet potatoes I have ever eaten.  I think you are going to fall in love with this gorgeous side dish. If you are wanting a full sized version do check out the original poster! 

 

Some other sweet potato dishes which I love are:

TWO POTATO GRATIN - This is a lovely two potato gratin which I have prepared with layers of tender white potato, chopped onion,  sweet potatoes and several kinds of cheese.  There is no butter  . . .  you don't need butter with all of the cheese. 

SWEET POTATO BROCCOLI AND CHEESE BAKE  -  A healthy side dish using sweet potatoes, broccoli and half fat cheese. It only tastes indulgent. You are sure to love this one. I always feel like I am eating something special when I am enjoying this!  And it is special for sure.

Garlic Butter Scalloped Sweet Potatoes (small batch)

Yield: 3

Author: Marie Rayner

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Luxurious and rich with cream, butter, cheese, herbs and garlic. A delicious autumn twist on the usual.

Ingredients

• 3/4 pound (340g) sweet potatoes
• 1/2 cup (120ml) heavy cream
• 2 TBS butter, melted
• 1 fat clove garlic, peeled and minced
• 1/2 TBS minced fresh thyme
• 1/4 tsp cornstarch (corn flour)
• 2 TBS grated parmesan cheese
• salt and black pepper to taste

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a buttered 9-inch pie dish. Discard the stems on the thyme and finely chop the leaves.
2. Whisk the cream and cornstarch together in a bowl. Whisk in the butter, garlic, thyme and some seasoning.
3. Peel and slice the sweet potatoes into 1/4-inch-thick rounds. Arrange in the pie dish attractively. Pour the cream mixture over top. Use the tip of a knife to lift the slices gently so some pours underneath.
4. Bake in the preheated oven for 20 to 25 minutes, until the sweet potatoes are tender. Sprinkle with the Parmesan cheese.
5. Return to the oven and bake for a further 5 to 10 minutes until golden brown. Serve warm.

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