Maple Scalloped Sweet Potatoes

Maple scalloped sweet potatoes are one of those side dishes that turns heads when it hits the table. Looks gourmet, tastes amazing, and it’s still easy to make. Thin slices of sweet potatoes are layered and baked in a creamy maple sauce with hints of cinnamon and nutmeg. As it bakes, the sauce bubbles and thickens, the edges of the sweet potatoes turn golden, and the whole pan becomes completely irresistible.

For a quick version of the traditional, try my weeknight scalloped potato recipe.

This recipe is all about keeping things simple without giving up flavor. I skip the canned soup and make a quick cream sauce from scratch, using maple syrup (the real kind), cinnamon, and a touch of nutmeg. It’s easy to prep ahead of time, and the leftovers (if you have any) are just as good the next day. It’s one of those sides that makes you want to go back for seconds, and maybe even thirds!

Ingredient Notes

• Sweet Potatoes: Look for medium-sized sweet potatoes with the orange flesh. Slice them about 1/8-inch thick for even cooking. A mandoline makes this much faster, but a sharp knife works too.
• Salted Butter: If you’re using unsalted butter, just add an extra pinch of salt to the sauce.
• All-Purpose Flour: Helps thicken the sauce.
• Heavy Cream: You can use half-and-half in a pinch, but the sauce will be thinner.
• Whole Milk: Balances out the richness of the cream. Avoid using skim or low-fat milk for best results.
• Pure Maple Syrup: Use real maple syrup, not pancake syrup. Pancake syrup is far too sweet.
• Ground Cinnamon and Nutmeg: Just a pinch of each adds flavor without overpowering the dish.
• Vanilla Extract: Enhances the sweetness of the maple.
• Salted Butter (for topping): Dotting the top with a few pieces of butter helps everything brown and bubble up beautifully.
• Chopped Pecans (optional): Adds a little crunch and a toasty, nutty flavor.
• Fresh Thyme Leaves (optional): These are mostly for garnish, but they add a pop of color and a little earthy flavor that goes really well with the maple.

Slicing Sweet Potatoes

It’s important that your sweet potato slices are all roughly the same thickness. Your goal is slices about 1/8-inch thick.

A mandoline slicer is a favorite tool for this. It’s fast, easy to use, and gives you super consistent results.

A sharp knife works great too. It takes a little more time, but as long as you slice carefully and aim for the same thickness, you’ll be just fine.

A food processor with a slicing blade is another great option. It does all the work for you and is especially helpful if you’re making a big batch.

If your box cheese grater has a slicer side, that can work just fine. It’s not quite as precise, but it’ll still get the job done. Just make do with what you have.

Variations and Add-ins

There’s still room to make this recipe your own. Nothing complicated, but options to switch things up.

For a more savory herby flavor, sprinkle in some fresh chopped rosemary or sage with the cream sauce.

You could also sprinkle a bit of shredded gruyère or parmesan cheese over the top for a salty, cheesy finish. Just keep in mind that cheese will brown faster, so you may want to loosely tent with foil near the end of baking.

Baking Dish Size Options

This recipe is written for a standard 9×13-inch baking dish, but it’s easy to adapt for any pan. When it comes to casserole dishes (not rectangular), you’ll need a 3-quart dish. Just check for doneness by inserting a knife into the center. It should slide in easily with no resistance.

For a smaller batch, you can halve the recipe and bake it in an 8×8 or 9×9-inch dish. Keep an eye on it near the end of baking since thinner layers may cook a bit faster.

Pecans and Thyme Optional

The chopped pecans and fresh thyme on top are completely optional, but they do up the fancy factor. The pecans give a little crunch and a nutty contrast to the creamy potatoes, while the thyme adds the herby flavor that balances the sweetness.

If you’re serving this for a more casual meal, feel free to leave them off. But if you’re making this for a holiday or want to fancy it up a bit, those final touches make it feel a little more gourmet.

Why Dot With Butter

Dotting the top with butter might seem like a small step, but it plays an important role in how the dish bakes. As the butter melts, it helps prevent the top layer of sweet potatoes from drying out by adding moisture and fat.

It also promotes even browning and caramelization on the surface, thanks to the milk solids and sugars naturally present in butter. This gives the dish a more golden color and a littl extra flavor.

Make Ahead Instructions

This is a fantastic dish to make ahead, especially during the holidays. To prep in advance, assemble the entire dish as directed, but stop before baking. Cover tightly with foil and refrigerate for up to 24 hours.

When you’re ready to bake, let the dish sit out at room temperature for about 30 minutes while the oven preheats. Bake as directed, adding an extra 5 to 10 minutes if needed to ensure it’s heated all the way through.

Serving Suggestions

This dish fits right into any holiday feast, but it’s just as at home on our Sunday dinner table. Serve it alongside roasted turkey, glazed ham, or a juicy pork loin.

It also goes well with simple vegetable sides like green beans, Brussels sprouts, or an arugula salad. Add a basket of warm brioche rolls or cornbread and you’ve got a meal that’s ready to impress.