Sage scalloped sweet potatoes are perfect for the holidays but simple enough to make any time. Thinly sliced sweet potatoes are baked with garlic, sage, and cream making for a show-stopping side dish.
This has been the only sweet potato recipe (other than a simple baked one) that I’ve made over the last two years. I made it for Christmas last year, I made it for Friendsgiving two years in a row, and I’ve been requested to make it for Thanksgiving this year too.
I have a healthy sage plant (that’s still alive!) in the backyard so it’s an easy recipe to whip up whenever I have sweet potatoes in the house.
For this recipe, a mandoline is your new best friend. I use this mandoline often and it’s such a great time saver for getting lots of thin slices that are exactly the same thickness.
Sage Scalloped Sweet Potatoes
Thinly sliced sweet potatoes are baked with garlic, sage, and cream making for a show-stopping side dish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
8 sweet potatoes or yams, unpeeled and sliced 1/8 inch thick
3 tablespoons sage, plus more for garnish
6 garlic cloves, crushed
3 tsp sea salt
1/2 tsp freshly ground black pepper
1 1/2 cups heavy cream
- Preheat oven to 400 degrees.
- Line the sweet potatoes in a 9×13 inch glass pan in three long columns.
- Mince garlic and sage and mix together in a small bowl with salt.
- Spread garlic mixture over potatoes, pushing between slices of sweet potato until the entire dish is covered in garlic.
- Bake, covered in aluminum foil for 45 minutes.
- Pour heavy cream over top and return to oven for an additional 30 minutes.
These sweet potatoes are best right out of the oven, served hot and drizzled with the cream remaining in the bottom of the pan.