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You are here: Home / Sides / Sage Scalloped Sweet Potatoes

November 14, 2018 By Sarah Leave a Comment

Sage Scalloped Sweet Potatoes

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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.

Baked sweet potatoes with garlic, sage, and cream.

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.

Sweet potatoes being poured with cream.

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.

Rows of sweet potatoes with garlic and sage

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.

Tower of sweet potatoes with cream

Print

Sage Scalloped Sweet Potatoes

Baked sweet potatoes with garlic, sage, and cream.

Thinly sliced sweet potatoes are baked with garlic, sage, and cream making for a show-stopping side dish.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10 servings 1x
Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees.
  2. Line the sweet potatoes in a 9×13 inch glass pan in three long columns.
  3. Mince garlic and sage and mix together in a small bowl with salt.
  4. Spread garlic mixture over potatoes, pushing between slices of sweet potato until the entire dish is covered in garlic.
  5. Bake, covered in aluminum foil for 45 minutes.
  6. Pour heavy cream over top and return to oven for an additional 30 minutes.

Notes

These sweet potatoes are best right out of the oven, served hot and drizzled with the cream remaining in the bottom of the pan.

Did you make this recipe?

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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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