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Scalloped Sweet Potatoes

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"The option to make-ahead is the real plus to these scalloped sweet potatoes in their creamy sauce. There's less to fuss about when there's company if you have at least one standby vegetable that just needs to bake and crisp while you make gravy."
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1 h servings 246
Original recipe yields 8 servings


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  1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost tender, about 15 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Add leek; cover and and cook, stirring occasionally, until tender, about 7 minutes. Stir in flour, salt, and pepper; cook, stirring for 1 minute. Stir in milk slowly. Cook, stirring, until evenly thickened, about 5 minutes.
  3. Remove sauce from heat. Drain sweet potatoes and gently stir in sauce to coat. Arrange potatoes in rows in an 8-inch square glass baking dish. Spoon any remaining sauce on top.
  4. Stir bread crumbs, Parmesan cheese, and butter for topping together in a small bowl until crumbly. Sprinkle over sweet potatoes.
  5. Bake, uncovered, until heated through, about 20 minutes. Turn on the oven's broiler and broil until golden, about 3 minutes.


  • Cook's Note:
  • You can cover the arranged sweet potato slices in the baking dish prior to baking and refrigerate for up to 1 day, if making ahead.

Nutrition Facts

Per Serving: 246 calories; 5.9 43.2 5.6 16 283 Full nutrition

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