I remember the first time I brought this Scalloped Sweet Potato Casserole to a winter potluck — it vanished faster than the main course. Thinly sliced sweet potatoes, silky cream, fragrant herbs, and that nutty Parmesan finish make it both comforting and a little elegant. It’s a great side for holiday dinners, a cozy weeknight upgrade, or a make-ahead dish when you want something forgiving and crowd-pleasing. If you like casseroles with layered potatoes, you might also enjoy this Crockpot Hamburger Potato Casserole for another hands-off comfort option.

Why you’ll love this dish

This scalloped sweet potato casserole balances sweet, savory, and creamy textures without being fussy. It’s:

Crowd-friendly: feeds a group easily from a single 9×13 pan.
Flexible: cheese is optional, and the cream/broth combo keeps the dish rich without overpowering the sweet potatoes.
Seasonal and versatile: at home on Thanksgiving or as a weeknight side.

“A showy side that’s actually easy to make — tender slices, herby cream, and a golden top. Plenty of compliments and zero stress.” — happy test-kitchen eater

Its forgiving nature means you can prep ahead and bake later, or adapt ingredients to what’s in your pantry.

The cooking process explained

Before you start: this recipe is mostly layering and a single baking session covered, then uncovered to brown. You’ll:

Preheat and grease a 9×13 pan.
Whisk together the cream, broth, garlic, and herbs.
Thinly slice sweet potatoes and onions.
Layer potatoes and onions, pour over the cream mixture.
Bake covered, then finish uncovered with Parmesan (and optional cheddar) until bubbling and tender.

That’s it — no roux, no stove-top sauce. The cream reduces in the oven and the potatoes absorb flavor as they cook.

What you’ll need

3 medium sweet potatoes, peeled and thinly sliced (about 4 cups) — slice 1/8"–1/4" for even cooking (use a mandoline if you have one).
1 medium onion, thinly sliced
2 cups heavy cream (substitute: 1 1/2 cups half-and-half + 1/2 cup milk, or whole milk + 3 tbsp melted butter for lighter)
1 cup vegetable broth (chicken broth works too)
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
1 cup shredded cheddar cheese (optional — adds sharpness)
1/2 cup grated Parmesan cheese
2 tablespoons butter, for greasing the baking dish
Fresh parsley, for garnish

Step-by-step instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with the butter.
In a large bowl, whisk together heavy cream, vegetable broth, minced garlic, thyme, rosemary, salt, and black pepper until combined.
Arrange half of the sliced sweet potatoes in an even layer in the prepared dish. Top with half the sliced onions.
Pour half of the cream mixture over the potatoes and onions, ensuring coverage.
Repeat with the remaining sweet potatoes and onions. Pour the remaining cream mixture evenly over the top.
If using, sprinkle shredded cheddar cheese across the top layer.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and sprinkle the grated Parmesan cheese over the casserole.
Bake uncovered for an additional 20–25 minutes, or until sweet potatoes are tender when pierced with a knife and the top is golden and bubbling.
Let the casserole rest for 5–10 minutes to set. Garnish with fresh parsley before serving.

Short sentences and clear actions keep the process smooth: slice, whisk, layer, bake covered, then bake uncovered to brown.

Best ways to enjoy it

This casserole pairs beautifully with roasted or grilled proteins. Try:

Roast turkey or glazed ham for holidays.
Pan-seared pork chops or roasted chicken for a weeknight dinner.
A crisp green salad with a lemon vinaigrette to cut the richness.

For a cozy, fall-inspired plate, serve alongside roasted Brussels sprouts and a spoonful of cranberry relish. If you want another comforting casserole in the rotation, check out this Hobo Casserole with Ground Beef & Potatoes for a heartier main-to-side combo.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container or cover the baking dish tightly. Keep up to 3–4 days.
Reheat: Warm individual portions in the microwave until heated through, or reheat the full dish in a 350°F oven, covered, for 15–20 minutes, then uncovered 5–10 minutes to refresh the top. Ensure internal temperature reaches 165°F.
Freeze: Cool completely, then freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Reheat from thawed state to maintain texture.

Food safety note: don’t leave the casserole at room temperature for more than 2 hours; refrigerate promptly.

Pro chef tips

Slice uniformly: Use a mandoline for even 1/8"–1/4" slices so everything cooks at the same rate.
Don’t skimp on resting: letting the casserole sit 5–10 minutes after baking helps the cream thicken and makes serving cleaner.
Flavor boost: sauté the onions briefly until soft and slightly caramelized before layering for extra depth.
Herb swap: use fresh thyme and rosemary if available — add them sparingly (about 1 tbsp of fresh thyme, 1/2 tbsp fresh rosemary).
Make-ahead: assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10 extra minutes to the baking time if baking straight from the fridge.
For a crisper top: broil for 1–2 minutes at the end, watching closely to avoid burning.

Creative twists

Dairy-free: replace heavy cream with full-fat coconut milk and use dairy-free cheese alternatives.
Spicy-sweet: stir 1/2 tsp smoked paprika or 1/4 tsp cayenne into the cream mix for a subtle kick.
Nutty crumble: mix chopped pecans with a little brown sugar and butter and sprinkle on top before the final bake for texture.
Sweet potato–potato hybrid: layer with thinly sliced Yukon Golds for a balance of creamy and sweet (similar technique found in gratins).
Added greens: fold wilted spinach between layers for color and nutrients.

Your questions answered

Q: Can I use thinly sliced yams instead of sweet potatoes?
A: In the U.S., “yams” at the grocery store are usually a variety of sweet potato — they’ll work fine. True yams are different and less sweet; adjust seasoning to taste.

Q: My sweet potatoes aren’t tender after the total bake time. What went wrong?
A: Slice thickness is the usual culprit. If slices are thicker than 1/4", they’ll need more time. Cover and bake another 15–25 minutes, checking doneness. Using a fork or knife to test is the best indicator.

Q: Can I make this ahead and freeze it?
A: Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating at 350°F until warmed through.

Q: Is there a lighter way to make this?
A: Use half-and-half or a milk + butter mix instead of heavy cream, skip the cheddar, and reduce added salt. The dish will be less rich but still comforting.

Q: How do I get a perfectly golden top without drying the layers?
A: Bake covered for the initial time so the potatoes steam and soften, then uncover for the last 20–25 minutes so moisture can evaporate and the cheese/composed top can brown.

Conclusion

This Scalloped Sweet Potato Casserole is a simple, elegant side that holds up for holidays and everyday meals alike. If you want more gratin-style inspiration or alternate takes on layered potato bakes, check out this recipe for Best Scalloped Sweet Potatoes and the creative pairing in Scalloped Yukon Gold and Sweet Potato Gratin – Taste And See.