When you think Scalloped Potatoes, you probably think of Yukon Golds or Russets, but those are far from the only options available to you for the creamy bake. See, this version uses three pounds of sweet potatoes for a sweet and savory twist on the traditional dish and you just might find yourself liking it even more than the original. While it has the same garlicky, creamy, cheesy flavors you know and love, the sweet potatoes make it even more flavorful with their subtle sweetness. It’s a truly delicious combo!

If you’ve made regular scalloped potatoes before, this process is probably going to seem familiar. You’ll slice the sweet potatoes thinly, and layer half of them in a baking dish while you start to steep the cream. Garlic, thyme, nutmeg and a bay leaf join the cream in a saucepan and it all gets brought to a simmer and then left to sit off the heat so the flavors can meld.

The first layer of sweet potatoes gets topped with a combination of nutty Gruyere and Parmesan before the rest of the sweet potatoes join the dish and then that delicious infused cream gets poured over everything. You’ll cover the dish with foil, give the dish a turn in the oven for fifteen minutes, and then uncover it to let it get golden brown and bubbly. Since the sweet potatoes are a bit softer than regular spuds, this has a shorter baking time and that means you get to dig in sooner.

Come Thanksgiving and Christmas, I am always met with the dilemma of whether to serve mashed potatoes or scalloped potatoes. See, I love both but it doesn’t make sense to serve two potato dishes… but Scalloped Sweet Potatoes solve that problem. They’re not quite potatoes, so they don’t seem redundant next to the bowl of mashed ‘taters, but they’re the same creamy, delicious scalloped experience you’d be missing if they weren’t there.