Skip To Content
Home Recipes Browse Recipes Scalloped Sweet Potato Casserole
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 184 g
(Approx. 8 Servings)
Amount Per Serving
Calories 420 Calories From Fat 310
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 22 g 110%
Trans Fat 1.0 g
Cholesterol 100 mg 33%
Sodium 1440 mg 60%
Total Carbohydrate 17 g 6%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 12 g
Vitamin A 80% • Iron 4%
Vitamin C 20% • Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Scalloped Sweet Potato Casserole

Prep Time
30 minutes
Cook Time
1 h 15 m
Total Time
1 h 45 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 1/2 cup(s) heavy cream
1 1/2 Tbsp salt, divided use
1 Tsp black pepper, ground
1 Tsp fresh rosemary, roughly chopped
1/2 Tsp paprika
4 medium sweet potatoes
4 Tbsp butter
1 cup(s) yellow onion, medium diced
1 Tbsp garlic, minced
1 Tbsp parsley, minced
8 Oz H-E-B Shredded Monterey Jack Cheese
4 Oz Wensleydale Creamery Cheese with Cranberries, shredded
Check All
Uncheck All
Add to list

Instructions

1
Preheat oven to 350°F. Spray a 9 x 13-inch pan with non-stick spray and set aside.
2
In a large bowl combine heavy cream, 1/2 tablespoon of salt, black pepper, rosemary, and paprika. Whisk to combine.
3
Peel potatoes then place in water to prevent browning. After all potatoes have been peeled, cut into 1/8-inch thick slices and add to heavy cream mixture to soak.
4
Preheat a medium skillet over medium-high heat. Melt butter in hot pan and add onions and garlic, and sauté for 3 to 4 minutes. Add parsley, stir, and remove from heat.
5
In a medium bowl, combine Monterey Jack and Wensleydale cheese and stir to mix.
6
Arrange a single layer of potato slices (without cream) in prepared pan, sprinkle evenly with 1/2 to 1 cup of cheese, then spinkle with 1/4 cup of onion mixture. Sprinkle with salt.
7
Continue adding layers until you're out of potatoes. Pour cream mixture (from potatoes) over the top to within 1/2 inch of top of pan.
8
Cover with foil, place on middle oven rack and bake for 45 minutes. Remove foil and bake for 30 minutes. Rest for 10 minutes prior to serving.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print