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Creamy Scalloped Sweet Potatoes and Apples

A comforting and creamy side dish featuring tender sweet potatoes and tart apples baked in a rich, spiced sauce.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 209
Ingredients Method Notes

Ingredients
  

Root Vegetables and Apples
  • 2 pounds sweet potatoes, peeled and thinly sliced Choose firm sweet potatoes for best results.
  • 3 medium apples, cored and chopped Use a firm, tart variety such as Granny Smith for tanginess.
  • 1 large sweet onion, chopped Can substitute with yellow onion.
Seasonings and Thickeners
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 tablespoons flour Can substitute with cornstarch.
  • 1 teaspoon lemon juice
Liquids
  • 1 cup heavy cream Can use half-and-half for a lighter sauce.
  • 1 cup unsalted chicken stock Vegetable stock can be used for a vegetarian option.

Method
 

Preparation
  1. Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish.
  2. In a large bowl, season the thinly sliced sweet potatoes with salt, pepper, nutmeg, and cinnamon.
  3. In a separate bowl, combine the chopped apples and sweet onion with flour and lemon juice. Toss until well coated.
Layering the Ingredients
  1. Arrange half of the seasoned sweet potato slices in a single layer in the prepared dish.
  2. Spread the apple and onion mixture over the sweet potatoes.
  3. Then, arrange the remaining sweet potato slices on top in an overlapping pattern.
Baking
  1. Stir together the heavy cream and chicken stock, then pour over the layered ingredients.
  2. Cover the baking dish tightly with foil and bake at 350°F for 30 minutes.
  3. After 30 minutes, remove the foil and raise the oven temperature to 425°F. Bake for another 20 to 25 minutes, until the sweet potatoes are tender and the top is lightly browned.

Notes

Ensure sweet potatoes are sliced evenly to cook properly. Refrigerate leftovers for up to 4 days or freeze for up to 2 months.