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Twice Roasted Scalloped Sweet Potatoes

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The twice baked, extra crispy, and somewhat lighter take on the classic creamy potatoes we all know and love: these Twice Roasted Scalloped Sweet Potatoes are truly a bite out of heaven.

The twice baked, extra crispy, and somewhat lighter take on the classic creamy potatoes we all know and love: these Twice Roasted Scalloped Sweet Potatoes are truly a bite out of heaven.

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Roasted sweet potatoes have always been a staple for me. Roasted up in some olive oil, tossed in a salad, shoved into a burger patty, or even stuffed to the brim, sweet potatoes are truly the best. Clearly, they’re super versatile, too. As a matter of fact, the orange root veg is often seen as a health food. With more fiber, tons of vitamins, and many heart-health benefits, sweet potatoes have honestly become an internet sensation. And, in all honesty, they legit taste like candy… so I think this craze is rightly deserved. While I love a good simple, nutritious sweet potato every once in a while, sometimes you just need to mix it up. Bringing it back to a Christmas dinner favorite of mine, I decided to jazz up sweet potatoes with cheese, two baking times, greek yogurt, and tons of herbs. The result? These Twice Roasted Scalloped Sweet Potatoes… and, let me tell you, they’re freaking amazing. 

The twice baked, extra crispy, and somewhat lighter take on the classic creamy potatoes we all know and love: these Twice Roasted Scalloped Sweet Potatoes are truly a bite out of heaven.

the breakdown…

These Twice Roasted Scalloped Sweet Potatoes are super easy. While they have a good bit of oven time, the beauty in this dish is just how little prep time it takes. To start things off, you have to slice up those sweet potatoes. If you have a mandoline slicer, this can be done SO FAST. But, if you don’t have one, none to fear… simply take a sharp knife and get to slicing. Just note — if you accidentally cut your sweet potatoes thicker than ¼ inch slices, they may take longer to cook. They’ll still be delicious, though! 

Once they’re all sliced up, toss those sweet potato slices with olive oil, garlic powder, rosemary, thyme, salt, and pepper. This is the prep for the first bake.. Aka a simply roasted potato. After about 30 minutes in the oven, they will be delicious and crisp, and honestly very tempting to eat straight from the pan. Alas, you have to wait for the second bake before you get chowing down… it’s worth it, trust me!!

all about that cheese filling!!

Before layering them up for bake #2, toss your sweet potato slices with that cheese filling. This filling, with ricotta, greek yogurt, pumpkin puree, parmesan, mozzarella, milk, fresh parsley, and fresh oregano, is truly what makes these Twice Roasted Scalloped Sweet Potatoes what they are. The ricotta is your classic creamy cheese base, whereas the greek yogurt and pumpkin balances it out with a bit of a lighter take. It might sound weird…baking your greek yogurt and pumpkin, I mean. But, trust me, it forms the perfect crispy crust on the outside of the potatoes. Plus, it just makes the mixture SO creamy without having to go in with heavy cream, etc. Finally, with that parmesan for a bite and some parsley and oregano for freshness, these potatoes are left with the perfect balance of flavor and texture. 

The twice baked, extra crispy, and somewhat lighter take on the classic creamy potatoes we all know and love: these Twice Roasted Scalloped Sweet Potatoes are truly a bite out of heaven.

how to serve them up…

Toss that mixture with your potatoes, like then up in a baking dish, and send them back to the oven! Once your potatoes are bubbling, crispy, and making your house smell amazing, you know it’s time to get to eating! Serve them up with a simple protein and maybe a salad or two and you have yourself a wonderful dinner for entertaining. Whether you’re hosting a dinner party, working on your Thanksgiving menu, or preparing a Christmas feast, you’ve GOT to make these Twice Roasted Scalloped Sweet Potatoes. They’re even just perfect for an easy make-ahead weeknight dinner. These potatoes are truly the best. 

I hope you enjoy these Twice Roasted Scalloped Sweet Potatoes as much as I do! Let me know what you think in the comments below:))

Twice Roasted Scalloped Sweet Potatoes

Recipe by Annie PatrickCourse: Side dish, Main CourseCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

50

minutes
Total time

1

hour 

5

minutes

The twice baked, extra crispy, and somewhat lighter take on the classic creamy potatoes we all know and love: these Twice Roasted Scalloped Sweet Potatoes are truly a bite out of heaven.

Ingredients

  • first roast:
  • 3 large sweet potatoes, peeled and thinly sliced (about ¼ inch thick)

  • 2 tbsp olive oil

  • 2 tsp garlic powder

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • Salt and pepper, to taste

  • cheese filling:
  • ½ cup ricotta cheese

  • ¼ pumpkin puree

  • ¼ cup plain greek yogurt

  • ½ cup parmesan cheese, finely grated

  • ½ cup mozzarella cheese, finely grated

  • 3 tbsp milk*

  • ¼ cup flat leaf parsley, finely diced

  • 2 tbsp fresh oregano, finely diced

  • Salt and pepper, to taste

Instructions

  • Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper.
  • On the baking sheets, toss the sweet potato slices with the olive oil, garlic powder, dried rosemary, dried thyme, salt, and pepper. Spread the sweet potatoes out as best you can, but it’s okay if some of the slices overlap. Transfer the baking sheets to the oven and bake for 25 minutes, flipping halfway through. Switch the oven to broil, and broil for an additional 5 minutes. Remove the sweet potatoes from the oven, then set the oven back to bake.
  • Meanwhile, in a small bowl, whisk all of the cheese filling ingredients.
  • Grease an 8×8 baking dish. Gently toss the roasted sweet potatoes with the cheese mixture. Line the coated sweet potatoes up in a scalloped arrangement in the baking dish. Transfer back to the oven and bake for another 15-20 minutes, or until the sweet potatoes are crisp and the cheese is melty.

Notes

  • You can use any milk for this recipe, including a non-dairy variety. Just make sure it’s not flavored. 
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