There’s something incredibly comforting about slipping into the kitchen and slicing up fresh yams for my favorite Cinnamon Scalloped Sweet Potatoes. I remember the very first time I made this baked sweet potato casserole—it was during a chilly autumn afternoon. The house was filled with the warm, spicy aroma of cinnamon mingling with the sweetness of the potatoes. As the oven timer ticked down, I couldn’t help but sneak a peek, the creamy layers of this sweet potato gratin with cinnamon promising the kind of comfort food sweet potato bake that makes you feel right at home.
This dish quickly became a family favorite after a few trials and delightful mishaps (and believe me, I had a few puzzled looks when my first attempt turned out a bit too crunchy on top). But that first successful bite made all those moments worthwhile. The cinnamon-infused potato recipe works perfectly as a side during our bustling weeknight dinners or shows up proudly on our holiday table.
Like many busy moms, I’m always juggling a million things, so finding a recipe like these spiced scalloped sweet potatoes that feels special but is so straightforward is a real win. I first perfected this dish when trying to find a sweet potato side dish that wasn’t overly sweet or heavy but had that lovely cozy hint of spice. That balance was a bit elusive at first. But with a few tweaks and the addition of a light cream sauce, this baked sweet potato casserole now reminds me of holidays past and warm family moments. It’s simple enough to make, but feels like I’ve put in so much more effort.
If you’ve ever struggled with finding a sweet potato gratin recipe that hits that spicy but creamy note, I totally get it. This Cinnamon Scalloped Sweet Potatoes recipe has been my go-to comfort food sweet potato bake, especially in the cooler months. And I can’t wait for you to try it—whether you’re feeding a crowd or just craving a cozy dish for yourself.
For more inspiration, you might love this spinach and feta stuffed sweet potatoes recipe I also turn to when I want a flavorful twist with sweet potatoes.
Ingredients:
To whip up these Cinnamon Scalloped Sweet Potatoes, here’s what you’ll need:
- 4 large sweet potatoes, peeled and thinly sliced
- 1 cup heavy cream (you can substitute half-and-half if you want it lighter)
- 1/2 cup whole milk (keeps the creaminess just right)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but adds warmth)
- 1 teaspoon pure vanilla extract (a little secret I picked up from a friend!)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated sharp cheddar cheese (optional but gives a lovely savory balance)
- 1/4 cup chopped pecans or walnuts for topping (if you’re feeling fancy)
I always use fresh cinnamon for my Cinnamon Scalloped Sweet Potatoes—there’s nothing like the deep aroma of the freshly ground spice. When shopping, look for firm, bright sweet potatoes without bruises. You can usually find them year-round, but fall or early winter means they’re at their best and often on sale.
A little kitchen wisdom I learned from my mom is to slice your sweet potatoes as evenly as possible—that way, they cook at the same rate, and your cinnamon infused potato recipe sets beautifully. If you’re short on time, you can slice them the day before and store them submerged in water in the fridge. This not only saves prep time but also stops them from browning.
For cost-saving, buy your sweet potatoes and spices in bulk or from farmer’s markets when in season. Leftover cinnamon and nutmeg can keep well for months if stored in airtight containers away from light.
If you want a shortcut, some stores carry pre-sliced sweet potatoes, but I’ve found the thickness varies too much for Cinnamon Scalloped Sweet Potatoes, so I prefer slicing at home. And for a twist, you could try swapping out the nuts on top with a panko breadcrumb topping for a crunchy bite!
I picked up some extra insight from this wonderful Sweet Potato Gratin – Palatable Pastime, which gave me ideas on enhancing flavors with creamy layers, a must for all spiced scalloped sweet potatoes dishes.
How to Make – Step-by-Step:
Ready to dive into making your Cinnamon Scalloped Sweet Potatoes? Let’s do this together!
- Preheat your oven to 375°F (190°C). While it heats up, I like to prep my ingredients so everything is ready to go. A hot oven is key to getting that lovely baked sweet potato casserole texture.
- Peel and thinly slice your sweet potatoes. You want them about 1/8-inch thick—thin enough to absorb the cream and cinnamon mixture but still hold their shape. I usually use a mandoline slicer for a uniform cut. Don’t worry if your slices aren’t perfect; these Cinnamon Scalloped Sweet Potatoes are forgiving!
- Make the cinnamon cream sauce. In a saucepan, melt the butter over medium heat. Add the brown sugar, cinnamon, and nutmeg, stirring until fragrant (you’ll know because your kitchen fills with that warm, spicy scent). Slowly whisk in the heavy cream and milk, bringing it to a gentle simmer—don’t let it boil! Remove from heat and stir in vanilla extract, salt, and a touch of pepper.
- Layer the sweet potatoes in a baking dish. Use a buttered 9×13 inch dish. Lay down a layer of potatoes, pour some of the cream mixture over them, and sprinkle lightly with cheese if using. Repeat until all potatoes and cream are used, finishing with cheese and your choice of nuts on top.
- Cover with foil and bake for 40 minutes. This step ensures your scalloped sweet potatoes steam and cook evenly. In my kitchen, Cinnamon Scalloped Sweet Potatoes usually takes about 50-60 minutes total, so don’t rush the final bake!
- Remove the foil and bake another 15-20 minutes until the top is golden and bubbly. You’re aiming for that classic comfort food sweet potato bake look with a slightly crispy, spiced topping.
- Let it rest for 10 minutes before serving. This lets everything set up nicely so that when you scoop it onto your plate, you get clean, layered slices of this cinnamon infused potato recipe heaven.
Don’t worry if your first attempt isn’t picture perfect. I learned the hard way with Cinnamon Scalloped Sweet Potatoes that ovens vary, and sometimes the cinnamon sauce thickens differently, but it always tastes fantastic! While it’s baking, I like to prep other dishes or take a break with a cup of tea.
If you want even more tips on achieving the perfect scalloped potato texture, this What are some good thanksgiving sides and dessert? discussion gave me great ideas and reinforced how versatile baked sweet potato casserole can be.
Serving:
One of the things I love about Cinnamon Scalloped Sweet Potatoes is how much my family enjoys it alongside so many dishes. The kids especially love this comfort food sweet potato bake when I pair it with simple roasted chicken or a savory green bean almondine. It kind of balances out the sweetness and spice perfectly.
I usually serve it during our Thanksgiving dinners or on special cold-weather weekend meals. It’s the kind of dish everyone asks about, and sometimes I’ll double the recipe because it disappears so fast. I’ve even brought it as a side to potlucks, and my friends always ask for this Cinnamon Scalloped Sweet Potatoes recipe after tasting it.
Presentation-wise, a sprinkle of fresh chopped parsley or a few extra toasted pecans on top just before serving adds a little pop of color and crunch that makes it look as wonderful as it tastes.
If you happen to have leftovers, they reheat beautifully the next day and make an easy, cozy lunch. I’ve also started experimenting with slicing leftovers to layer in a sweet potato taco bowl like this sweet potato taco bowl which is a fun savory twist.
For some seasonal fun, I’ve added a pinch of ground cloves to my cinnamon mixture during winter or swapped the nuts for dried cranberries around the holidays—either way, this sweet potato gratin with cinnamon always impresses.
If you love how these tastes but want a more herbaceous side, you might enjoy pairing with the lemony tang of these Greek roast potatoes with lemon & feta. The fresh flavors cut through the rich layers perfectly.
FAQs:
Q: Can I make Cinnamon Scalloped Sweet Potatoes ahead of time?
Oh yes! I often prepare it the day before, cover it tightly, and refrigerate. When ready, take it out 30 minutes before baking. It might add a little baking time, but it reheats beautifully and tastes just as good the next day.
Q: Can I substitute regular potatoes in this cinnamon infused potato recipe?
You can, but I find sweet potatoes offer that wonderful natural sweetness and soft texture that’s worth the effort. Regular potatoes give a different outcome—less sweet, more savory. If you try it, adjust sugar and cinnamon accordingly.
Q: Is it okay to use low-fat milk or cream?
Certainly! I’ve used half-and-half or even almond milk in a pinch. The texture won’t be quite as rich, but the flavors still pop. Just keep an eye on the bake time as lower fat liquids can evaporate faster.
Q: How do I avoid mushy scalloped sweet potatoes?
Great question. The key is slicing evenly and not over-soaking the potatoes. Also, be mindful of your oven temperature—too low and the potatoes stew rather than bake. Covering with foil initially keeps moisture in but uncovering allows the top to crisp.
Q: What if I don’t have fresh cinnamon or vanilla extract?
Ground cinnamon from the jar works fine, just make sure it’s fresh (older cinnamon can be flavorless). Vanilla adds subtle warmth but isn’t deal-breaking. I once forgot both and ended up with a simpler, yet still tasty baked sweet potato casserole.
Q: Any tips on making this dish less sweet?
Yes! Reducing the brown sugar or omitting it altogether and focusing on the spices gives a more savory touch. I sometimes add a bit more sharp cheddar cheese to deepen the flavor balance.
Q: Can I freeze Cinnamon Scalloped Sweet Potatoes?
I’ve frozen leftovers successfully. Let cool completely, portion, and freeze. Reheat in a low oven, covered with foil to prevent drying. It’s a great make-ahead comfort food sweet potato bake option for busy weeks.
For an insightful look at bourbon sweet potato recipes that might inspire further cinnamon scalloped sweet potatoes variations, check this out: Bourbon Sweet Potatoes Recipe.
My Final Thoughts:
I truly believe that Cinnamon Scalloped Sweet Potatoes hold a special spot in family traditions, and in my heart. There’s something so reassuring about that blend of warm cinnamon and creamy layers nestled in a dish that’s both simple and satisfying. Over the years, this cinnamon infused potato recipe has brought together many family dinners and holiday feasts, creating memories alongside good food.
My Cinnamon Scalloped Sweet Potatoes Pro Tips:
- Use a mandoline slicer for uniform slices, which helps the dish cook evenly.
- Don’t rush the baking! The slower it cooks covered, the better those layers meld.
- Toast your nuts lightly before sprinkling on top for extra crunch and flavor.
We’ve tried a few versions too—mixing in a touch of maple syrup for sweetness, or swapping cheddar for Gruyère cheese for a nutty twist. My youngest prefers it with extra brown sugar, while my husband likes it more on the savory side with less sugar but that same comforting cinnamon touch.
I encourage you to make this recipe your own, to add your own little twists and find those perfect family favorites. If these Cinnamon Scalloped Sweet Potatoes find a spot on your table, I hope they bring as much joy and warmth to your home as they have to mine.
For more cozy potato ideas to try alongside, feel free to browse through this spinach and feta stuffed sweet potatoes recipe or this Greek roast potatoes with lemon & feta for a brighter palate contrast.
Happy cooking — I’m cheering you on from my kitchen to yours as you whip up your own delicious batch of Cinnamon Scalloped Sweet Potatoes!
Cinnamon Scalloped Sweet Potatoes
Delightfully creamy and warmly spiced, Cinnamon Scalloped Sweet Potatoes make a perfect comforting side dish with a hint of sweetness and aromatic cinnamon.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 3 large sweet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and lightly butter a baking dish.
- In a saucepan over medium heat, combine the heavy cream, milk, butter, brown sugar, cinnamon, nutmeg, salt, and pepper. Stir until the butter melts and the mixture is warm but not boiling.
- Remove the cream mixture from heat and stir in the vanilla extract.
- Arrange a layer of sweet potato slices evenly in the baking dish.
- Pour a portion of the cream mixture over the sweet potatoes, then repeat layering with the remaining sweet potatoes and cream mixture.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake uncovered for an additional 20-25 minutes, until the top is golden and the sweet potatoes are tender when pierced with a fork.
- Let the dish rest for 10 minutes before serving to allow it to set.
Notes
For an extra crunchy topping, sprinkle 1/2 cup of panko breadcrumbs mixed with a tablespoon of melted butter over the dish before baking uncovered.