Loaded Scalloped Sweet Potato Casserole

Loaded Scalloped Sweet Potato Casserole

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Loaded Scalloped Sweet Potato Casserole | MarlaMeridith.com

Bacon. Cream. Cheese (lots), Sweet Potatoes. All baked up on a BIG casserole. Ready for you when you are ready for it.

Don’t dream about it. Go ahead & bake a Loaded Scalloped Sweet Potato Casserole. Now.

Loaded Scalloped Sweet Potato Casserole | MarlaMeridith.com

Do you have a great week planned?

I do. We are in Beaver Creek grabbing the last ski week of the season. Telluride has all ready closed & we are chasing the snow. I’m a snow chaser, did you know that?

Loaded Scalloped Sweet Potato Casserole | MarlaMeridith.com

See all that Perfectly Baked Bacon? It’s glorious huh?!

Perfectly Baked Bacon | MarlaMeridith.com

This casserole will fuel you up no matter what time of year, no matter what you have planned.

Loaded Scalloped Sweet Potato Casserole | MarlaMeridith.com

Sweet potatoes are gluten free & super healthy so you can feel OK about that bacon & cheese (or at least I can!)

Loaded Scalloped Sweet Potato Casserole | MarlaMeridith.com

Enjoy your week & this casserole. Come back & let me know what you think!

Loaded Scalloped Sweet Potato Casserole

Rating: 51

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 80 minutes

Yield: 8-10 servings

Loaded Scalloped Sweet Potato Casserole

Ingredients

    Roasted Sweet Potatoes
  • 4 Sweet Potatoes (sliced 1/4 inch or less)
  • Olive Oil
  • Garlic Salt
  • Pepper
  • Smoked Paprika
  • Casserole
  • 4 tablespoons Butter
  • 3 tablespoons Gluten Free Flour (or AP Flour)
  • 2 1/2 cups Fat Free Milk
  • 3 cups Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • Cooking Spray
  • Toppings
  • 10 ounces Perfectly Baked Bacon, crumbled
  • 2 Ripe Avocados, sliced & dipped in lemon juice
  • 1/2 cup sliced Green Onion
  • Salsa
  • Sour Cream

Method

  • Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with tin foil or a Silpat liner. Toss sweet potato slices in olive oil, garlic salt, pepper & smoked paprika. Arrange sweet potatoes on the sheet pan in a single layer. Bake about 20 minutes until potatoes are soft & slightly browned. Remove from oven & let cool a bit.
  • Melt butter in a sauce pan, whisk in flour. Stir in milk & bring to a simmer. Set aside.
  • Spray a 3 quart baking dish with cooking spray. Layer potatoes & 1 cup of the cheddar cheese, repeat this for 2nd layer. Add 3rd layer of sweet potatoes, pour milk mixture over the top. Top with 3rd cup of cheddar cheese & mozzarella.
  • Cover casserole dish with tin foil. Bake for 60 minutes. Carefully remove the foil & broil for 5 -10 minutes. Cheese should be slightly browned & bubbling. Be sure it does not burn. Remove from oven & let sit a few minutes. Sauce will thicken as the casserole cools.
  • Top with avocado, green onions & bacon crumbles. Serve with salsa & sour cream.
https://marlameridith.com/loaded-scalloped-sweet-potato-casserole-recipe/

Scalloped Potato Recipe Links

Loaded Scalloped Sweet Potato Casserole | MarlaMeridith.com

36 Responses to Loaded Scalloped Sweet Potato Casserole

  1. Marla,
    I’m ready for this casserole right now. I’m awfully glad I saved a couple of farm share sweet potatoes in the Strategic Winter Squash Reserve!
    Thank you.

    • You can make this dish the day before you would like to serve it. You will just need to re-heat it before serving so the cheese gets all melty :)

  2. i made this by adding a little heavy cream in place of some of the milk and a little cornstarch to thicken it more. I added some of the extra sharp cheddar to that sauce, which made a cheese gravy. The trick was to heavily season the sweet potatoes before baking. I used a Parmesan pesto shake on I had, along with garlic and onion powder and heavy smoked paprika, salt and pepper. I could have just eaten them alone, but this casserole (which is what I’m calling it because it really turned into that) was amazing. Everyone said it was like a Mexican sweet potato casserole. Don’t skip the sour cream and salsa. It really made it. I liked extra green onion on mine. I will absolutely make it again. My 7 year old couldn’t keep his hands off of it, and my husband loved it. 5 stars from me.

    • I took Meredith’s tip and added a cup of heavy cream to the milk mixture. I also used half asian/Japenese sweet potato and half traditional orange sweet potato. It was delicious! Of course I also had to had fresh chopped jalapenos to the toppings because I like spicy stuff.
      My husband thinks this dish is divine and my toddler gobbles it up too (without the jalapenos, of course!)
      Best stumbled upon recipe I’ve found yet!
      Thanks!

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