Best Sheet Pan Scalloped Sweet Potatoes Recipes

AIR FRYER SCALLOPED SWEET POTATOES

Steps:

• Put the cream, thyme, cayenne, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook for 1 minute; turn off the heat.
• Thinly slice the sweet potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange a third of the potato slices in a single, overlapping layer in a 7-inch nonstick cake pan (see Cook's Note). Spoon over a third of the cream mixture, then sprinkle with a pinch of salt and 1 tablespoon of the Parmesan. Repeat with another third of the slices, third of the cream mixture, a pinch of salt and 1 tablespoon Parmesan. Finish with the remaining slices and cream, another pinch of salt and the remaining 1 tablespoon Parmesan.
• Cover the cake pan tightly with foil and place in the basket of a 6-quart air fryer. Air fry at 400 degrees F until the potatoes are tender and easily pierced with a knife and the cream mixture is bubbling along the sides, about 45 minutes.
• Meanwhile, mix the panko, pecans and olive oil in a small bowl. Remove the foil from the cake pan and sprinkle over the panko mixture. Return to the air fryer basket and air fry at 400 degrees F until golden brown, 3 to 4 minutes. Let rest for 5 minutes, then top with the chopped chives.

SCALLOPED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Using a mandolin, slice the sweet potato. Arrange a layer of sweet potatoes in the bottom of a baking dish.
• Heat the olive oil in a medium pan over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and sauté for 1-2 minutes, until fragrant.
• Add the flour and cook until the vegetables are well coated. Pour in the stock and whisk to incorporate. Pour in the milk and season with the salt, pepper, and half of the thyme. Simmer for 1-2 minutes, until thickened slightly. Remove the pan from the heat.
• Pour half of the cream sauce over the layer of sweet potatoes in the baking dish. Top with 1 cup cheddar cheese and the Parmesan. Add another layer of potatoes, then top with the remaining cream sauce and cheddar cheese.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Carefully remove and allow to cool for 5-10 minutes.
• Serve the scalloped sweet potatoes warm, garnished with the remaining thyme.
• Enjoy!

ALL-CRUST SHEET-PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
• Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.

SHEET-PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Spray a large, rimmed baking sheet (18-by-13 inches).
• Melt the butter in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
• Shingle half of the potatoes in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered. Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan. Next, evenly spread the caramelized onions over the top; place the sauté pan back on the stovetop and reserve for later. Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
• Turn the heat to medium under the sauté pan. Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a simmer. Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining fontina and Parmesan.
• Cover the baking sheet with foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes. Let the cool for 15 minutes before serving.