Sweet potatoes were never a regular feature on my family’s Thanksgiving table when I was growing up. We always favored the classic, savory mashed potatoes. Over time, however, I developed a real love for sweet potatoes, and I know many of you grew up with them as a holiday staple. With that in mind, I created a scalloped sweet potato recipe that makes an elegant, flavorful side for Thanksgiving or any special occasion. Enjoy these Scalloped Sweet Potatoes—comforting, slightly sweet, and stunning on the table.

This dish looks beautiful and tastes even better. Thinly sliced sweet potatoes are bathed in a creamy vanilla-ghee and coconut milk mixture that highlights the tuber’s natural sweetness without overwhelming it. A sprinkle of pomegranate seeds at the end adds a burst of fresh, bright flavor and a gorgeous contrast of color—perfect for holiday presentation.

I often use a high-quality ghee flavored with Madagascar vanilla for this recipe—its subtle vanilla notes complement the sweet potatoes beautifully. Using vanilla-infused ghee is an easy way to add depth without adding extra sugar. If vanilla ghee isn’t available, you can use plain ghee with a small splash of pure vanilla extract. The coconut milk in the sauce keeps the texture silky while keeping the dish dairy-free if that’s a consideration for your guests.

This recipe is straightforward but yields an elegant side dish. The sweet potatoes bake until tender, the edges gently caramelize, and the vanilla-ghee-coconut sauce melds into a creamy, lightly sweet coating. Garnished with pomegranate seeds and chopped parsley, it’s a dish with great texture, balanced sweetness, and visual appeal—ideal for sharing with family and friends.

Scalloped Sweet Potatoes

Serves 8

Prep Time

15 minutes

Cook Time

1 hour 15 minutes

Ingredients

4 large sweet potatoes
3 tbsp vanilla-flavored ghee (or plain ghee plus 1/2 tsp vanilla extract)
1/2 cup unsweetened coconut milk, well blended
1/4 tsp ground cinnamon
2 tbsp maple syrup
Kosher salt, to taste
1/4 cup pomegranate seeds, for serving (optional)
1 tbsp finely chopped parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C).
Scrub the sweet potatoes and slice them very thinly into rounds—thin slices will cook evenly and create a delicate texture. Place the slices in a large bowl as you work.
Warm a skillet over medium heat and melt the ghee. Add the coconut milk, cinnamon, and maple syrup, then whisk vigorously until the mixture is smooth and well combined.
Pour the ghee mixture over the sweet potato rounds and toss gently to coat. Season lightly with kosher salt, tossing once more to distribute the seasoning.
Arrange the coated sweet potato slices in a 10–12 inch round baking dish or a 12-inch cast iron skillet. Lay them in concentric circles for an attractive presentation, filling the center as needed. Pour any remaining sauce over the top.
Cover the dish tightly with foil.
Bake covered for 45 minutes, then remove the foil and bake uncovered for an additional 10 minutes, or until the edges are lightly golden and the potatoes are tender when pierced with a fork.
Remove from the oven and let rest for a few minutes. Garnish with pomegranate seeds and chopped parsley for color and brightness.
Serve warm and enjoy.

Notes, Tips, and Variations

For best results slice the potatoes uniformly—use a mandoline if you have one. If you prefer a richer finish, stir in a tablespoon of butter or additional ghee before baking. To make the dish nut-free and dairy-free, use the coconut milk and ghee as listed; for a dairy version, swap coconut milk for heavy cream.

Leftovers keep well in the refrigerator for up to 3 days; reheat gently in a 350°F (175°C) oven, covered, until warmed through. You can also add toasted nuts such as pecans or walnuts on top just before serving for extra crunch.

By Alex Snodgrass

Recipe source: The Defined Dish

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