Tested till perfect Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

The make-ahead is the real plus to these potatoes in their creamy sauce. There's less to fuss about when there's company if you have at least one standby vegetable that just needs to bake and crisp while you make gravy.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 3 3large sweet potatosweet potatoes, (about 2 lb/1 kg) peeled and halved crosswise
  • 2 tbsp 2tbspbutter
  • 3/4 cup 3/4cupthinly sliced leekleeks, white and light green parts only
  • 4 tsp 4tspall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1-1/4 cups 1-1/4cupsmilk


  • 1/2 cup 1/2cupfine fresh bread crumbs
  • 2 tbsp 2tbspgrated Parmesan cheese
  • 1 tbsp 1tbspbutter, melted
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In large pot of boiling salted water, cover and cook sweet potatoes until almost tender, about 15 minutes; drain. Let cool; slice crosswise into 1/4-inch (5 mm) thick slices.

In large saucepan, melt butter over medium heat; cover and cook leek, stirring occasionally, until tender, about 7 minutes. Stir in flour, salt and pepper; cook, stirring, for 1 minute. Slowly stir in milk; cook, stirring, until evenly thickened, about 5 minutes.

Remove sauce from heat. Gently stir in sweet potatoes to coat. Arrange sweet potatoes in rows in 8-inch (2 L) square glass baking dish; spoon any remaining sauce over top. (Make-ahead: Cover and refrigerate for up to 1 day.)

Topping: In small bowl, stir together bread crumbs, cheese and butter until crumbly; sprinkle over sweet potatoes. Bake, uncovered, in 425°F (220°C) oven until heated through, about 20 minutes. Broil until golden, about 3 minutes.

Nutritional Information Per serving: about

cal 183 pro 4g total fat 6g sat. fat 4g
carb 29g fibre 3g chol 16mg sodium 427mg

% RDI:

calcium 9 iron 6 vit A 176 vit C 28
folate 8
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