Apple Sweet Potato Scallop
Experience the perfect harmony of sweet and savory flavors with this Apple Sweet Potato Scallop recipe. Delicately layered slices of tender sweet potatoes and crisp, tart apples (such as Honeycrisp or Fuji) are bathed in a velvety cinnamon-spiced cream sauce, enriched with a hint of nutmeg and a touch of brown sugar. A golden Parmesan crust adds a tantalizingly savory finish, while an optional sprinkle of fresh thyme offers an herbaceous flair. This unique twist on a classic scalloped dish is easy to prepare, with just 20 minutes of hands-on time, and is ideal for holiday gatherings or cozy family dinners. Serve up this irresistibly creamy and comforting side dish—it’s sure to become a new fall or winter favorite.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) sweet potatoes
- 3 medium apples (e.g., Honeycrisp or Fuji)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 cup brown sugar, packed
- 1.5 cups heavy cream
- 0.5 teaspoon salt
- 0.25 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little butter or non-stick spray.
Peel the sweet potatoes and apples, then slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline. Keep the slices separate.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until slightly golden and bubbly.
Gradually whisk in the heavy cream, ensuring no lumps form. Stir in the cinnamon, nutmeg, brown sugar, and salt. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens slightly.
Remove the cream mixture from heat.
Layer the sweet potato and apple slices in the baking dish, alternating between the two, overlapping them slightly like shingles. Continue until all slices are used.
Pour the cream mixture evenly over the layered sweet potatoes and apples, ensuring it seeps into all layers.
Cover the baking dish tightly with foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the Parmesan cheese evenly over the top, and return the dish to the oven. Bake uncovered for an additional 15-20 minutes, or until the top is golden and the sweet potatoes are tender when pierced with a fork.
Let the scallop cool for 5-10 minutes before serving. Garnish with fresh thyme leaves, if desired.
Nutrition Facts
Calories |
4594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 698.8 g | 254% | |
| Dietary Fiber | 95.9 g | 342% | |
| Total Sugars | 232.3 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1151 mg | 89% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
