Don’t let the name fool you, this isn’t your typical saccharine sweet potato dish! I prefer to save the marshmallows for s’mores and keep my sweet potatoes on the savory side.
This recipe is based on a dish from the 2010 Cuisine Holiday Menus magazine. I’ve made exactly to the recipe for a few years but I decided to mix it up a bit. This is my favorite way to eat sweet potatoes, and it’s really pretty always a plus for a holiday dish! Don’t be discouraged looking at the end product, it’s really not hard to make and it doesn’t take a long time to prepare (assuming you have a mandolin slicer (I have the older version of the Norpro Deluxe Mandoline Slicer/Grater* and I love it, it’s going strong after 4+ years of abuse) or a knife wielding chef in your kitchen.
Scalloped Maple Sage Sweet Potatoes
- 3 sweet potatoes - try to find long ones about 2.5 inches in diameter
- 2 tbs salt
- ½ tsp pepper
- 3 large cloves garlic, crushed
- ⅓ cup finely chopped fresh sage
- ½ cup heavy cream
- ¼ cup real maple syrup
- Peel and slice sweet potatoes on a mandolin, about ¼ inch thick
- Toss sweet potato slices, salt, pepper, garlic and sage in a large bowl
- Place potatoes in casserole dish (I use a deep dish pie plate) standing up in a ring around the edge, fill in the center with extra slices. Don't pack the slices super tight or the centers might not cook all the way through. If you have a rectangular pan make straight lines. Sprinkle any remaining sage mixture over the potato slices.
- Cover with foil and bake at 400 for 45 minutes
- Whisk together maple syrup and heavy cream
- Remove foil and pour cream sauce over the potatoes
- Return to the oven and bake uncovered for another 25 minutes or until potatoes easily pierce with a fork
- Garnish with fresh sage