Maple Bourbon Scalloped Sweet Potatoes
Creamy, caramelized slices of sweet potato bathed in a maple bourbon sauce, baked until bubbling and tender. This dish blends cozy fall flavors with a touch of elegance, perfect as a side or a centerpiece for a simple dinner party.
Ingredients
- 2 large sweet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup maple syrup
- 1/4 cup bourbon
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup grated gruyere or mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). Grease a medium baking dish and set it aside.
- In a small saucepan, combine the heavy cream, maple syrup, bourbon, butter, vanilla, cinnamon, nutmeg, and salt. Warm over low heat until the butter melts and the mixture just begins to simmer. Do not boil.
- Arrange a single layer of sliced sweet potatoes in the bottom of the prepared dish. Pour a portion of the maple bourbon cream over the potatoes, just enough to lightly coat them.
- Continue layering potatoes and cream, finishing with a final drizzle of the cream. Sprinkle the grated cheese on top for a golden, bubbly crust.
- Cover the dish with foil and bake for 35 minutes. Remove the foil and bake an additional 15–20 minutes, or until the potatoes are tender and the top is nicely browned.
- Allow the dish to rest for 5–10 minutes before serving. This helps the sauce thicken a bit and makes it easier to slice.