Individual Scalloped Sweet Potatoes


Finished individual scalloped potatoes with green beans and sirloin steak

One of my favorite dishes is scalloped potatoes. My mom taught me to make it in a huge pan and nestle pork chops into it for a delicious one pan meal that fed two parents and six hungry kids. I have posted a gluten-free version of it on this website in the past. Today I’m sharing a recipe I saw on a Facebook post. Have you ever done that? Seen something that looked tasty on Facebook and gave it a try?

Well, I did, mainly because this recipe looked easy and used very few ingredients. I love my traditional scalloped potatoes but it involves a lot of steps. Hey, I thought, let me try this easier version.


One 12 cup muffin tin

Bowl (to hold potato slices)

Mandolin (or sharp knife)



One large sweet potato, peeled and sliced thin

Salt and pepper to taste

1/4 cup melted butter

1/2 tsp dried thyme, or fresh if you have it

1 pint heavy cream

Vegetable oil


Heat oven to 350 degrees F



If you have a mandolin, it makes the job faster and easier but using a knife is just as effective. Be sure to get sweet potatoes. There is a difference between the light yellow sweet potatoes and the dark orange yams we’re used to having at Thanksgiving. The yams would certainly work as would regular potatoes. Lots of options.



In the bowl, mix the potatoes, melted butter, salt, pepper, and thyme.


Lightly oil the muffin cups. Layer the potatoes in each muffin tin.


Pour the cream into each cup. I had to lift the layers up to let the cream get all the way in.


Bake for 45 minutes to an hour. Remove from the oven and let rest for a few minutes for the boiling to subside. Serve 2 cups per person.

Feeds 6.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your favorite potato recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at

This entry was posted in Connie, G.F. Sides, Gluten-Free and tagged , , , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

A 20-year Air Force career, time as a manager at a computer operations company, wife, mother, sister and volunteer, provides a rich background for Connie Cockrell’s story-telling. Cockrell grew up in upstate NY, just outside of Gloversville, NY before she joined the military at age 18. Having lived in Europe, Great Britain, and several places around the United States, she now lives in Payson, AZ with her husband: hiking, gardening, and playing bunko. She writes about whatever comes into her head so her books could be in any genre. She's published sixteen books so far, has been included in five different anthologies and been published on and Connie's always on the lookout for a good story idea. Beware, you may be the next one. She can be found at or on Facebook at: or on Twitter at: @ConnieCockrell or on Amazon at

One thought on “Individual Scalloped Sweet Potatoes

  1. Pingback: Individual Scalloped Sweet Potatoes: Chicklets In The Kitchen | ConniesRandomThoughts

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