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

Connie Cockrell began writing in response to a challenge from her daughter in October 2011 and has been hooked ever since. Her books run the gamut from SciFi and Fantasy to Contemporary to Halloween and Christmas stories. She's published two novels, The Gulliver Station series, three collections of short stories and has been included in three different anthologies. Connie continues to write about whatever comes into her head. If you’d like to know more, go to or to Facebook:

One thought on “Individual Scalloped Sweet Potatoes

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s