Scalloped Sweet Potato Ring
I feel like it had been ages since I’d last eaten sweet potatoes. I was starting to show signs of withdrawal!
GAH! I totally put the blame for that on it being summer for the past bunch of months. I tend not to use the oven quite as much during the super crazy hot months of summer, you know. And sweet potatoes, well, I much prefer them when they’re baked, so they pretty much demand that I turn that oven on…
Now that it’s finally gotten way cooler out, my beloved tubers and I are definitely getting reacquainted; ESPECIALLY now that I have turned them into this crazy beautiful, elegant and, most of all, totally DELICIOUS Scalloped Sweet Potato Ring!
This stunner of a dish is a bit similar to the Hasselback Sweet Potatoes that I’d made a while back, only this one is so much easier to make! In fact, it’s so stupid easy to assemble, yet it looks so elegant, I think that it totally makes it the perfect sweet potato side dish recipe EVER, fit for just about any occasion!
The only prerequisite to the complete and outright success of this dish, perhaps, would be that you used a mandoline to slice your sweet potatoes. Slicing them that thin by hand would require some pretty awesome knife skills, not to mention a little bit more time. Plus, the end result might not be quite as pretty; I’m not so bad at handling my blade, but I sure ain’t that good…
I’m not saying that it can’t be done, though; only that it would be a tad trickier!
Honestly, when I initially purchased my mandoline (actually, I’d bought it for my ex as a present back then, but he left it behind when we split: I’d been the one to give it to him, you know, so he didn’t want to take that “piece of me” with him…) I thought it was a useless kitchen gadget and that it would only collect dust in the cupboards. No way! While I may not use it everyday, it’s turned out to be one of my favorite tools! I honestly could not be without it anymore.
I think it’s a neat apparatus that’s very well worth the investment; no kitchen should be without one!
Once your potatoes have been dealt with and sliced really really thin, you’ll want to arrange the slices vertically in a 10″ round baking dish. Of course, you could also use a rectangle, oval or even square dish. Only then, you’d have to find a new name for your dish… no one’s ever seen a square ring!
Oh, and you need to preheat your oven to 400°F; you might want to do that before you start slicing the potatoes, to make sure it has ample time to get there.
Unless you’re using a knife and need a little bit more time to slice your tubers… then you may want to wait a bit!
All that’s left to do now is drop little dabs of butter or ghee on top of the potatoes, then sprinkle the chopped pecans, green onion, fresh rosemary, salt and pepper.
If you preferred to keep this completely vegan, you could substitute vegan butter or even extra-virgin olive oil for the butter or ghee.
Likewise, you could replace the pecans with walnuts or even pistachios, if you wanted to change things up a bit…
Last but not least, drizzle some maple syrup all over the potatoes. Do make sure that you use pure maple syrup here; it’ll make all the difference in the world!
If you can’t get your hands on the liquid gold, I suppose that melted honey would make for a very suitable replacement. Better that than imitation maple, trust me!
Now cover your dish with aluminium foil and bake for 50 minutes, or until the potatoes are tender. You’ll then want to remove the foil and resume baking for about 15 to 20 minutes, until the top starts to brown and crisp up a little.
If after that time you find that the top hasn’t browned enough for your liking, set the oven to broil for 2 to 3 minutes, but make sure to keep a close eye on things though, so you don’t end up burning the pecans. These things do burn really really fast!
Garnish with a little bit of fresh parsley and serve without delay.
Scalloped Sweet Potato Ring
- 4 large sweet potatoes, about 300g each
- 1/4 cup pure maple syrup
- 1/4 cup chopped raw pecans
- 3 tbsp ghee*
- 1 green onion, chopped
- 1 tsp chopped fresh rosemary leaves
- 1/2 tsp salt, I use Himalayan salt
- 1/2 tsp ground pepper
- Preheat your oven to 400°F
- Slice the sweet potatoes as thinly as you possibly can (the use of a mandoline is strongly recommended) and arrange the slices vertically in a 10" round baking dish
- Drop little dabs of butter or ghee on top of the potatoes, then sprinkle the chopped pecans, green onion, fresh rosemary, salt and pepper. Drizzle the maple syrup all over the potatoes, cover with aluminium foil and bake for 50 minutes, or until the potatoes are tender.
- Remove the foil and continue baking for 15 to 20 minutes, until the top starts to brown and crisp up a little.
- If you find that the top hasn't browned enough for your liking, set the oven to broil for 2 to 3 minutes, but keep a close eye on things so you don't end up burning the pecans.
- Serve without delay.
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33 Comments on “Scalloped Sweet Potato Ring”
Not only does this casserole look amazing to eat, but it is also very beautiful to look at! Everyone in my family would be wowed if I made this for Thanksgiving! I haven’t been able to get enough of sweet potatoes lately 🙂
Aww, thank you Bethany, that’s very kind of you to say! And I can tell you that it’s even more amazing to eat than it is nice to look at… 🙂
This is going on my Thanksgiving menu for SURE! Thanks for the beautiful recipe!
Chelsea! Long time no see! I’m very honored to hear that I’ll be a part of your Thanksgiving this year. Well, sort of… in a way! I hope that you and yours love the recipe. 🙂
Can you make this ahead and reheat?
I suppose you could, although the top may not be as crispy. Cover with foil when you reheat, and maybe remove the foil for the last 10 minutes to help get some of the crispiness back.
I’ve been searching far and wide for a sweet potato recipe for Thanksgiving that doesn’t call for a cup or more of white sugar. I just hit pay-dirt. This is simply beautiful and sounds delightful! I have no doubt it will be the enjoyed by all!
Thanks Laura! I hope the dish is to yours and to your guests’ liking. Happy Thanksgiving to you! 🙂
What does everyone think about chestnuts and they look like they are not peeled in the picture.?
Chestnuts? What chestnuts?
Do you peel the skin off? It looks like it’s on in the picture but I’ve never eaten the skin of a sweet potato.
I did not peel my potatoes, Barbara. In fact, I rarely ever peel sweet potatoes. Feel free to peel yours if you prefer, though! 🙂
Can I slice the sweet potatoes the night before I assemble and bake the ring or will they turn other colors?
Sweet potatoes do not discolor the way regular potatoes do, so I’m thinking that your plan would work just fine! Just make sure you keep them in an airtight container so they don’t dry out.
Made these today and they were delicious.
Just an FYI: the parsley garnish is not in your “recipe card” (in neither the ingredients list nor the instructions) and because I import recipes into an app, mine today were missing the garnish. The only reason I realized it is because I was sending the link to a friend.
They were still delicious, though!
I’m sorry I didn’t specify this, Valerie. The parsley has been added only for aesthetic reasons, so it wouldn’t have affected the dish at all. Happy to hear the recipe was to your liking!
Made this for Thanksgiving and wowed my family! Such a nice side dish and it was so pretty as well as tasty. Definitely making this again!
Yay! So very happy to hear, Adrienne! Glad to hear the dish was a complete success! Hope you had the best Thanksgiving!
This dish was absolutely delicious. Nice alternative to the usual candied yams and/or sweet potato mash. Will definitely be making this more often. Added a little fresh thyme since I had it on hand. Thank you!
Real happy to hear, Kaye, and thanks a bunch for the positive feedback; I greatly appreciate it! 🙂
This dish was so delish!! It was a nice balance of sweet & savory. My whole family enjoyed it. I’m definitely going to make it for Thanksgiving!! Only thing I used was a rectangular pan but it still came out good.
Thank you! 🙂
Awesome! Real happy to hear, Daphine! 🙂
Do you think I could add a few slices of beet throughout for more color? I’d love to sprinkle a few more veg disks in if you have other ideas about that!
Not sure Rachel… I think that the beets would discolor and turn everything a strange shade of purple… Why not go the zucchini route? Be sure to sweat it first, though, otherwise you’re gonna end up with a pool of zucchini water at the bottom of your dish!
Having this for Thanksgiving today. So easy to make, so beautiful and not full of sugar like so many sweet potato dishes. Thank you, Barbara S.
This was the best dish evvvver!!! Everyone at the table loved it, thank you so much for sharing it.
Was delicious!! Sweet and savory. I thought it would take so long to prep but buying a mandolin slicer made it soooo easy! Doesn’t look nearly as pretty as leftovers (pulls away from container) but reheats well. I think I used a tad bit too much rosemary and I’m sure the parsley would have made it look even more beautiful, but we were digging in before I could even garnish! I could have probably used slightly less butter as well, the excess melted at the bottom wasn’t appealing so I drained in. Thank you for a great Thanksgiving dish!
You are very welcome, Carlee! Glad you enjoyed it! 🙂
Made fir Thanksgiving 2018. Everyone (20 plus at this family gathering) has requested it again for 2019. So it shall be!!! Delicious 😋
This has been a big hit with my family and friends! LOVE the recipe.
I am curious if you have tried it in a crockpot? My mother asked me to make it for a work lunch she is having, but she doesn’t have a way to reheat it besides the microwave. I assume in the crockpot it just wouldn’t have the crisp on the top as stated in the second part of the baking instructions. Any thoughts?
This dish makes a beautiful presentation, is easy to assemble, and tastes delicious! It takes a while to slice the potatoes, but it’s well worth making this lovely dish ready to place on the table. The butter, maple syrup and nuts are a brilliant combination with the sweet potatoes! I omitted the rosemary after the first time. I will make this often. Thanks so much!
Thank YOU so much for your amazing feedback and stellar review, Leah. I greatly appreciate them! 🙂
Wonderful and delicious