Skillet Scalloped Sweet Potatoes with Maple Bourbon Brown Butter is a must-have side dish recipe for your Thanksgiving Day dinner spreads. A simple cream sauce is made from making a roux and then stirring in a mixture of vegetable stock, heavy cream, and milk. It is spiced up with freshly ground nutmeg and cinnamon. Pour that decadent cream sauce over thinly sliced sweet potatoes that line a large cast iron pan. The perfect maple bourbon brown butter is drizzled over top and then the scalloped sweet potatoes bake until tender and fragrant. These skillet scalloped sweet potatoes make preparing Thanksgiving dinner a breeze!
Happy Friday, good people! YAY! I’m going to keep things super short and sweet today, so I apologize ahead of my sudden abruptness. I mean, we need to get this weekend started don’t we??
It has been absolutely beautiful in our part of the country lately. It’s been super dry. I don’t think I’ve seen a cloud in the sky in over a week. I will take this weather all winter long thank you very much! It’s seriously hard not to get used to. #amIright
We shouldn’t get used to it however because winter is upon us and before that comes Thanksgiving. Is it too early to start posting Thanksgiving recipes? Even if it is, I’m going to do it anyway. I LOVE Thanksgiving and would celebrate it all year long if I could!
Let’s be honest, sweet potatoes are a necessity for Thanksgiving, and I’m obsessed with these scalloped sweet potatoes. They are so savory with just a hint of warm spice. I hope you guys love it as much as I do!
Recipe for these scalloped sweet potatoes is below! Pair them with a spiced ale or pumpkin ale! Have a wonderful weekend! xo
1 tablespoon fresh thyme leaves (plus extra for garnish)
3 large sweet potatoes, washed and cut into 1/4 inch rounds
1/2 cup toasted pecan pieces
Preheat oven to 400 degrees F.
In a large skillet, melt the 1/2 cup unsalted butter over medium-low heat. Continue to cook the butter, stirring frequently until brown bits form on the bottom of the pan and the butter starts to brown. Once you see this process occurring, remove the pan immediately from the heat. Stir in the bourbon and maple syrup, and set aside.
In another large skillet, melt the 3 tablespoons unsalted butter over medium heat. Add the shallot and cook until tender, about 4 minutes. Whisk in the flour and cook until lightly golden, about 2 minutes. Whisk in the vegetable stock, heavy cream and whole milk. Bring to a simmer, and simmer for about 5 minutes or until the sauce has thickened substantially. Stir in the salt, pepper, nutmeg, cinnamon, parmesan cheese, and thyme. Remove from heat.
Spoon a thin layer of maple bourbon brown butter on the bottom of a large cast iron skillet. On the top of that, spoon a thin layer of the cream sauce. Assemble your sweet potato rounds in an even layer (see images) in your cast iron skillet. Spoon the rest of the cream sauce over top, filling all of the nooks and crannies. Also, spoon on the remaining maple bourbon brown butter. Cover the pan with foil and place it in the oven. Bake for 30 minutes. After 30 minutes, remove the foil and cook for an additional 20 minutes. Remove from heat and let stand for about 5 minutes before serving.
Garnish with fresh parsley and toasted pecans if desired. Enjoy!