Scalloped Sweet Potatoes Recipe
Scalloped Sweet Potatoes Recipe photo by Taste of Home

Scalloped Sweet Potatoes Recipe

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This comforting blend of sweet potatoes, apples and pecans has a small yield, so you won't end up with a pan of leftovers. Now that our three boys are grown, I cook for just my husband and me.—Marjorie Wilkerson, Dighton, Kansas
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 2 servings


  • 1 large sweet potato, peeled and sliced
  • 1 large apple, peeled and sliced
  • 1/3 cup dry bread crumbs
  • 1/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 1 tablespoon chopped pecans

Nutritional Facts

1 serving (1 each) equals 437 calories, 10 g fat (4 g saturated fat), 15 mg cholesterol, 435 mg sodium, 89 g carbohydrate, 5 g fiber, 4 g protein.


  1. In a greased 1-qt. baking dish, layer half the sweet potato slices, apple slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with salt. Dot with butter; sprinkle with nuts. Cover and bake at 400° for 35 minutes. Yield: 2 servings.
Originally published as Scalloped Sweet Potatoes in Taste of Home October/November 1995, p16

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Reviewed Jan. 21, 2014

"Found this recipe once again tucked away in RB. Have couple cans of canbned sweet potatoes (without the sweet coating) to use. Used to make when kids were kids. Will either leave out corn syrup or use just a touch."

Reviewed Jan. 21, 2013

"Delicious! The bread crumbs were a nice touch."

Reviewed Aug. 14, 2011

"I doubled recipe the except for the corn syup. Both of my kids and my husband loved it. Sweet enough to be dessert!"

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