Scalloped Sweet Potatoes with Sage Cream Sauce


These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes These scalloped sweet potatoes are actually a mix of russet potatoes and yams smothered in sage cream sauce and baked with Gruyère cheese. This twist on a classic holiday side dish is guaranteed to steal the spotlight at your next holiday dinner or special gathering!

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A few years ago at Thanksgiving, my husband and I came up with the idea to put a spin on traditional scalloped potatoes by mixing regular russet potatoes with yams and flavouring with fresh sage from our garden. 

The final product was so delicious that it quickly became a crowd pleaser and a favourite dish at Thanksgiving and Christmas. 

We would make it year-round if it weren’t so decadent! But keeping it a special dish for holiday meals makes it all the more special (and keeps our buttons from busting off our pants).

How it all began…

Scalloped potatoes have always been one of my favourite holiday dishes. I’m not generally a huge fan of potatoes as I find them too heavy and starchy most of the time. But thinly-sliced potatoes in a creamy sauce with melted cheese??? Um, yes please.

Still, I wanted to mix it up a bit, so when we found out we’d be hosting Thanksgiving dinner a few years ago, we decided to make a scalloped potato dish with a bit of a twist. 

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

We opted to do a 50/50 mix of regular potatoes and yams, and used fresh sage from our garden to make an herb-infused creamy sauce that we just knew would compliment this twist on a classic holiday side dish.

I was inspired by a recipe I’d once tried that consisted of pumpkin-stuffed pasta shells with sage cream sauce. I remembered the sauce being out-of-this-world delicious and wanted to recreate it. 

I also figured that since sage went so well with pumpkin, it would also go well with yams. I’m not really sure why I equated yams with pumpkins, other than the fact they’re both orange-coloured vegetables that are best enjoyed in the fall and winter months. But for whatever reason, I just knew that since pumpkin and sage went together so well, yams and sage would too.

Related: Spaghetti Squash With Brown Butter & Sage

So we assembled our dish, row by row, covered it in sage cream sauce and, of course, topped it with melted cheese.

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

 

The best cheese for scalloped sweet potatoes

I think we used Swiss cheese the first time we made this, and it was really yummy. But as we made this dish more and more, the recipe began to evolve a bit and we upgraded to Gruyère cheese instead.

Gruyère is a type of Swiss cheese, but it’s richer and more flavourful than the standard Emmental-style Swiss Cheese (the kind with the holes in it) that we’re used to. You can, however, use either for this dish. But if you can afford the extra few bucks to splurge on Gruyère, I highly recommend it. It is hands down the best “melting” cheese on Earth. In my humble opinion, of course:)

The first time we made these scalloped sweet potatoes, they were a hit all around. We demolished the whole baking dish in no time and we and our family members raved about how good it was.

Naturally, we’ve kept this in our arsenal and have continued to make it at just about every holiday dinner throughout the year, especially Thanksgiving and Christmas, which we now tend to host every year. Coincidence?

The evolution of a much anticipated holiday side dish

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

We’ve now made this at least a half dozen times (probably more), and each time the dish seems to evolve just a little. I think we’ve finally perfected it. Oh, and every time we make it now, we make a double batch so we have one whole pan left over for ourselves. Because there is rarely, if ever, leftovers from just one pan full after a family meal! And we like to, um, indulge over the holiday season;)

These mixed russet and yam scalloped potatoes smothered in sage cream sauce and topped with Gruyère cheese put a decadent twist on a classic holiday side dish. They're guaranteed to leave your dinner guests raving until your next dinner party! #holidaydinnerideas #thanksgivingdinnerideas #christmasdinnerideas #scallopedpotatoes #yamscallopedpotatoes #scallopedsweetpotatoes

We haven’t changed much from our original recipe (except the aforementioned cheese upgrade), but I think we’ve finally got all of the portions just right. Oh ya, and we now add a layer of sage cream sauce in between each layer of potatoes rather than just pouring it over top, making this dish the creamiest, most flavourful and decadent side dish to grace our table each holiday season. 

This is not for the dieter, the vegan, or the faint of heart. But if you’re in search of a dish your guests will be raving about all the way until your next holiday dinner, look no further my friend. This is it.


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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The peas are late this year, probably because of the unusually cool weather we’ve been having. Although that’s meant that the plants are really healthy and now that they’re coming on, we’re about to get a bumper crop.⁣

Plus, I don’t really mind the wait. Because seriously, is there a vegetable on earth that produces prettier flowers than sugar snap peas??⁣

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“Gardening is the most therapeutic and defiant act you can do. Plus you get strawberries.”⁣⁣⁣⁣
- Ron Finley⁣⁣⁣⁣
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In light of recent protests across the globe, I’ve been thinking a lot lately about where I stand, what I stand for and what form my activism takes.⁣⁣⁣⁣
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I’ve been thinking about how protesting isn’t just about taking to the streets with signs and megaphones. It’s about the choices we make every day.⁣⁣⁣⁣
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It’s about who (and what) we choose to support with our dollars.⁣⁣⁣⁣
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It’s about how we use our voices, and what we say when we speak.⁣⁣⁣⁣
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It’s about questioning the status quo and taking meaningful action to resist the parts that are corrupt and broken.⁣⁣⁣⁣
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You see, homesteading 𝘪𝘴 my form of protest. Growing food is my way of resisting and rebelling against the status quo.⁣⁣⁣⁣
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Whether we’re talking about systemic racism or the corporate food system, it makes no difference; They’re both broken spokes on the same societal wheel that’s keeping everybody trapped and dependent.⁣⁣⁣⁣
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But growing food is a statement of freedom and independence. It takes power away from “the system” and puts it back in the hands of the people.⁣⁣⁣⁣
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Make no mistake, growing food is one of the most influential forms of political activism there is, and at its core, that’s what the modern homesteading movement is all about.⁣⁣⁣⁣

Every homegrown vegetable; Every jar of homegrown food; Every loaf of homemade bread, even, is a small act of resistance, and those small acts add up. If enough people join the movement, we’ll eventually hit critical mass, and that’s when the real change happens.⁣⁣⁣⁣
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If this aspect of homesteading appeals to you too, I invite you to read more and join the conversation (and the movement!) by clicking the link in my bio @thehouseandhomestead or by going to https://thehouseandhomestead.com/growing-food-is-my-form-of-protest/⁣⁣⁣
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#foodsovereignty #foodsecurity #foodjustice #foodjusticeisracialjustice #overgrowthesystem #homegrownfoodrevolution
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As the Black Lives Matter movement has gained momentum over the past couple weeks, it's had me thinking a lot about how the modern homesteading movement fits in, and made me question the status quo.⁣⁣
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One thing that I've become painfully aware of is how there's a severe lack of representation of people of colour in the modern homesteading world. In fact, I'm a little embarrassed to admit this, but I wasn't even aware of any black homesteaders (and very few non-white homesteaders in general) before all of this woke me up. Not in the online space anyway. Not within the mainstream modern homesteading movement.⁣⁣
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Co-operative farmers bringing fresh produce to food-starved urban communities.⁣⁣
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Community activists growing food in abandoned city spaces.⁣⁣
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Black farmers, gardeners and homesteaders who've lived a different experience than white people, and who often have a different relationship with food and the land due to their unique shared history and culture.⁣

So this week we're diving into the importance of cultural diversity within the modern homesteading community. I'm also sharing some different perspectives on the importance of food security, self-reliance and finding independence on the land, including a list of resources (books, blogs, podcasts, etc.) written and produced by black and BIPOC farmers, gardeners and homesteaders who are changing the game when it comes to food security and self-reliance in their communities. ⁣⁣
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I hope you find inspiration and hope in this week's post. I know I sure did.⁣⁣
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Click the link in my bio or go to https://thehouseandhomestead.com/cultural-diversity-modern-homesteading⁣ to read the full post.⁣
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P.S. If you find this article helpful, please share it and keep the conversation going. This is too important not to talk about right now.
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I come from privilege. I haven’t always had it easy, but I’ve always had a voice. I’m going to continue to use my voice and believe me, I’ve got some things to say about what’s been going on. But right now I think it’s important to focus on those who have been silenced for too long. It’s time to listen, and it’s high time for justice to prevail in America and the world. .
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I’ve taken to making Saturday “market day,” mostly because that’s the day when our local market is held! But also because if I stock up on local goods on market day, then I can avoid the grocery stores the rest of the week.⁣

Quite honestly we could live off the food we have and produce at home for quite some time. But because we grow our own food (and rarely go to the grocery store), this frees up some funds that I can then spend on locally grown and produced foods to supplement what we don’t grow at home, even if they’re a little more expensive.⁣

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In this time of crisis and hardship for so many, our dollars speak more loudly than EVER before! Every dollar we spend is a vote we cast for our health, for our communities, for our future and for our freedom from monopoly.⁣

Every dollar we spend counts more than ever. Spend wisely. Shop local.⁣
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Seriously though... these French Breakfast radishes are beautiful and definitely going on my list of favourite heirloom vegetables to grow!⁣

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To get my recipe, click the link in my bio or go to https://thehouseandhomestead.com/radish-top-pesto-recipe/⁣
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🐛 I’ve heard it said that “if something’s not eating your garden, then you’re not part of the ecosystem.”⁣⁣
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(UPDATE: I’ve now learned that these are Gooseberry Sawfly larvae and are harmless to our other plants:)⁣
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🍅 If I had to choose the most valuable crop in our garden, it would have to be tomatoes.⁣

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Last year we got well over 300 pounds of tomatoes off of our plants, and were able to preserve most of the tomato-based products that we use in a year from our bounty. (I just finished our last jar of homemade tomato sauce last week and we're on our last jar of salsa now!)⁣

But we've had our share of struggles with tomato plants in the past. Common problems like blight and blossom end rot plagued our plants for a good two or three years until we started trying out different "hacks" that we'd learned from our own online mentors.⁣

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So if you've ever struggled with growing tomatoes before or death with common diseases or poor fruit production, then this one's for you my friend:)⁣

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/grow-a-bumper-crop-of-tomatoes/ to get my top 6 hacks for growing healthy tomato plants at home!⁣

What about you? Do you have any tomato-growing “hacks”?⁣
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⁣#tomatoes #homegrowntomatoes #homegrown #growfoodnotlawns #humanswhogrowfood #homesteaderaofinstagram #bumpercrop #growfood #organic
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