This scalloped sweet potato casserole with bechamel sauce and candied walnuts is a little fancier than my usual stuff.
In my defense (I was raised by attorneys, of course I have a defense), I made it for Thanksgiving last year and you can’t hold back when it comes to that holiday. Nope, you gotta have all the bells and whistles because people have high expectations when it comes to this particular meal, and I refuse to be the one who disappoints the masses.
Last year, I was assigned the sweet potatoes for Thanksgiving, which excited me to no end, mainly because I always get the green veggies, and while those babies are near and dear to my heart, I am not a one trick pony. In fact, I’m not a pony at all, even if my tiny human rides roughshod over me; only on Fridays though. I win the rest of the week.
In any event, I prefer my sweet potatoes savory. Tradition dictates otherwise though, and I knew there was a fairly good chance I might let down some folks who were used to the customary and overtly sweet, marshmallow filled combination called sweet potato casserole.
I simply couldn’t bring myself to make that concoction of candy though, not because of the caloric makeup either. You know I don’t waste mental energy on that stuff. There’s just something a little too obvious and cheap about that dish, like a bad porno with a serious plot and characters named Senator Blowhard. Basically, it’s not my thing.
Cheese on the other hand, well now that’s something I can get on board with. In fact, potatoes and cheese are two of my favorite things so I decided to pair them together in this kinky twist on a classic casserole. To keep the crowds happy, I made a light and lovely bechamel sauce sweetened with cinnamon, nutmeg and raisins. I tossed it with the scalloped sweet potatoes and topped the entire thing with my own candied walnuts.
Needless to say, and yet I will anyway, this casserole is picture perfect and damn delectable too. It’s light and sweet without being overpowering or using a lick of sugar or a single chemically created marshmallow. It’s also much easier to create than it sounds. Plus, it’ll make people think you’re fancy and give you street cred.
Don’t worry though. Your secret is safe with me…
Senator Blowhard; if that is your real name.
- 5 to 6 large Sweet Potatoes, sliced thinly
- 5 Tbsp. Butter
- 5 Tbsp. Flour
- 3 cups Milk of choice (I used plain Almond Milk)
- 5 ounces Goat Cheese
- 2 ounces Brie
- 4 ounces Mozzarella Cheese
- 4 ounces Mascarpone
- 1/2 tsp. Salt
- 1/2 tsp. White Pepper
- 1/2 tsp. Cinnamon, plus more to taste
- 1/4 tsp. Nutmeg
- 3/4 Raisins
- 3/4 cup Candied Walnuts*
- Preheat oven to 400 degrees.
- In a mid-sized saucepan over medium heat, melt 5 Tbsp. of butter. Once the butter has melted, reduce the heat to low and then add flour, one tablespoon at a time, using a whisk or a fork until the flour has been fully absorbed. It’ll resemble a paste.
- Slowly add in your milk, stirring until fully incorporated with butter/flour mixture. Your sauce will be quite thin at this point. Add in the cheese and all of the spices (from the salt to the nutmeg) and continue to stir until cheese has melted and mixture has thickened. If your sauce is too thick, you can gradually add more milk. Alternatively if sauce is too thin, you can add more cheese. Taste your sauce and adjust seasonings as necessary. Once your sauce is to your liking, add in the raisins.
- In a greased 2.5 quart casserole dish, place sliced potatoes flat side down, alternating with scoops of cheese sauce. I lay out one layer of potatoes, then one scoop of cheese sauce, one layer of potatoes, one scoop sauce until I’m completely out of both. The cheese sauce should be your final layer. Note: The sauce should be spread over each of the layers, although it won’t cover everything. It’s okay because as it cooks it will melt and manage to fill the nooks and crannies you missed.
- Bake covered for 45 minutes and then uncovered for 15 more minutes until top is golden brown, and you can easily piece the potatoes with a fork.
- Spread candied walnuts over the top and serve.
- *You can purchase candied walnuts or you can use my recipe for oven roasted candied nuts here: http://cleaneatsfastfeets.com/2015/11/11/must-have-oven-roasted-candied-walnuts/. If you use my recipe, I recommend making them ahead of time and making a double batch because you're going to eat a bunch of them as is.
- **This is one of those dishes which comes together quickly, so I like to have my ingredients prepped before I even start cooking. I prep the cheese, measure out the milk and combine all the spices in a small cup. Last, I peel and finely slice the potatoes (a mandolin would work well if you are fortunate enough to own one).
What is your favorite dish at Thanksgiving? Are you a fan of the classic sweet potato casserole? How about bad porno movies?
Laura @ Sprint 2 the Table says
November 2, 2016 at 6:31 AMWell then. You know I’m always down for a kinky twist. I’d likely eat this whole pan. This looks wayyyyyy better than that runny casserole crap with marshmallows on top that was always at my grandparents house on Turkey Day.
Why am I commenting on your blog at 330 in the morning? I knew you’d ask! It is not just my excitement over the Cubs winning (though that was awesome). I had the WEIRDEST dream about you. You killed this girls and I had to help you hide the body. But first I went running. I dunno… too much wine before bed. At any rate, I’m good friend. The type that will help you hide bodies.
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Meghan says
November 2, 2016 at 12:32 PMWho did I kill? Hopefully it wasn’t someone I knew. I appreciate your willingness to bury my skeletons, even in your sleep. You’re a good friend.
Meghan recently posted…Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied Walnuts
Tara says
November 2, 2016 at 7:04 AMOoh, these look perfect for the Thanksgiving table. My family doesn’t go for marshmallows anyway, so no one to disappoint there. Though ever since I added roasted garlic and cheese to my mashed potatoes one year, that dish has been my unofficial job.
Though I will be trading in spuds for snails this Thanksgiving, as my friend and I will be in Paris! Kinda sad to miss it but, ya know, Paris.
Meghan says
November 2, 2016 at 12:35 PMYeah Paris wins, although your potatoes do sound pretty fantastic. I’d like some of those.
Meghan recently posted…Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied Walnuts
Danielle says
November 2, 2016 at 8:07 AMYummy it’s like all my favorite things jumped in a ish together and made flavor babies. Love it. I’ve always been a sucker for the sweet potato dishes. I also love the Brussels sprouts. And cranberry relish. And our traditional vegan im onion gravy. Ok well I guess I’m hungry now 🙂
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Meghan says
November 2, 2016 at 12:38 PMI want vegan onion gravy and Brussel sprouts. 🙂
Cora says
November 2, 2016 at 8:19 AMGeeeez louise. You’ve officially blown any Thanksgiving dish out of the park.
I’m not sure I’ve ever had that cliche marshmallow sweet potato thing I see and hear about… I am also much more prone to the cheese and potato marriage. Its funny – I was actually just thinking about your scalloped potato recipe yesterday (I made it last year and it was seriously the bomb – I loved your use of a little bit of red pepper flakes). I’m wanting to make it again soon. Maybe I’ll hybrid the two together. I do have goat cheese!!
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Meghan says
November 2, 2016 at 12:39 PMThose cheddar scalloped potatoes are some of my favorites. I need to make a batch of those too. 🙂
Meghan recently posted…Scalloped Sweet Potato Casserole with Bechamel Sauce and Candied Walnuts
Suzy says
November 2, 2016 at 9:56 AMSenator Blowhard? Omg. I’m getting all hot and bothered.
I can honestly say I have never once tried the a sweet potato casserole. I don’t think it’s as popular up here as is it down there! This looks bomb though. I love cheese.
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Meghan says
November 2, 2016 at 12:42 PMCheese is my spirit animal.
Brittany says
November 2, 2016 at 8:47 PMThis is fancy as fuck, and I love it!
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Meghan says
November 2, 2016 at 11:51 PMI specialize in fancy as fuck. 🙂
Jen @ Chase the Red Grape says
November 2, 2016 at 10:36 PMMmmm this looks so decadent… Just what you want to celebrate a holiday!
I have only ever had sweet potatoes savory – the typical sweet potato casserole has no appeal on me whatsoever! Then again I have never tried it so who knows I may love it. Would rather try yours though…
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Meghan says
November 3, 2016 at 7:00 PMI like my version better too but I’m biased. 🙂
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Kirsten says
November 3, 2016 at 7:33 AMMeghan,
I think this combo sounds wonderful. I’ve been getting lovely sweet potatoes in the farm share, carefully rotated into the Strategic Winter Squash Reserve, and I’m about ready to play with them.
And I’ve got goat cheese in the freezer! Did you know you could freeze goat cheese? After carefully turning 10 pound logs of it into many deli buckets, labelling and loading them into the freezer at work for use, thawed, on the line . . . I can tell you it does.
It’s my new technique when I get a double log at Costco. I crumble it into a couple of containers and stick one in the freezer. Since I only use goat cheese crumbled (not sliced) it works for me.
The more you know.
Thanks for this recipe–it looks like a yummy one for Thanksgiving!
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Meghan says
November 3, 2016 at 7:01 PMYou can freeze goat cheese…well I never. The more you know indeed. Thanks for sharing your pearls of wisdom.
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Amanda @ .running with spoons. says
November 3, 2016 at 1:08 PMI’ll say it’s fancy! I don’t even know what *scrolls up to check spelling* béchamel sauce is. Regardless, I love that you went that route instead of doing the marshmallow thing. I didn’t even know that was a legit combo until I started reading blogs, and it sounds super crazy to me. I like my sweets, but for some reason I definitely prefer going the savoury route with sweet potatoes. I’ll save my marshmallows for roasting.
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Meghan says
November 3, 2016 at 7:03 PMWell said. Marshmallows are for roasting, entirely separate from sweet potatoes.
Bechamel is just a fancy name for a white sauce made with a base of butter, flour and milk. It’s actually incredible easy.
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Kristy from Southern In Law says
November 4, 2016 at 1:40 AMSweet potatoes, cheese, walnuts – this looks like the ULTIMATE side dish! I have got to try this!
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Meghan says
November 5, 2016 at 2:23 PMOh yes, this is for all the potato lovers out there. 🙂
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Chelsea A says
November 7, 2016 at 7:10 PMTo be honest, I’ve never had the classic marshmallowy sweet potato casserole… I think it’s mainly a US tradition because I don’t know many other Canadians that make it either. I think I would way prefer your version though. Marshmallows belong in s’mores, not dinner in my opinion!
My favourite dish at Thanksgiving is my dad’s stuffing. And the pumpkin pie, duh.
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Meghan says
November 7, 2016 at 8:20 PMI still want to try your dad’s garlicky green beans. 🙂
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