Regular and Sweet Scalloped Potatoes


Tonight, the light bulb lite and I figured out that I deleted my photos from my Media, therefore you couldn’t see any pictures in my recipes.  I’m so blonde!!!  So there all there now,  please randomly check around my site and let me know if there are missing pictures.  I appreciate it!  Ok, back to my post!!

My Husband really likes scalloped potatoes, but for me I didn’t want any because of the calories and I prefer sweet over white potatoes, so I thought, hmmmm, I wonder if I could make scalloped sweet potatoes, and by golly I did!

I made regular scalloped potatoes for my husband and I took the same concept and made a smaller portion for myself.  I have to say it tasted really good! I will definitely be making this again. The pictures does not do it justice, since the milk squirted up and made the bowl, a little ugly, but the potatoes tasted so yummy!

Here are the ingredients, pretty simple, only thing not showing is milk and butter.

Next is layering the ramekin.

Add the cheese!

His and Her Scalloped Potatoes.  Hello white, meet orange.

If you want the Man Version of the Scalloped Potatoes, you can find it here.

Individual Scalloped Sweet Potatoes with Sage

3.6 oz. Sweet Potato, sliced thin (I just cut it with a knife, but a mandolin would work too)

33 grams (about 1/4 cup) onions, sliced thin

3 Sage Leaves sliced thin

1/2 Tbsp. Whole Wheat Flour

1/4 Tbsp.Ground Cinnamon

Dash of Cayenne Pepper (Optional)

1/2 Cup of Non Fat Milk

1/2 Tbsp.Butter

2 Tbsp. fat Free Cheddar Cheese


Preheat oven to 350

In a small bowl, mix the flour, cinnamon and Cayenne Pepper.

In an individual baking dish (I used a 6oz Ramekin) start to layer.   First layer a few potato slices, a sprinkle of flour mixture, a few pieces of sage, and onion.  Layer this way until allyour ingredients are used up.

In a small saucepan, add your milk and butter, heat until butter is dissolved.  I swirled the pan around to melt the butter.  Be careful not to burn the milk!

Pour the Milk & Butter mixture over the sweet potatoes.

Sprinkle with cheese

Cover with foil and bake for 60 minutes, and then remove foil and bake for another 30 minutes, until potato’s are tender.

Calories:  184,  fat:  2.6,  Cholesterol:  3.9,  Sodium: 301,  Potassium: 395,  Carbs: 30,  Fiber 3.7,  Sugar:  10.3,  Protein:  10.3

Not the prettiest picture,don’t let it fool you.  I am so not a professional photographer!

I bet bread crumbs on top would be good too!!!

Time to make Pumpkin Blondies again and maybe chocolate covered pretzels, but you’ll have to wait for that!!!  Have a great day!!


  1. This sounds like such a great recipe, Jennifer! I am with you on the sweet potato thing – they’re SO much better than the regular ones, and packed with nutrition too. Have a great afternoon!

  2. Somehow that looks like the most beautiful thing I’ve ever seen 🙂 Bookmarked the recipe.

  3. Looks great! Love sweets!

  4. Looks so yum! Do you like fat free cheddar cheese though? I’ve only had fat free mozzarella and it tasted like plastic. Maybe cheddar is different?

    • I prefer real cheese even low fat cheese, but when I have something full of flavor, I tend to use fat free cheese. My Husband is the real test, and he doesn’t seem to notice. Sometimes I sacrifice flavor for calories. Not the best way to do it, but it works for me.

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