The sweetness of the potatoes and brown sugar combined with the cinnamon and nutmeg is absolutely delightful! This savory scalloped sweet potatoes recipe is one you'll want to serve often.
Spread olive oil on the bottom and sides of a deep baking dish or casserole dish.
Thinly slice sweet potatoes. You can leave the peel on or parboil them and remove the peel. If you leave the peel on, cover the dish lightly with foil before putting it into the oven.
Cover the bottom of the pan with a single layer of sweet potato slices.
Place 3 - 4 pats of butter on the sweet potatoes and sprinkle a tablespoon of brown sugar over the top, along with some of the cinnamon and nutmeg. Sprinkle a little of the orange zest and some of the orange juice.
Cover with more sweet potato slices and the other ingredients. Continue creating layers until the dish is filled and you've used all the butter, brown sugar, and orange juice.
Cover loosely with foil and and bake in oven for 20 minutes. Remove foil and gently rotate the sweet potato slices. Return to oven to bake for another 10 - 15 minutes or until the potatoes are tender. Serve right away.
Notes
Store leftover scalloped sweet potatoes in the refrigerator for 3 to 5 days. Reheat in the microwave, on the stovetop, or in an oven-safe dish in the oven. Freeze for up to three months.