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Cheddar Scalloped Sweet Potatoes Recipe

Cheddar Scalloped Sweet Potatoes

From Food Network Kitchens

Show: How To Boil WaterEpisode: Mid-week Know How

Rated: 2 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on April 17, 2011

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    Very nasty!!Couldn't get past the curdled cream.

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  • on September 11, 2007

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    I read the reviews here before I tried the recipe (as written myself, and the result was soupy and undercooked, like others. I ended up putting it back in the oven for another half hour, which took care of the undercooked part, but did nothing for the soupiness. The only reason I gave this recipe three stars was because I did like the flavor, and I think the recipe can be salvaged by using way less milk (maybe only a cup?, and increasing the cooking time to an hour or more.

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  • on August 31, 2007

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    The half and half mixture curdled. I always wondered what it meant to "break" a sauce, and now I know. The boiling on the stovetop went fine, but when it came out of the oven, it was all chunky and greasy, not creamy at all.

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  • on August 31, 2007

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    i thoght it was different for a change here...

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  • on August 07, 2007

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    I've made this over and over again for more than a year. Using heavy cream and making sure it reaches temperature before adding it to the casserole is key, as is reducing the amount of liquid to about a cup for 3 sweet potatoes. It's been a hit each and everytime with many requests for the recipe and my family asks for this over and over.

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  • on May 08, 2007

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    I didn't like the consistency this recipe rendered. My family seemed to like it, but I can't see making this again.

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  • on January 01, 2007

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    Okay...I've made this tons of time by halfing the ingredients and making a small portion for two people. On two occasions, I've made it for a large amount of people (following the recipe and it's curdled. Not sure what the difference is. The small portion is WONDERFUL! The large portion is weird.

    I have one in the oven now and used mostly heavy cream...perhaps that will help.

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  • on December 17, 2006

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    3 cups 1/2 and 1/2 was too much, next time I'll back off to 2 cups - not all liquid fit into my casserole dish plus it was too liquidy even after sitting for 5-10 minutes before serving. While the flavor was good, it was VERY mild. I'll try to experiment in ways to ramp up with flavor of the sweet potato....perhaps add a little brown sugar and slightly less cheese?

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  • on May 26, 2006

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    I just tried this recipe last night. I do agree that it looks curdled, but it certainly does not taste that way. The potatoes were nice and tender and the cheese sauce just made them better. Great job Tyler and Jack.

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  • on May 22, 2006

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    After reading a lot of the bad reviews we decided to make the dish anyway since we have made a few of Tyler's recipes and they were great.
    This was awful! It curdled and took long to cook.
    I think if you melt the cheese in the half and half first it might work better.
    Otherwise, nasty stuff!!!

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