Best Scalloped Sweet Potatoes Recipe
A cozy, sweet, and creamy side dish featuring thinly sliced sweet potatoes baked in a spiced brown sugar and butter sauce, topped with toasted mini marshmallows and crunchy pecans. Perfect for holiday meals or anytime you want a comforting sweet potato casserole with a delightful toasted marshmallow finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking and Broiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 5–6 medium sweet potatoes, peeled and cut into thin medallions
Sauce
- ¼ cup unsalted butter
- ¼ cup brown sugar (light or dark)
- ½ cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
Toppings
- ¼ cup chopped pecans (or walnuts)
- ½ cup mini marshmallows (add more if desired)
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to get it ready for baking.
- Prepare sweet potatoes: Peel the sweet potatoes and slice them into thin medallions using a mandoline slicer or a sharp knife for even cooking. Arrange the slices evenly in your baking dish.
- Make the sauce: In a small or medium saucepan over medium heat, combine the unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir continuously until the butter and sugar melt completely and the mixture is smooth.
- First coating: Using a pastry brush, evenly coat approximately three-quarters of the sauce over the arranged sweet potato slices in the baking dish.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 45 to 50 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Add remaining sauce and toppings: Remove the foil and pour the remaining quarter of the sauce evenly over the sweet potatoes. Sprinkle the chopped pecans and mini marshmallows on top.
- Broil to toast marshmallows: Switch your oven to the broil setting and place the dish back inside. Broil for 1 to 2 minutes, watching closely until the marshmallows are golden brown and toasted.
- Cool and serve: Remove the scalloped sweet potatoes from the oven and let them cool for 10 to 15 minutes before serving. Enjoy your deliciously sweet and spiced side dish!
Notes
- Using a mandoline slicer will ensure uniform thickness for even cooking and ease.
- If using salted butter instead of unsalted, omit the additional ¼ teaspoon of salt.
- You can add extra mini marshmallows on top if you prefer a sweeter, more indulgent topping.
Nutrition
- Serving Size: 1 cup (about 180g)
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: sweet potatoes, scalloped sweet potatoes, holiday side dish, baked sweet potatoes, marshmallow topping, easy side dish, fall recipes
Find it online: https://mixitwitjoe.com/best-scalloped-sweet-potatoes-recipe/
