Scalloped Sweet Potatoes Recipe

Introduction

Scalloped sweet potatoes are a deliciously comforting side dish, perfect for holiday dinners or any cozy meal. Sweet, warmly spiced, and topped with toasted marshmallows and pecans, this recipe is sure to be a favorite.

Ingredients

• 5-6 medium sweet potatoes (peeled and cut into thin medallions)
• 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
• ¼ cup chopped pecans (or walnuts)
• ½ cup mini marshmallows

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Peel the sweet potatoes and slice them into thin medallions. Arrange the slices evenly in a baking dish.
3. Step 3: In a small or medium saucepan over medium heat, combine the unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir as the ingredients melt and blend together.
4. Step 4: Once the sauce is fully melted and smooth, use a pastry brush to spread about three-quarters of it evenly over the sweet potato slices. Cover the baking dish tightly with foil and bake for 45 to 50 minutes.
5. Step 5: Remove the baking dish from the oven and carefully take off the foil. Spread the remaining sauce over the potatoes. Sprinkle the chopped pecans and mini marshmallows evenly on top.
6. Step 6: Place the dish under the broiler for 1 to 2 minutes to toast the marshmallows. Watch closely to prevent burning, as this happens quickly.
7. Step 7: Remove the dish from the oven and let it cool for 10 to 15 minutes before serving. Enjoy your sweet and spiced scalloped sweet potatoes!

Tips & Variations

• For a nut-free version, omit the pecans or substitute with sunflower seeds.
• If you prefer less sweetness, reduce the brown sugar to 2 tablespoons.
• Use walnuts instead of pecans for a different nutty flavor.
• Try adding a pinch of ginger or allspice for extra warmth in your spice mix.
• To make this dish vegan, swap butter for a plant-based alternative and use a marshmallow brand that is vegan-friendly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve texture. Avoid microwaving as it can make the marshmallows chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the baking step, then cover and refrigerate. When ready to serve, bake as directed, adding extra baking time if chilled, then finish with the marshmallows and broiling.

What if I don’t have mini marshmallows?

You can use regular-sized marshmallows, but cut them into smaller pieces to ensure even toasting. Alternatively, omit marshmallows for a nut-only topping.

Scalloped Sweet Potatoes Recipe

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4.9 from 67 reviews

Scalloped Sweet Potatoes are a comforting, sweet side dish featuring thinly sliced sweet potatoes baked in a buttery, spiced brown sugar sauce, topped with crunchy pecans and toasted mini marshmallows for a perfect balance of flavors and textures. This classic dish is ideal for holiday meals or anytime you crave a cozy, sweet-savory treat.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C) to prepare it for baking the sweet potatoes.
2. Prepare Potatoes: Peel the sweet potatoes and slice them into thin, even medallions. Arrange the slices evenly in a baking dish to ensure uniform cooking.
3. Make Sauce: Place a small or medium saucepan on the stovetop over medium heat. Add the unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir continuously as the butter melts and the ingredients combine into a smooth sauce.
4. Coat Potatoes & Bake: Using a pastry brush, coat about ¾ of the sauce evenly over the sweet potato medallions in the baking dish. Cover the dish tightly with foil and place it in the preheated oven. Bake for 45 to 50 minutes until the potatoes are tender.
5. Add Remaining Sauce and Toppings: Remove the foil and baking dish from the oven. Brush the remaining ¼ of the sauce over the potatoes. Sprinkle chopped pecans and mini marshmallows evenly on top.
6. Broil Marshmallows: Switch your oven to the broil setting. Return the baking dish to the oven and broil for 1 to 2 minutes until the marshmallows are toasted golden brown. Watch closely to prevent burning.
7. Cool and Serve: Take the dish out of the oven and let it cool for 10 to 15 minutes to set. Serve warm and enjoy this delightful scalloped sweet potatoes dish.

Notes

• Using light or dark brown sugar will slightly affect the sweetness and depth of flavor; dark brown sugar provides a richer molasses taste.
• Unsalted butter is recommended to control the salt content, but salted butter can be used by reducing added salt.
• You can substitute pecans with walnuts if preferred.
• Keep a close eye during the broiling step, as marshmallows can burn very quickly under high heat.

Keywords: scalloped sweet potatoes, sweet potato casserole, baked sweet potatoes, holiday side dish, sweet potato recipe, marshmallow-topped sweet potatoes