Best Scalloped Sweet Potatoes Recipe

Introduction

Scalloped sweet potatoes are a comforting and flavorful side dish perfect for holidays or any cozy dinner. Thinly sliced sweet potatoes are baked in a warm spiced butter sauce, topped with crunchy pecans and toasted marshmallows for a delightful contrast of textures and flavors.

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). Peel the sweet potatoes and slice them into thin medallions using a mandoline slicer or a sharp knife. Arrange the slices evenly in a baking dish.
2. Step 2: 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 are completely melted and the mixture is smooth.
3. Step 3: Using a pastry brush, evenly coat about ¾ of the butter and spice mixture over the sweet potato slices. Cover the baking dish with foil and bake for 45-50 minutes, until the potatoes are tender.
4. Step 4: Remove the baking dish from the oven and discard the foil. Brush the remaining sauce over the potatoes. Sprinkle the chopped pecans and mini marshmallows evenly on top.
5. Step 5: Return the dish to the oven and switch to the broil setting. Broil for 1-2 minutes until the marshmallows are lightly toasted and golden brown. Watch closely to prevent burning.
6. Step 6: Remove from the oven and let the dish cool for 10-15 minutes before serving. Enjoy your delicious scalloped sweet potatoes!

Tips & Variations

• Using a mandoline slicer makes slicing the sweet potatoes faster and ensures even thickness for uniform cooking.
• Salted butter can be used, but omit the additional ¼ teaspoon of salt from the recipe to avoid oversalting.
• For extra gooeyness, feel free to add more mini marshmallows before broiling.
• Try swapping pecans with walnuts for a different nutty flavor and crunch.

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 retain the texture of the marshmallows and nuts. Avoid microwaving, which can make the marshmallows rubbery.

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 point before baking, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if the dish is cold.

What if I don’t have mini marshmallows?

You can omit the marshmallows or use a small amount of marshmallow fluff spread on top before broiling. Alternatively, skip the topping for a less sweet, more savory version.

Best Scalloped Sweet Potatoes Recipe

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★★★★★

4.5 from 115 reviews

This Best Scalloped Sweet Potatoes recipe features thinly sliced sweet potatoes baked in a rich, buttery, spiced brown sugar sauce, topped with toasted marshmallows and chopped pecans for a delightful combination of sweet and crunchy textures. Perfectly tender and warmly spiced, it’s an ideal side dish for holiday meals or special occasions.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 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 (plus extra if desired)

Instructions

1. Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the sweet potatoes.
2. Prepare sweet potatoes: Peel the sweet potatoes and slice them into thin medallions using a mandoline slicer for best results. Arrange the slices evenly in a baking dish.
3. Make the sauce: In a small or medium saucepan on medium heat, combine the unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir continuously until all the ingredients melt and form a smooth sauce.
4. Apply initial sauce layer: Using a pastry brush, evenly coat about three-quarters of the sauce over the sweet potato medallions in the baking dish. Cover the dish tightly with foil.
5. Bake covered: Place the covered baking dish in the preheated oven and bake for 45 to 50 minutes until the sweet potatoes are tender when pierced with a fork.
6. Add toppings: Remove the foil and evenly spread the remaining quarter of the sauce on top of the sweet potatoes. Sprinkle chopped pecans and mini marshmallows over the surface.
7. Broil for finishing touch: Switch the oven to the broil setting and place the dish back in the oven. Broil for 1 to 2 minutes until the marshmallows are toasted and golden. Watch closely to avoid burning.
8. Cool and serve: Remove the dish from the oven and let it cool for 10 to 15 minutes to allow flavors to meld and to avoid burning. Serve warm and enjoy your scalloped sweet potatoes!

Notes

• Using a mandoline slicer is highly recommended to achieve consistently thin, even sweet potato slices, which ensures uniform cooking.
• If using salted butter instead of unsalted, omit the added ¼ teaspoon salt to avoid over-seasoning.
• Feel free to add extra mini marshmallows on top for a sweeter, more decadent finish.
• Keep a close eye during broiling as marshmallows can quickly burn.

Keywords: scalloped sweet potatoes, sweet potato casserole, holiday side dish, buttery sweet potatoes, marshmallow topping, pecan topping