Scalloped Sweet Potatoes with Brown Sugar and Marshmallows Recipe

Introduction

This scalloped sweet potatoes recipe combines tender, thinly sliced sweet potatoes with a rich brown sugar and cinnamon sauce for a comforting side dish. It’s perfect for holiday meals or any time you want a touch of sweetness with your savory foods.

Ingredients

• 2 large sweet potatoes (about 1½ pounds), peeled and thinly sliced (⅛ inch thick)
• 1 cup heavy cream
• ½ cup packed brown sugar
• 3 tablespoons butter
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup mini marshmallows (optional for topping)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Step 2: Peel and thinly slice the sweet potatoes to about ⅛-inch thickness. Layer them neatly in the baking dish, slightly overlapping each slice.
3. Step 3: In a saucepan over medium heat, melt the butter. Add brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk until smooth and the sugar has completely dissolved.
4. Step 4: Pour the warm sauce evenly over the sweet potatoes, using a spatula to gently coat all slices.
5. Step 5: Cover the dish tightly with foil and bake for 35 minutes.
6. Step 6: Remove the foil and continue baking for another 20–25 minutes, until the sweet potatoes are fork-tender and the sauce is bubbling.
7. Step 7: If desired, sprinkle mini marshmallows over the top in the last 5 minutes of baking. Bake until the marshmallows are golden and gooey.
8. Step 8: Allow the dish to cool slightly before serving. Optionally, garnish with a sprinkle of cinnamon or fresh herbs.

Tips & Variations

• Use a mandoline slicer for uniform sweet potato slices and even cooking.
• For a dairy-free version, substitute heavy cream with coconut milk and butter with a plant-based alternative.
• Add a pinch of ground ginger or cloves for a spicier flavor profile.
• Skip the marshmallows for a less sweet, more traditional scalloped potato dish.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve texture and flavor. Avoid microwaving to prevent sogginess.

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 a day before baking. Keep it covered in the refrigerator and bake when ready, adding extra time if baking from cold.

What can I use instead of mini marshmallows?

If you prefer not to use marshmallows, try a sprinkling of toasted pecans or a light dusting of brown sugar on top for added texture and sweetness.

Scalloped Sweet Potatoes with Brown Sugar and Marshmallows Recipe

Print Recipe

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4.8 from 82 reviews

This Scalloped Sweet Potatoes Brown Sugar recipe features thinly sliced sweet potatoes baked in a rich, creamy, and cinnamon-spiced brown sugar sauce. Finished with an optional gooey marshmallow topping, this comforting casserole is perfect for holiday dinners or any cozy meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes (about 1½ pounds), peeled and thinly sliced (⅛ inch thick)

Sauce

• 1 cup heavy cream
• ½ cup packed brown sugar
• 3 tablespoons butter
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Topping (Optional)

• ½ cup mini marshmallows

Instructions

1. Preheat and prepare: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
2. Slice the sweet potatoes: Peel the sweet potatoes and thinly slice them to about ⅛-inch thickness. Layer the slices neatly in the prepared baking dish, slightly overlapping to ensure even cooking.
3. Make the brown sugar sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until the sugar is fully dissolved and the sauce is smooth.
4. Assemble the casserole: Pour the warm brown sugar sauce evenly over the layered sweet potatoes. Use a spatula to gently spread and coat all the slices thoroughly with the sauce.
5. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes to allow the sweet potatoes to start softening.
6. Bake uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes, or until the sweet potatoes are tender when pierced with a fork and the sauce is bubbling.
7. Optional marshmallow topping: In the last 5 minutes of baking, sprinkle the mini marshmallows evenly over the top of the casserole. Return to the oven and bake until the marshmallows are golden and gooey.
8. Serve: Allow the casserole to cool slightly before serving. Optionally garnish with a sprinkle of cinnamon or fresh herbs to enhance presentation and flavor.

Notes

• For even cooking, slice sweet potatoes uniformly to ⅛-inch thickness.
• Using heavy cream creates a rich and creamy sauce; whole milk can be substituted for a lighter version but will be less rich.
• Mini marshmallows are optional but add a classic sweet finish often enjoyed in holiday versions of this dish.
• To prepare ahead, assemble the casserole and refrigerate covered; bake just before serving, adding extra baking time if baking from cold.
• This dish pairs well with roasted meats, grilled vegetables, or as part of a festive holiday meal.

Keywords: scalloped sweet potatoes, brown sugar sweet potatoes, sweet potato casserole, holiday side dish, baked sweet potatoes