Scalloped Sweet Potatoes with Brown Sugar and Marshmallows Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
