This scalloped sweet potatoes recipe brings together the natural sweetness of sweet potatoes with a rich, velvety brown sugar cream sauce, warm spices, and—if I’m feeling extra indulgent—a gooey marshmallow topping. It’s the kind of dish I love to make when the holidays roll around, but honestly, it’s cozy enough to enjoy with any comforting dinner. It’s simple to prepare, full of flavor, and guaranteed to disappear quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large sweet potatoes (about 1½ lbs), peeled and thinly sliced (⅛″)
1 cup heavy cream
½ cup packed brown sugar
3 tablespoons butter
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup mini marshmallows (optional topping)
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13″ baking dish.
I peel and thinly slice the sweet potatoes to about ⅛″ thick, then layer them in the dish so they slightly overlap.
In a saucepan over medium heat, I melt the butter and whisk in the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla. I stir until everything’s smooth and the sugar has dissolved completely.
Then I pour the warm brown sugar cream mixture evenly over the sweet potatoes, making sure all the slices are well-coated.
I cover the dish with foil and bake for 35 minutes.
After removing the foil, I let it bake for another 20–25 minutes until the sweet potatoes are tender and the sauce is bubbly.
If I’m using marshmallows, I sprinkle them on during the last 5 minutes of baking and wait until they turn golden and gooey.
Once out of the oven, I let it cool slightly before serving.
Servings and timing
This recipe makes about 6 to 8 servings—perfect for a family dinner or holiday spread.
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: ~280 kcal per serving
Variations
Savory twist: I sometimes skip the marshmallows and add a bit of thyme or rosemary for a more savory side.
Dairy-free: I swap the heavy cream with full-fat coconut milk and use a plant-based butter alternative.
Nutty topping: A sprinkle of chopped pecans on top (with or without marshmallows) gives a nice crunch and a nutty depth.
Extra spice: When I want a bit more warmth, I add a pinch of ground cloves or allspice to the sauce.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days.
To reheat, I cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes, or microwave individual portions until hot. If I want the topping to crisp up again, I broil it briefly at the end.
FAQs
Can I make scalloped sweet potatoes ahead of time?
Yes, I often assemble the dish a day ahead, cover it tightly, and refrigerate. When ready to bake, I let it sit at room temperature for about 20–30 minutes, then bake as directed.
Can I freeze this dish?
I don’t usually recommend freezing due to the cream sauce—it can separate after thawing. But if I do freeze it, I make sure to wrap it tightly and thaw overnight before reheating gently.
Do I have to use marshmallows?
Not at all. I sometimes leave them off when I want a less sweet, more savory dish. The potatoes and brown sugar sauce are flavorful enough on their own.
Can I use canned sweet potatoes?
I prefer fresh ones for the best texture. Canned sweet potatoes are too soft and might become mushy during baking.
What can I serve with scalloped sweet potatoes?
This pairs beautifully with roasted turkey, ham, pork chops, or even a hearty vegetarian main like lentil loaf or stuffed squash.
Conclusion
These scalloped sweet potatoes with brown sugar are the kind of side dish I turn to when I want comfort, warmth, and a bit of holiday magic on the plate. With just a few pantry staples and minimal prep, it transforms into something that feels decadent and festive. Whether I’m making them for a crowd or just for myself, they always hit the spot.
📖 Recipe:
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Best Scalloped Sweet Potatoes with Brown Sugar
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings
- Diet: Vegetarian
Description
These scalloped sweet potatoes combine the natural sweetness of sweet potatoes with a rich brown sugar cream sauce, warm spices, and optional gooey marshmallows. Perfect for the holidays or any cozy dinner.
Ingredients
2 large sweet potatoes (about 1½ lbs), peeled and thinly sliced (⅛″)
1 cup heavy cream
½ cup packed brown sugar
3 tablespoons butter
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup mini marshmallows (optional topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13″ baking dish.
- Peel and thinly slice the sweet potatoes to about ⅛″ thick. Layer them in the dish so they slightly overlap.
- In a saucepan over medium heat, melt the butter. Whisk in the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Stir until smooth and the sugar is fully dissolved.
- Pour the warm brown sugar cream mixture evenly over the sweet potatoes, ensuring all slices are coated.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil and bake for another 20–25 minutes, until the sweet potatoes are tender and the sauce is bubbly.
- If using marshmallows, sprinkle them on top during the last 5 minutes of baking, allowing them to turn golden and gooey.
- Let the dish cool slightly before serving.
Notes
For a savory version, skip the marshmallows and add herbs like thyme or rosemary.
Use full-fat coconut milk and plant-based butter for a dairy-free variation.
Top with chopped pecans for extra crunch and nuttiness.
Add a pinch of cloves or allspice for more warm spice.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 350°F covered with foil for 15–20 minutes, or microwave individual portions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg
