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
