Best Scalloped Sweet Potatoes with Brown Sugar and Marshmallows Recipe

Introduction

These scalloped sweet potatoes with brown sugar make a comforting and sweet side dish, perfect for holidays or any cozy meal. The creamy sauce infused with warm spices brings out the natural sweetness of the potatoes, topped optionally with gooey mini marshmallows for an extra touch.

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 sweet potatoes to about ⅛-inch thickness for even baking. Layer them neatly in the baking dish, slightly overlapping.
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 dissolved completely.
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 using marshmallows, sprinkle them over the top in the last 5 minutes of baking. Bake until they are golden and gooey.
8. Step 8: Allow the dish to cool slightly before serving. Garnish with a sprinkle of cinnamon or fresh herbs if desired.

Tips & Variations

• Use a mandoline slicer for quick, uniform sweet potato slices to ensure even cooking.
• Don’t rush the sauce preparation—whisk until smooth so it coats the potatoes evenly.
• If the top browns too quickly during baking, cover lightly with foil to prevent burning.
• Add toasted pecans or a drizzle of maple syrup for extra texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil to maintain moisture. Avoid microwaving to keep the sauce from separating.

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 ahead, cover it tightly, and refrigerate. Bake just before serving, adding extra baking time if needed.

What can I use instead of mini marshmallows?

If you prefer not to use marshmallows, try a crunchy pecan topping or simply bake without any topping for a classic scalloped sweet potato dish.

Best Scalloped Sweet Potatoes with Brown Sugar and Marshmallows Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

This Best Scalloped Sweet Potatoes recipe features thinly sliced sweet potatoes baked in a rich brown sugar and cream sauce, flavored with warm cinnamon, nutmeg, and vanilla. Topped optionally with gooey mini marshmallows, this comforting casserole makes a perfect sweet side dish for holidays or cozy dinners.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 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 your 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 slice them thinly—about ⅛ inch thick—for even cooking. Arrange the slices neatly in the prepared baking dish, overlapping them slightly.
3. Make the brown sugar sauce. In a saucepan over medium heat, melt the butter. Add brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until the mixture is smooth and the sugar has completely dissolved.
4. Assemble the casserole. Pour the warm brown sugar sauce evenly over the sweet potato slices. Use a spatula to make sure all the slices are gently coated in the sauce.
5. Bake covered. Cover the baking dish tightly with foil and bake for 35 minutes to allow the potatoes to soften.
6. Bake uncovered. Remove the foil and bake for an additional 20–25 minutes 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 mini marshmallows evenly over the top. Bake until the marshmallows are golden and gooey.
8. Serve. Let the dish cool slightly before serving. Optionally, garnish with a sprinkle of cinnamon or fresh herbs for an added touch.

Notes

• Use a mandoline slicer for quick, uniform sweet potato slices.
• Don’t rush the sauce preparation—smooth blending ensures even coating of the potatoes.
• If the top browns too quickly during baking, tent lightly with foil to prevent burning.
• For extra flair, add toasted pecans or drizzle with maple syrup before serving.

Keywords: scalloped sweet potatoes, brown sugar sweet potatoes, holiday side dish, sweet potato casserole, sweet potato recipe, marshmallow topping