Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

Introduction

Scalloped sweet potatoes with brown sugar make a comforting and flavorful side dish perfect for any occasion. This recipe combines thinly sliced sweet potatoes with a rich, spiced cream sauce and an optional gooey marshmallow topping for extra indulgence.

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 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: In the last 5 minutes of baking, sprinkle mini marshmallows over the top if using. Bake until 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

• For more depth, try adding a pinch of ground ginger or cloves to the sauce.
• Use coconut cream instead of heavy cream for a dairy-free version.
• Swap mini marshmallows for chopped pecans or walnuts for a crunchy topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. If topping with marshmallows, add fresh marshmallows before reheating and broil briefly to refresh the gooey layer.

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 casserole up to the baking step and refrigerate it covered for up to 24 hours. When ready to bake, add additional baking time if baking straight from the fridge.

Can I use regular white potatoes instead of sweet potatoes?

Regular potatoes have a different flavor and texture, so the brown sugar and spices might taste different. This recipe is designed specifically for sweet potatoes to highlight their natural sweetness.

Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

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★★★★★

4.9 from 130 reviews

This Best Scalloped Sweet Potatoes Brown Sugar recipe is a deliciously creamy and sweet side dish perfect for holidays or family dinners. Thinly sliced sweet potatoes are baked in a rich brown sugar and cream sauce infused with warm spices like cinnamon and nutmeg, creating a comforting, tender casserole. An optional marshmallow topping adds a delightful gooey finish.

• 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
• Diet: Vegetarian

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

Optional Topping

• 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 slice them thinly to about ⅛ inch thickness to ensure even cooking. Arrange the slices neatly in the prepared baking dish, slightly overlapping them.
3. Make the brown sugar sauce: In a medium 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 sauce evenly over the layered sweet potatoes. Use a spatula to gently coat all slices thoroughly with the sauce.
5. Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. This helps the potatoes cook evenly and retain moisture.
6. Bake uncovered: Remove the foil carefully 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 mini marshmallows evenly over the top. Return to the oven and bake until the marshmallows are golden brown and gooey.
8. Serve: Let the scalloped sweet potatoes cool slightly before serving. Optionally garnish with a sprinkle of cinnamon or fresh herbs for added flavor and presentation.

Notes

• For easy slicing, use a mandoline slicer to get uniform ⅛-inch thick sweet potato slices.
• If you prefer a less sweet dish, reduce the brown sugar to ⅓ cup.
• The marshmallow topping is optional but adds a classic sweet holiday touch.
• This dish can be prepared a day ahead and reheated covered in the oven at 350°F until warmed through.
• Use full-fat heavy cream for the creamiest texture; substitutions may alter consistency.

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