Scalloped Sweet Potatoes with Brown Sugar Recipe

Introduction

Scalloped Sweet Potatoes with Brown Sugar is a comforting side dish perfect for any occasion. With tender sweet potato slices bathed in a rich, spiced brown sugar sauce, this recipe is both simple and delicious. The optional marshmallow topping adds a nostalgic touch for holiday dinners or cozy family meals.

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 prepared 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. Use 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, sprinkle mini marshmallows over the top during the last 5 minutes of baking. Bake until they are golden and gooey.
8. Step 8: Allow the dish to cool slightly before serving. Optionally, garnish with a sprinkle of cinnamon or fresh herbs.

Tips & Variations

• For a richer flavor, substitute half of the heavy cream with evaporated milk.
• Use sweet potato slices of uniform thickness to ensure even cooking.
• Add chopped pecans or walnuts on top before baking for added crunch.
• For a dairy-free version, use coconut cream and vegan butter.

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) until warmed through, or microwave in short bursts to avoid drying out. The marshmallow topping is best enjoyed fresh, but the dish can be reheated without it as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the sweet potatoes and sauce in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking.

Is it necessary to add marshmallows?

No, the marshmallows are optional and add a sweet, gooey topping. The dish is delicious on its own without them.

Scalloped Sweet Potatoes with Brown Sugar Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

This Scalloped Sweet Potatoes Brown Sugar recipe features tender, thinly sliced sweet potatoes baked in a rich, spiced brown sugar cream sauce. Topped optionally with gooey mini marshmallows, this dish is a comforting and sweet casserole perfect for holiday dinners or cozy family meals.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6–8 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

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 the casserole from sticking.
2. Slice the sweet potatoes: Peel the sweet potatoes and slice them thinly to about ⅛-inch thickness. Layer the slices evenly and neatly in the prepared baking dish, slightly overlapping each other for even cooking.
3. Make the brown sugar sauce: In a saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until the mixture is smooth and the sugar has completely dissolved, forming a creamy spiced sauce.
4. Assemble the casserole: Pour the warm brown sugar sauce evenly over the layered sweet potatoes. Use a spatula to gently coat all slices ensuring every piece is covered with the sauce.
5. Bake covered: Cover the baking dish tightly with foil and bake for 35 minutes. This allows the sweet potatoes to begin softening while keeping moisture inside.
6. Bake uncovered: Remove the foil and continue baking for another 20 to 25 minutes, until the sweet potatoes are tender when pierced with a fork and the sauce is bubbling and thickened.
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, adding a classic sweet finish.
8. Serve: Allow the casserole to cool slightly before serving. Optionally garnish with a sprinkle of cinnamon or fresh herbs for extra flavor and presentation.

Notes

• For best slicing results, a mandoline slicer can be used to achieve uniform ⅛ inch slices.
• If you prefer less sweetness, reduce the brown sugar slightly or omit marshmallows.
• This dish can be prepared a day in advance and reheated at 350°F for 20 minutes covered.
• Use full-fat heavy cream for a richer sauce; substitute with half-and-half for a lighter version but expect less creaminess.
• The optional marshmallow topping is traditional for holiday versions but can be skipped for a more savory-sweet flavor.

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