Scalloped Sweet Potatoes with Brown Sugar Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
