Best Scalloped Sweet Potatoes with Brown Sugar Recipe

Introduction

This scalloped sweet potatoes recipe combines tender, thinly sliced sweet potatoes with a rich brown sugar sauce, creating a comforting and flavorful side dish. Perfect for holidays or family dinners, it offers a sweet and warmly spiced twist with an optional gooey marshmallow topping.

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 the 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. Arrange them neatly in the prepared baking dish, overlapping slightly.
3. Step 3: In a saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until smooth and the sugar is fully dissolved.
4. Step 4: Pour the warm brown sugar 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 bake uncovered for an additional 20–25 minutes, until the sweet potatoes are fork-tender and the sauce is bubbly.
7. Step 7: If using marshmallows, sprinkle them evenly on 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. Garnish with a sprinkle of cinnamon or fresh herbs if desired.

Tips & Variations

• For a richer flavor, use half-and-half or whole milk instead of heavy cream, though the sauce may be less thick.
• Try adding a pinch of ground ginger or cloves for extra warmth and depth.
• If you prefer a less sweet dish, reduce the brown sugar to ⅓ cup.
• Omit marshmallows for a more traditional scalloped potato dish, or substitute with a sprinkle of shredded sharp cheddar cheese for a savory twist.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to retain texture. Avoid microwaving to prevent 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 up to a day in advance. Cover it tightly and keep it refrigerated. When ready to bake, add a few extra minutes to the cooking time if baking straight from cold.

Is it possible to make this recipe dairy-free?

Yes, substitute the heavy cream with full-fat coconut milk and use a dairy-free butter alternative to keep the creamy texture and flavor while making it suitable for dairy-free diets.

Best Scalloped Sweet Potatoes with Brown Sugar Recipe

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★★★★★

4.9 from 126 reviews

• Author: Zoe
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

This Best Scalloped Sweet Potatoes recipe combines tender, thinly sliced sweet potatoes baked in a rich and creamy brown sugar sauce with warm spices like cinnamon and nutmeg. It’s a perfect sweet and savory side dish for any meal, especially during holiday dinners. Optional mini marshmallows add a delightful gooey topping for an extra touch of sweetness.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes (about 1½ pounds), peeled and thinly sliced (⅛ inch thick)

Sauce Ingredients

• 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

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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 to about ⅛-inch thickness, ensuring even baking. Arrange the slices neatly in the prepared baking dish, slightly overlapping each slice.
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 layered sweet potatoes. Use a spatula to gently coat all slices to ensure even flavor distribution.
5. Bake covered. Cover the baking dish tightly with aluminum foil and bake for 35 minutes to allow the potatoes to soften and absorb the flavors.
6. Bake uncovered. Remove the foil and continue baking for an additional 20 to 25 minutes until the sweet potatoes are fork-tender and the sauce is bubbling and thickened.
7. Optional marshmallow topping. Five minutes before the end 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. Remove from the oven and allow the dish to cool slightly before serving. Optionally, garnish with a sprinkle of cinnamon or fresh herbs for added aroma and presentation.

Notes

• For easier slicing, you can use a mandoline to get consistent ⅛-inch slices.
• The marshmallow topping can be omitted for a less sweet, more traditional scalloped sweet potato dish.
• This dish can be made a day ahead; reheat covered to avoid drying out.
• Substitute half-and-half for heavy cream to reduce richness but maintain creaminess.
• Adjust spices according to taste; some may also like to add a pinch of ground ginger.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Side Dish
• Method: Baking
• Cuisine: American

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