Best Scalloped Sweet Potatoes with Brown Sugar and Mini Marshmallows Recipe

Introduction

This Best Scalloped Sweet Potatoes recipe with brown sugar is the perfect sweet and creamy side dish for any meal. The tender sweet potatoes are baked in a rich, cinnamon-infused brown sugar sauce, making it a comforting addition to your table. Adding mini marshmallows on top creates a delightful golden finish.

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 desired. 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 dairy-free version, substitute heavy cream with coconut milk and butter with a plant-based alternative.
• Use a mandoline for slicing sweet potatoes evenly and safely.
• Adding a pinch of ground ginger can give a nice warm spice twist.
• Skip the marshmallows for a less sweet, more traditional side dish.

Storage

Store leftover scalloped sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. If reheating in the oven, cover with foil to prevent drying out.

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 a few hours or a day ahead. Keep it covered and refrigerated, then bake as directed when ready to serve.

What if I don’t have mini marshmallows?

You can omit the marshmallows or use regular marshmallows chopped into smaller pieces. Alternatively, a sprinkle of toasted pecans adds a nice crunch instead.

Best Scalloped Sweet Potatoes with Brown Sugar and Mini Marshmallows Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

This Best Scalloped Sweet Potatoes Brown Sugar recipe is a perfectly sweet and creamy side dish, featuring thinly sliced sweet potatoes baked in a luscious brown sugar and cream sauce, enlivened with warm spices. Optional toasted marshmallows on top add a delightful gooey finish, making it ideal for holiday dinners or comforting family meals.

• Author: Mia
• 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 your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish using 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 for even baking. Arrange the slices neatly in the prepared baking dish, overlapping slightly for a compact layer.
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 is fully dissolved, forming a rich 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 so the sauce permeates the dish.
5. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. This steams the sweet potatoes, allowing them to soften.
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 slightly thickened.
7. Optional marshmallow topping: In the last 5 minutes of baking, sprinkle mini marshmallows evenly on top of the casserole. Bake uncovered until the marshmallows turn golden brown and gooey.
8. Serve: Let the dish cool slightly before serving to allow the sauce to set. Garnish with an extra sprinkle of cinnamon or fresh herbs if desired for added aroma and presentation.

Notes

• For ease of slicing, use a mandoline slicer to achieve uniform ⅛-inch slices.
• If you prefer a lighter version, substitute heavy cream with half-and-half or whole milk, but reduce baking time slightly.
• Marshmallows are optional but add a classic sweet, melty topping that complements the brown sugar sauce beautifully.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
• For a vegan adaptation, substitute heavy cream with coconut cream, butter with plant-based butter, and omit marshmallows or use vegan marshmallows.

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