Best Scalloped Sweet Potatoes with Brown Sugar and Mini Marshmallows Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
