Best Scalloped Sweet Potatoes with Brown Sugar Recipe

Introduction

Scalloped sweet potatoes with brown sugar make a comforting and flavorful side dish perfect for any meal. This recipe layers tender sweet potatoes in a rich, spiced cream sauce and finishes with an optional marshmallow topping for added sweetness and texture.

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 for even baking. Layer the slices neatly in the prepared baking dish, slightly overlapping.
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 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: If desired, sprinkle mini marshmallows over the top during the last 5 minutes of baking. Bake until the marshmallows 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 smoother texture, slice the sweet potatoes uniformly thin to ensure even cooking.
• Substitute coconut milk for heavy cream for a dairy-free alternative with a subtle coconut flavor.
• Add a pinch of cayenne pepper for a subtle spicy kick that complements the sweetness.
• Swap mini marshmallows for a crunchy pecan topping if preferred.

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 to maintain texture and flavor. 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 casserole a day in advance and keep it covered in the refrigerator. Bake it on the day you plan to serve it, adding a few extra minutes to the baking time if baking straight from chilled.

What can I use instead of mini marshmallows?

You can omit marshmallows or replace them with a crunchy topping like chopped pecans or a sprinkle of brown sugar mixed with butter for a crisp finish.

Best Scalloped Sweet Potatoes with Brown Sugar Recipe

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★★★★★

4.7 from 50 reviews

This Best Scalloped Sweet Potatoes Brown Sugar Recipe is a deliciously creamy and comforting side dish perfect for holiday meals or any cozy dinner. Thinly sliced sweet potatoes are layered and baked in a luscious brown sugar and spiced cream sauce, topped optionally with gooey mini marshmallows for a sweet finish.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

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 sticking.
2. Slice the sweet potatoes: Peel the sweet potatoes and slice them thinly to about ⅛-inch thickness. This ensures even, tender cooking. Arrange the slices in the prepared baking dish, layering them slightly overlapped for consistency.
3. Make the brown sugar sauce: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until the mixture is smooth and the sugar is fully dissolved, creating a rich, fragrant sauce.
4. Assemble the casserole: Pour the warm brown sugar sauce evenly over the layered sweet potatoes. Use a spatula to gently move the slices so each one gets coated with the luscious sauce.
5. Bake covered: Cover the baking dish tightly with foil. Place it in the oven and bake for 35 minutes. This allows the sweet potatoes to soften while absorbing the creamy sauce.
6. Bake uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes. The sweet potatoes should become fork-tender, and the sauce should bubble and thicken.
7. Optional marshmallow topping: If desired, sprinkle mini marshmallows evenly over the top during the last 5 minutes of baking. Bake until the marshmallows are golden brown and gooey, adding a delightful sweetness and texture contrast.
8. Serve: Let the scalloped sweet potatoes cool slightly before serving. Optionally garnish with a light sprinkle of cinnamon or fresh herbs to enhance the presentation and flavor.

Notes

• For a less sweet version, reduce the brown sugar or omit the marshmallows.
• Use a mandoline slicer for uniform sweet potato slices and faster prep.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• To make this dish dairy-free, substitute heavy cream with coconut cream and use vegan butter.
• Ensure the sweet potatoes are sliced thinly so they cook evenly and become tender.

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