Best Scalloped Sweet Potatoes

This comforting dish of scalloped sweet potatoes is my go-to for holiday dinners and cozy gatherings. The sliced sweet potatoes soak up a spiced brown sugar butter and finish with a bubbling crown of toasted marshmallows and crunchy pecans. It is decadent and heartwarming—the dish that always disappears first from my table.

I made this for my first Thanksgiving hosting and my brother asked for the recipe before dessert was even served. This is one of those dishes everyone expects me to bring every year now.

Ingredients

• Sweet potatoes: look for firm ones with orange flesh as they are naturally sweeter and bake up soft
• Unsalted butter: gives a rich taste and lets you control the saltiness for the best flavor
• Brown sugar: light or dark both work to create a caramelized depth and helps balance the seasoning
• Water: melts the sugar and helps the sauce seep into each slice so nothing is dry
• Ground cinnamon: brings out the natural sweetness of the potatoes and is best when fresh
• Ground cloves: add a gentle warmth that makes the flavor unforgettable choose a freshly ground or good quality spice
• Ground nutmeg: delivers nutty warm notes and makes the whole dish feel extra cozy buy whole nutmeg and grate it if possible
• Salt: enhances all the other flavors and balances the sweetness
• Chopped pecans or walnuts: create crunch and an earthy balance to the sweetness use fresh nuts for best results
• Mini marshmallows: add a gooey decadent finish buy fresh since stale marshmallows will not toast or melt as well

Instructions

Prepare the Potatoes:

Peel the sweet potatoes carefully with a peeler. Slice them into very thin medallions using a mandoline for even slices. Arrange the slices in a baking dish so they are shingled and overlapping making sure the entire bottom of the dish is covered.

Make the Spiced Sauce:

Set a small saucepan on the stove over medium heat. Combine the butter brown sugar water cinnamon cloves nutmeg and salt. Stir as the mixture warms allowing the butter to melt and everything to blend together smoothly until there are no sugar lumps.

Layer and Bake:

Once the sauce is melted and smooth use a pastry brush to coat three quarters of it over the arranged sweet potato slices. Cover the baking dish tightly with foil and bake at 400 degrees Fahrenheit for about 45 to 50 minutes. The potatoes should be fork tender. This slow bake lets the potatoes absorb the spiced syrup for maximum flavor.

Add the Toppings:

Remove the foil and brush on the remaining sauce to moisten the potatoes again. Scatter the chopped pecans or walnuts across the top then add the mini marshmallows in an even layer. Return the dish to the oven under the broiler for one or two minutes. Watch very closely the marshmallows toast fast and you want them just golden brown not burnt.

Cool and Serve:

Take the dish out and let it cool for about ten to fifteen minutes. This helps everything set so the slices hold together better when serving. Spoon onto plates and enjoy every gooey sweet bite.

My absolute favorite ingredient in this dish is fresh nutmeg. Just a little makes the kitchen smell like a bakery. I still remember my aunt letting me grate nutmeg over the top when I was a kid—it was my job every year and my hands always smelled incredible afterward.

Storage Tips

Let leftovers cool to room temperature before refrigerating. Store them covered in the same baking dish or an airtight container in the fridge for up to four days. I find that reheating in the oven covered with foil keeps the marshmallows from burning and the potatoes from drying out.

Ingredient Substitutions

You can swap walnuts for pecans or leave out nuts entirely if needed. Try coconut oil or vegan butter for a dairy free option. If you run out of brown sugar white sugar and a splash of maple syrup work well in a pinch. No mini marshmallows Use large ones cut in half.

Serving Suggestions

This is a showstopper on the holiday table but I often serve it with roasted chicken or ham for Sunday family meals. For a brunch, pair it with scrambled eggs and fruit salad for a sweet savory plate. It is also delicious layered in a leftover turkey sandwich.

Cultural and Historical Context

Sweet potato casseroles with marshmallow topping have been beloved in the southern United States since the early twentieth century. This tradition began when marshmallow makers marketed their product as a festive topping for baked yams and the trend stuck around. Now, it is a classic at Thanksgiving tables across the country.

Seasonal Adaptations

Swap pecans for toasted pumpkin seeds for an autumn twist. Use a splash of orange juice in place of some of the water for more citrus brightness. Add a sprinkle of dried cranberries before baking for a tart sweet pop.

Success Stories

My neighbor tried this recipe for her Friendsgiving last year and had six people ask her for seconds. She texted me afterward that there were absolutely no leftovers not even a stray marshmallow.

Freezer Meal Conversion

You can prep and assemble the sweet potato slices and sauce as instructed but do not add the toppings. Cover tightly and freeze for up to a month. Thaw overnight in the fridge and bake as directed. Add marshmallows and nuts at the end as usual so they stay fresh and crunchy.

This recipe brings together nostalgia and comfort for any gathering. With just a handful of easy steps you will have an irresistible sweet potato side that everyone looks forward to year after year.

Recipe Q&A

→ Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but consider omitting the extra ¼ teaspoon of salt to avoid an overly salty taste.

→ How thin should the sweet potato slices be?

Slice sweet potatoes as thinly as possible, about 1/8 inch thick. A mandoline slicer helps achieve even, thin slices for uniform cooking.

→ Is it okay to add more marshmallows?

Absolutely. Add extra mini marshmallows if you prefer a sweeter, gooier finish on top.

→ Can I substitute pecans with walnuts?

Yes, walnuts are a great alternative to pecans and add a delicious crunch. Toast them lightly for extra flavor if desired.

→ How do I avoid burning the marshmallows when broiling?

Broil only 1-2 minutes, watching closely. Remove the dish as soon as the marshmallows are golden and toasted to prevent burning.