Best Scalloped Sweet Potatoes (Print View)
Sweet potatoes, brown sugar, spices, toasted marshmallows and pecans create a comforting, celebratory side dish.
# What You'll Need:
→ Base
01 -
5 to 6 medium sweet potatoes, peeled and cut into thin rounds
→ Sauce
02 -
1/4 cup unsalted butter
03 -
1/4 cup brown sugar, light or dark
04 -
1/2 cup water
05 -
1 teaspoon ground cinnamon
06 -
1 teaspoon ground cloves
07 -
1 teaspoon ground nutmeg
08 -
1/4 teaspoon salt
→ Topping
09 -
1/4 cup chopped pecans or walnuts
10 -
1/2 cup mini marshmallows
# Directions:
01 -
Preheat oven to 400 degrees Fahrenheit.
02 -
Peel the sweet potatoes and cut them into thin medallions using a mandoline or a sharp knife. Arrange slices in a baking dish.
03 -
Set a small saucepan over medium heat. Combine unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir until the mixture is fully melted and incorporated.
04 -
Pour three-quarters of the spiced sauce evenly over the sweet potato medallions. Cover the baking dish tightly with foil and bake for 45 to 50 minutes, until potatoes are tender.
05 -
Remove foil from the dish. Drizzle remaining sauce over the potatoes, then sprinkle with chopped pecans and mini marshmallows.
06 -
Set oven to broil. Return dish to the oven and broil for 1 to 2 minutes until marshmallows are golden and toasted. Watch carefully to avoid burning.
07 -
Remove dish from oven. Let cool for 10 to 15 minutes before serving.
# Notes:
01 -
A mandoline slicer helps achieve evenly thin sweet potato slices, resulting in uniform baking and texture.
02 -
If using salted butter, omit the added salt.
03 -
For extra sweetness, add additional marshmallows during the topping step if desired.