Best Scalloped Sweet Potatoes Recipe

Introduction

Sweet potatoes get a decadent makeover in this best scalloped sweet potatoes recipe. Layers of tender sweet potato medallions are bathed in a warm buttery spice sauce, topped with toasted marshmallows and crunchy pecans for the perfect balance of flavors and textures.

Ingredients

• 5-6 medium sweet potatoes, peeled and cut into thin medallions
• ¼ cup unsalted butter
• ¼ cup brown sugar (light or dark)
• ½ cup water
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• ¼ teaspoon salt
• ¼ cup chopped pecans or walnuts
• ½ cup mini marshmallows

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Peel the sweet potatoes and slice them into thin medallions. Arrange the slices evenly in a baking dish.
3. Step 3: In a small or medium saucepan over medium heat, combine the unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir continuously as the mixture melts and blends together.
4. Step 4: Once melted, use a pastry brush to spread about three-quarters of the sauce evenly over the sweet potato slices. Cover the baking dish with foil and bake for 45 to 50 minutes until the potatoes are tender.
5. Step 5: Remove the foil and pour the remaining sauce evenly over the potatoes. Sprinkle the chopped pecans and mini marshmallows on top.
6. Step 6: Switch the oven to the broil setting. Place the baking dish back in the oven and broil for 1 to 2 minutes, watching closely until the marshmallows are toasted and golden brown.
7. Step 7: Take the dish out of the oven and let it cool for 10 to 15 minutes before serving. Enjoy your delicious scalloped sweet potatoes!

Tips & Variations

• For a nuttier flavor, swap pecans with walnuts or even toasted almonds.
• If you prefer less sweetness, reduce the brown sugar slightly or omit the marshmallows.
• Use a mandoline slicer for uniformly thin sweet potato slices which helps them cook evenly.
• For a dairy-free option, substitute butter with coconut oil and use dairy-free marshmallows.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F until warmed through to keep the texture intact. Avoid microwaving to prevent the marshmallows from becoming too soft or rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped sweet potatoes ahead of time?

Yes, you can assemble the dish up to the point before baking and refrigerate it overnight. Just add the marshmallows and broil right before serving for the best texture.

What can I use if I don’t have mini marshmallows?

If mini marshmallows aren’t available, regular marshmallows chopped into small pieces work well. You can also skip them for a less sweet version and focus on the nut topping.