Best Scalloped Sweet Potatoes — Holiday Side Dish That Steals the Show
Introduction
I grew up with holiday kitchens full of laughter, and the smell of cinnamon and browned butter drifting from the oven. My grandmother always made a version of scalloped sweet potatoes that disappeared before the main course was served — sweet, warmly spiced, and topped with a crunchy nut layer and a cloud of toasted marshmallows. That memory turned into my mission: to perfect the Best Scalloped Sweet Potatoes so every gathering can have that same cozy moment. This dish pairs Southern comfort with classic holiday flavors, and it’s a small nod to the cultural tradition of sweet potato dishes across Thanksgiving and Christmas tables.
Who is this recipe for?
- This recipe is for busy parents, home cooks who want a reliable holiday side, and anyone who loves comforting, spiced vegetables with a sweet twist.
- Core ingredients overview: 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 tsp ground cinnamon, 1 tsp ground cloves, 1 tsp ground nutmeg, ¼ tsp salt, ¼ cup chopped pecans (or walnuts), and ½ cup mini marshmallows. This dish combines tender sweet potato slices with a buttery brown sugar spice sauce, finished with nuts and toasted marshmallows for texture and sweetness.
Tools & Ingredients
Tools (you’ll need)
- 9×13-inch baking dish
- Vegetable peeler
- Sharp knife
- Cutting board
- Small or medium saucepan
- Pastry brush
- Aluminum foil
- Measuring cups and spoons
- Mixing spoon
- Oven mitts
Ingredients (with a short benefit for each)
- 5–6 medium sweet potatoes, peeled and cut into thin medallions — nutrient-rich, high in beta-carotene and fiber.
- ¼ cup unsalted butter — adds richness and helps the sauce emulsify.
- ¼ cup brown sugar (light or dark) — deep caramel notes and moisture for glazing.
- ½ cup water — thins the sauce so it penetrates between slices for even cooking.
- 1 tsp ground cinnamon — warm, aromatic spice that complements sweet potatoes.
- 1 tsp ground cloves — adds depth and a holiday spice character.
- 1 tsp ground nutmeg — brightens flavors with a sweet, nutty warmth.
- ¼ tsp salt — balances sweetness and enhances overall flavor.
- ¼ cup chopped pecans (or walnuts) — provides crunchy contrast and toasty flavor.
- ½ cup mini marshmallows — melts and toasts to a golden, gooey topping.
Instructions
- Preheat the oven to 400°F.
- Peel the sweet potatoes and cut them into thin medallions (about 1/8-inch if possible) for even cooking. Arrange the slices evenly in your 9×13-inch baking dish, slightly overlapping if needed.
- Place a small or medium saucepan on the stovetop over medium heat. Add the unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir continuously as the ingredients melt and combine into a smooth sauce.
- Once the mixture is fully melted and smooth, remove it from heat. Using a pastry brush, evenly distribute about ¾ of your sauce onto the sweet potato medallions, making sure to coat the top layer and let some sauce drip between slices.
- Cover the baking dish tightly with aluminum foil and bake for 45–50 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Carefully remove the baking dish from the oven and take off the foil. Distribute the remaining ¼ of your sauce mixture evenly over the potato medallions.
- Sprinkle the chopped pecans (or walnuts) evenly across the top, then scatter the mini marshmallows over the nuts and potatoes.
- Place the baking dish back into the oven and switch the oven to the broil setting. Broil for 1–2 minutes to toast the marshmallows — keep a very close eye on them, as they can brown quickly.
- Remove the dish from the oven and allow it to cool for 10–15 minutes so the sauce sets slightly and the marshmallows settle.
- Serve warm and enjoy!
FAQ
Q: Can I freeze this recipe?
A: Yes. Assemble and bake the dish through step 6, then cool completely. Cover tightly with foil and freeze for up to 3 months. When ready, thaw overnight in the refrigerator, add nuts and marshmallows, and broil briefly to finish.
Q: What can I use instead of mini marshmallows?
A: For a less sweet topping, skip marshmallows and finish with extra chopped pecans and a light drizzle of maple syrup. You can also use marshmallow fluff added just before serving for a softer effect.
Q: Can I make this nut-free?
A: Absolutely. Omit the pecans or walnuts and substitute with toasted oats or crushed pretzels for crunch if needed.
Q: Can I prepare this ahead of time?
A: Yes — you can assemble up to the foil-covered baking step and refrigerate for a few hours before baking. Bring to room temperature before baking for even cooking.
Tips & Tricks
- Slice evenly: Use a mandoline or steady knife to cut the sweet potatoes into uniform medallions so they cook at the same rate.
- Don’t skip the rest: Letting the casserole sit 10–15 minutes after broiling helps the sauce thicken slightly so it’s not runny on the plate.
- Watch the broiler: Marshmallows can go from golden to burnt in seconds; keep the oven door propped slightly and watch closely.
- Try a flavor twist: Stir 1–2 teaspoons of orange zest into the sauce for a bright citrus note — it pairs beautifully with the spices and can complement other dishes like crispy oven-baked sweet potato fries.
Enjoy this cozy side — share it with loved ones. Always add
tag after Directions.
Conclusion
For more inspiration and alternative takes on this comforting classic, check out these resources: Scalloped Sweet Potatoes – NatashasKitchen.com, Best Scalloped Sweet Potatoes, and Easy Scalloped Sweet Potatoes.
Best Scalloped Sweet Potatoes
Ingredients
- 5-6 medium medium sweet potatoes, peeled and cut into thin medallions Nutrient-rich, high in beta-carotene and fiber.
- ¼ cup unsalted butter Adds richness and helps the sauce emulsify.
- ¼ cup brown sugar (light or dark) Deep caramel notes and moisture for glazing.
- ½ cup water Thins the sauce so it penetrates between slices for even cooking.
- 1 tsp ground cinnamon Warm, aromatic spice that complements sweet potatoes.
- 1 tsp ground cloves Adds depth and a holiday spice character.
- 1 tsp ground nutmeg Brightens flavors with a sweet, nutty warmth.
- ¼ tsp salt Balances sweetness and enhances overall flavor.
- ¼ cup chopped pecans (or walnuts) Provides crunchy contrast and toasty flavor.
- ½ cup mini marshmallows Melts and toasts to a golden, gooey topping.
Method
- Preheat the oven to 400°F.
- Peel the sweet potatoes and cut them into thin medallions (about 1/8-inch for even cooking). Arrange the slices evenly in your 9x13-inch baking dish, slightly overlapping if needed.
- Place a small or medium saucepan on the stovetop over medium heat. Add the unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir continuously as the ingredients melt and combine into a smooth sauce.
- Once the mixture is fully melted and smooth, remove it from heat. Using a pastry brush, evenly distribute about ¾ of your sauce onto the sweet potato medallions, making sure to coat the top layer and let some sauce drip between slices.
- Cover the baking dish tightly with aluminum foil and bake for 45–50 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Carefully remove the baking dish from the oven and take off the foil. Distribute the remaining ¼ of your sauce mixture evenly over the potato medallions.
- Sprinkle the chopped pecans (or walnuts) evenly across the top, then scatter the mini marshmallows over the nuts and potatoes.
- Place the baking dish back into the oven and switch the oven to the broil setting. Broil for 1–2 minutes to toast the marshmallows — keep a very close eye on them, as they can brown quickly.
- Remove the dish from the oven and allow it to cool for 10–15 minutes so the sauce sets slightly and the marshmallows settle.
- Serve warm and enjoy!
