Best Scalloped Sweet Potatoes
250kcal
Ingredients
For the Sweet Potatoes
- 5-6 medium medium sweet potatoes, peeled and cut into thin medallions Nutrient-rich, high in beta-carotene and fiber.
For the Sauce
- 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.
For Topping
- 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
Preparation
- 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.
Baking
- 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.
Serving
- Serve warm and enjoy!
Nutrition
Serving1gCalories250kcalCarbohydrates40gProtein2gFat10gSaturated Fat6gSodium150mgFiber4gSugar15g
Notes
Letting the casserole sit 10–15 minutes after broiling helps the sauce thicken slightly so it’s not runny on the plate. You can prepare this ahead of time and refrigerate the assembled dish before baking.