Best Scalloped Sweet Potatoes with Brown Sugar Recipe

Introduction

These scalloped sweet potatoes with brown sugar are a comforting and flavorful side dish perfect for any occasion. The creamy, spiced sauce complements the natural sweetness of the potatoes, creating a dish that’s both rich and satisfying.

Ingredients

• 2 large sweet potatoes (about 1½ pounds), peeled and thinly sliced (⅛ inch thick)
• 1 cup heavy cream
• ½ cup packed brown sugar
• 3 tablespoons butter
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup mini marshmallows (optional for topping)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Step 2: Peel and thinly slice the sweet potatoes to about ⅛-inch thickness for even baking. Layer them neatly in the baking dish, slightly overlapping.
3. Step 3: In a saucepan over medium heat, melt the butter. Add brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk until smooth and the sugar is completely dissolved.
4. Step 4: Pour the warm sauce evenly over the sweet potatoes, using a spatula to gently coat all slices.
5. Step 5: Cover the dish tightly with foil and bake for 35 minutes.
6. Step 6: Remove the foil and continue baking for another 20–25 minutes, until the sweet potatoes are fork-tender and the sauce is bubbling.
7. Step 7: If using, sprinkle mini marshmallows over the top during the last 5 minutes of baking. Bake until they are golden and gooey.
8. Step 8: Allow the dish to cool slightly before serving. Garnish with a sprinkle of cinnamon or fresh herbs if desired.

Tips & Variations

• For a dairy-free version, substitute coconut cream for heavy cream and use vegan butter.
• Adding a pinch of cayenne pepper can provide a subtle spicy contrast to the sweet flavors.
• Try topping with crushed pecans before baking for added crunch.
• If you prefer a less sweet dish, reduce the brown sugar to ¼ cup.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally. Marshmallow topping is best added fresh and may not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

You can substitute granulated sugar, but brown sugar adds moisture and a richer flavor that better complements the spices and sweet potatoes.

Do I have to use marshmallows on top?

No, the marshmallows are optional and add a sweet, gooey topping. The dish is delicious without them as well, especially if you prefer a less sweet or traditional scalloped texture.

Best Scalloped Sweet Potatoes with Brown Sugar Recipe

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This recipe for Best Scalloped Sweet Potatoes with Brown Sugar offers a creamy, sweet, and comforting side dish perfect for holiday dinners or cozy family meals. Thinly sliced sweet potatoes are baked in a rich brown sugar and cinnamon-infused cream sauce, topped optionally with golden mini marshmallows for a delightful finish.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 2 large sweet potatoes (about 1½ pounds), peeled and thinly sliced (⅛ inch thick)

Sauce

• 1 cup heavy cream
• ½ cup packed brown sugar
• 3 tablespoons butter
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Topping (Optional)

• ½ cup mini marshmallows

Instructions

1. Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or a non-stick spray to prevent sticking.
2. Slice the sweet potatoes: Peel the sweet potatoes and slice them thinly to about ⅛-inch thickness. Arrange the slices neatly in the prepared baking dish, overlapping slightly for even cooking.
3. Make the brown sugar sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until the mixture is smooth and the sugar is fully dissolved.
4. Assemble the casserole: Pour the warm brown sugar sauce evenly over the layered sweet potatoes. Use a spatula to gently coat all slices ensuring every piece is covered with the flavorful sauce.
5. Bake covered: Cover the baking dish tightly with foil to retain moisture and bake for 35 minutes. This initial bake helps the sweet potatoes cook through.
6. Bake uncovered: Remove the foil and continue baking for another 20 to 25 minutes until the sweet potatoes are tender when pierced with a fork and the sauce is bubbling actively.
7. Optional marshmallow topping: In the final 5 minutes of baking, sprinkle the mini marshmallows evenly over the top of the dish. Return to oven and bake until the marshmallows are melted and golden for a sweet, gooey topping.
8. Serve: Allow the scalloped sweet potatoes to cool slightly before serving. Optionally garnish with a sprinkle of cinnamon or fresh herbs to enhance the presentation and flavor.

Notes

• For even cooking, make sure sweet potatoes are sliced uniformly thin (⅛ inch).
• You can substitute heavy cream with half-and-half for a lighter option but expect a thinner sauce.
• Covering the dish with foil during initial baking prevents drying and helps soften the potatoes.
• Adding marshmallows is optional but adds a traditional sweet finish perfect for holiday celebrations.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.

Keywords: scalloped sweet potatoes, brown sugar, sweet potato casserole, holiday side dish, creamy sweet potatoes, sweet potato bake, marshmallow topping