Best Scalloped Sweet Potatoes with Brown Sugar Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
