Description
This Best Scalloped Sweet Potatoes recipe features tender, thinly sliced sweet potatoes baked in a rich, buttery, and warmly spiced sauce made with cinnamon, cloves, nutmeg, and brown sugar. Topped with toasted pecans for crunch and optional mini marshmallows for added sweetness, this classic side dish is perfect for holiday meals or cozy family dinners.
Ingredients
Scale
Sweet Potatoes & Base:
- 5–6 medium sweet potatoes, peeled and thinly sliced (⅛-inch rounds)
- 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 (freshly grated recommended)
- ¼ tsp salt
Topping:
- ¼ cup chopped pecans (or walnuts, toasted)
- ½ cup mini marshmallows (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and prepare for layering the sweet potatoes.
- Prepare Sweet Potato Mixture: In a medium saucepan over medium heat, melt the unsalted butter. Stir in brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt, cooking gently until the sugar dissolves and the mixture is fragrant, about 2-3 minutes.
- Layer the Sweet Potatoes: Arrange a layer of the thinly sliced sweet potatoes in the bottom of the prepared baking dish. Pour a portion of the butter and spice mixture over the potatoes to coat them evenly. Repeat layering potatoes and butter mixture until all ingredients are used, finishing with the spiced butter on top.
- Bake the Sweet Potatoes: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35-40 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Add Toppings and Finish Baking: Remove the foil and sprinkle the toasted chopped pecans over the top. If desired, evenly scatter the mini marshmallows on top as well. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until marshmallows are golden and toasted and the topping is bubbling.
- Serve: Let the scalloped sweet potatoes cool for a few minutes before serving to allow the sauce to thicken slightly. Serve warm as a delicious side dish.
Notes
- For a nuttier flavor, toast the pecans or walnuts in a dry skillet over medium heat for 3-5 minutes before chopping.
- Mini marshmallows are optional but add a traditional sweet, gooey topping often found in holiday versions of this dish.
- You can substitute water with orange juice or a splash of heavy cream for a richer sauce.
- Thinly slicing the sweet potatoes ensures even cooking and a tender texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Keywords: scalloped sweet potatoes, baked sweet potatoes, holiday side dish, sweet potato casserole, winter side recipe