Best Scalloped Sweet Potatoes – Sweet, Spiced & So Good
This delicious recipe features thin sweet potato medallions in a buttery brown sugar sauce spiced with cinnamon, nutmeg and cloves. Top it off with mini marshmallows and chopped pecans! The perfect flavor combination and excellent addition to your Christmas or Thanksgiving menu.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5–6 medium sweet potatoes, peeled and cut into thin medallions
- 1/4 cup unsalted butter
- 1/4 cup brown sugar (light or dark)
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts
- 1/2 cup mini marshmallows
Instructions
1. Preheat oven to 400°F.
2. Peel sweet potatoes and cut them into thin medallions. Arrange in a baking dish.
3. In a small or medium saucepan, combine butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Heat over medium, stirring until melted and combined.
4. Brush 3/4 of the sauce over the sweet potatoes. Cover with foil and bake for 45–50 minutes.
5. Remove from oven and discard foil. Brush remaining sauce over sweet potatoes.
6. Sprinkle chopped pecans and mini marshmallows on top.
7. Return to oven and broil for 1–2 minutes until marshmallows are toasted. Watch closely to avoid burning.
8. Let cool for 10–15 minutes before serving.
Notes
A mandoline slicer is highly recommended for evenly sliced sweet potatoes. If using salted butter, omit the added salt. Add extra marshmallows if desired. This dish works beautifully in a pie dish, au gratin, or any shallow oven-safe pan.
Find it online: https://cookingwithramsay.com/best-scalloped-sweet-potatoes/