Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

Introduction

Scalloped sweet potatoes with brown sugar create a rich, comforting side dish perfect for any meal. This recipe combines tender sweet potatoes with a creamy, spiced sauce that bakes to golden perfection. Add marshmallows on top for a classic touch of sweetness.

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. Layer them neatly in the prepared 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 dissolves completely.
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: Optional: In the last 5 minutes, sprinkle mini marshmallows on top and bake until 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

• Use a mandoline slicer to get even, thin sweet potato slices for consistent baking.
• For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free butter.
• Add a pinch of ground cloves or allspice for a deeper warm spice flavor.
• Swap mini marshmallows for crushed pecans or toasted coconut for a crunchy topping.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through. The marshmallow topping is best fresh but can be omitted on reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish a day in advance and keep it covered in the refrigerator. Bake it when ready to serve, adding a few extra minutes if baking from cold.

What if I don’t have heavy cream on hand?

You can substitute half-and-half or whole milk, though the sauce will be less rich and creamy. Adding a little extra butter can help mimic the richness.

Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

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★★★★★

4.7 from 135 reviews

• Author: Hugo
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

This Best Scalloped Sweet Potatoes Brown Sugar Recipe is a delicious and comforting side dish perfect for holiday meals or any cozy dinner. Thinly sliced sweet potatoes are baked in a rich, creamy brown sugar sauce with warm spices like cinnamon and nutmeg, creating a sweet and savory flavor combination. Optional mini marshmallows add a gooey, golden topping for an extra indulgent touch.

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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

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Instructions

1. Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
2. Slice the sweet potatoes: Peel the sweet potatoes and slice them thinly to about ⅛-inch thickness to ensure even baking. Arrange the slices neatly in the prepared baking dish, slightly overlapping each other.
3. Make the brown sugar sauce: In a saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until the sugar dissolves fully and the mixture is smooth and slightly thickened.
4. Assemble the casserole: Pour the warm brown sugar sauce evenly over the layered sweet potatoes. Use a spatula to gently spread and coat all the slices thoroughly with the sauce.
5. Bake covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 minutes to allow the sweet potatoes to cook through.
6. Bake uncovered: Remove the foil and continue baking for another 20 to 25 minutes, or until the sweet potatoes are fork-tender and the sauce is bubbling and slightly thickened.
7. Optional marshmallow topping: If desired, sprinkle mini marshmallows evenly over the top in the last 5 minutes of baking. Continue baking until the marshmallows turn golden brown and gooey.
8. Serve: Allow the scalloped sweet potatoes to cool slightly before serving. Optionally garnish with a sprinkle of cinnamon or fresh herbs for extra aroma and color.

Notes

• For thinner slices, use a mandoline to ensure consistent thickness and even baking.
• Adjust the amount of brown sugar according to your preferred sweetness level.
• The marshmallow topping is optional but adds a lovely contrast of gooey sweetness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
• For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: scalloped sweet potatoes, brown sugar sweet potatoes, sweet potato casserole, holiday side dish, baked sweet potatoes