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Creamy Scalloped Sweet Potatoes with Toasted Marshmallows

Irresistibly Creamy Scalloped Sweet Potatoes with Toasted Marshmallows

Creamy scalloped sweet potatoes with toasted marshmallows are a comforting side dish that combines sweet and savory flavors.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Course: Vegetable
Cuisine: American
Keyword: comfort food, Creamy Scalloped Sweet Potatoes, Holiday Side Dish, Sweet Potatoes, Toasted Marshmallows
Servings: 6 servings
Calories: 350kcal

Equipment

  • Oven
  • baking dish
  • Saucepan

Ingredients

For the Sweet Potatoes

  • 4 medium Sweet Potatoes Feel free to substitute with regular potatoes, though baking time may vary.
  • 4 tablespoons Unsalted Butter For a healthier twist, olive oil can be swapped in.

For the Sauce

  • ½ cup Brown Sugar Consider coconut sugar for a refined sugar alternative if desired.
  • ½ cup Water No substitution necessary here.
  • 1 teaspoon Cinnamon Adjust the amounts according to personal preference.
  • ¼ teaspoon Cloves Adjust the amounts according to personal preference.
  • ¼ teaspoon Nutmeg Adjust the amounts according to personal preference.
  • 1 teaspoon Salt No substitutions will provide the same effect.

For the Topping

  • ½ cup Chopped Pecans Walnuts can work too, or simply omit for a nut-free option.
  • 2 cups Mini Marshmallows Omit them for a less sweet dish, or swap for coconut flakes for something different.

Instructions

Steps

  • Preheat your oven to 400°F (200°C). This ensures that your dish will start cooking right away and become beautifully tender.
  • Peel and slice the sweet potatoes into ⅛-inch medallions.
  • Layer the sweet potato medallions in a greased baking dish.
  • Melt the butter in a saucepan over medium heat, then mix in the brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir until combined for about 3-4 minutes.
  • Brush three-quarters of the sauce evenly over the layered sweet potatoes, ensuring they are coated well. Cover the dish with foil and bake for 45-50 minutes.
  • Uncover the dish, drizzle the remaining sauce over the sweet potatoes, and top with chopped pecans and mini marshmallows.
  • Broil for 1-2 minutes until the marshmallows are golden and toasted.
  • Cool for about 10-15 minutes before serving.

Notes

For a tangy twist, mix in cream cheese into the sauce before brushing it on the sweet potatoes.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 60g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 250mg | Potassium: 500mg | Fiber: 5g | Sugar: 20g | Vitamin A: 20000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 1mg
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