This delicious scalloped sweet potatoes recipe features buttery brown sugar sauce spiced with cinnamon, nutmeg and cloves. Top it off with mini marshmallows and chopped pecans and you've got the perfect side dish for Thanksgiving or Christmas dinner! Impress your guests with this beautiful accompaniment, it looks super fancy and impressive but it's so easy to make which is perfect for special occasions.
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Sweet potatoes are always a tasty ingredient to feature on your holiday table.
And, if you're looking for more options I've also got a scrumptious, lightened-up recipe for Healthier Mashed Sweet Potatoes (it's similar to a classic sweet potato casserole). This is another great recipe to enjoy during the holiday season.
Ingredients & Substitutions
- Sweet potatoes: 5-6 medium sized sweet potatoes. At the grocery store, I typically look for the ones with orange skin and flesh, but white sweet potatoes would also work nicely.
- Sauce: unsalted butter, brown sugar or maple syrup, water, ground cinnamon, ground nutmeg, ground cloves and salt.
- Topping: roughly chopped pecans and mini marshmallows! Walnuts can be substituted for pecans.
How To Make Easy Scalloped Sweet Potatoes
- Time to fire up the oven! Preheat to 400°F.
- Peel your potatoes and use a mandolin slicer or sharp knife to cut potatoes into thin medallions.
- Line sweet potato slices in your baking dish.
- Mix butter, brown sugar, spices, salt and water in a small saucepan over medium heat. Allow ingredients to melt together.
- Use a pastry brush to distribute about ¾ of the mixture over the sweet sweet potato medallions. Cover with aluminum foil and set baking time for 50 minutes.
- Remove foil, use a pastry brush to distribute remaining sauce mixture over the potatoes. Sprinkle with chopped pecans & mini marshmallows.
- Broil in the oven for 1-2 minutes, until marshmallow are golden brown.
- Allow to cool slightly, serve and enjoy!
Mandoline slicer: For best results, I highly recommend getting a mandoline slicer if you don't have one just yet. They are so handy in the kitchen and help cut down on prep time. A knife will work, but it's harder to keep slices even (which is important for uniform cooking).
Pecans: You don't need a large quantity of pecans for this recipe and many grocery stores carry small packets of nuts. Before buying a large bag of pecans, check to see if you can find a mini bag in the baking isle.
Baking dish: Scalloped potatoes are traditionally made in an au gratin baking dish. I don't have an au gratin dish in my collection just yet and with Christmas approaching, we're trying to save up some extra cash for gifts.
I decided to get creative and use this beautiful, porcelain pie dish we received as a wedding gift last year. It worked like a charm!
If you don't have an au gratin dish, I recommend using a pie baking dish or any other shallow casserole dish you have on hand. You can also use a large skillet, just be sure it's oven-safe!
How To Store Leftovers
Simply allow leftovers to cool and transfer them to an airtight container. Store in the refrigerator for 3-5 days. Microwave to reheat. Hot tip: leftovers make a really tasty breakfast the day after Thanksgiving!
More Delicious Holiday Sides
- Butternut Squash Salad With Cinnamon Vinaigrette
- Creamy Cauliflower Mashed "Potatoes"
- Cheesy Twice Baked Potatoes
- Healthier Green Bean Casserole
- Fruit Salad With Whipped Cream
- Maple Balsamic Brussels Sprouts
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Best Scalloped Sweet Potatoes
- 1 Pie dish, shallow casserole dish or oven safe skillet.
- Aluminum foil
- 5-6 medium sweet potatoes *Peeled & cut into thin medallions
- ¼ cup unsalted butter *see note below
- ¼ cup brown sugar *light or dark
- ½ cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup chopped pecans *or walnuts
- ½ cup mini marshmallows *see note below
Recipe notes:General: I highly recommend using a mandoline slicer to cut your potatoes into thin slices. You can use a knife, but a mandoline will make the task much easier! Unsalted butter: salted will work in a pinch, but I wouldn't include the additional ¼ teaspoon of added salt if you go this route. Marshmallows: add a handful more for good measure, if desired!
- Preheat oven to 400°F.
- Peel sweet potatoes, cut them into medallions and arrange them in your baking dish.
- Place a small or medium saucepan on the stovetop. Add unsalted butter, brown sugar, water, spices and salt. Turn heat to medium and stir ingredients as they melt together.¼ cup unsalted butter, ¼ cup brown sugar, ½ cup water, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, ¼ teaspoon salt
- Once the mixture is fully melted, use a pastry brush to evenly distribute ¾ of your sauce onto sweet potato medallions. Cover baking dish with foil and bake for 45-50 minutes.
- Remove baking dish from the oven and take foil off. Distribute the remaining ¼ of your sauce mixture onto the potato medallions. Sprinkle with chopped pecans and mini marshmallows.¼ cup chopped pecans, ½ cup mini marshmallows
- Place baking dish back into the oven and turn it to the broil setting. Broil for 1-2 minutes to toast the marshmallows. Keep a close eye on the dish as your broil, it won't take long!
- Remove from the oven and allow to cool for 10-15 minutes. Serve and enjoy!
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