Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

Introduction

This Best Scalloped Sweet Potatoes Brown Sugar recipe is a comforting and sweet side dish perfect for any occasion. Featuring tender thinly sliced sweet potatoes baked in a rich brown sugar and cream sauce, it’s a delightful addition to your meal. For an extra touch, mini marshmallows can be added to create a gooey, golden topping.

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 sweet potatoes to about ⅛-inch thickness for even baking. Layer them neatly in the prepared baking dish, slightly overlapping the slices.
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 brown sugar 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 uncovered for another 20–25 minutes, until the sweet potatoes are fork-tender and the sauce is bubbling.
7. Step 7: If using, sprinkle mini marshmallows over the top during the last 5 minutes of baking. Bake until marshmallows are golden and gooey.
8. Step 8: Allow the dish to cool slightly before serving. Optionally, garnish with a sprinkle of cinnamon or fresh herbs.

Tips & Variations

• Use a mandoline slicer for quick, uniform sweet potato slices that bake evenly.
• For extra flavor, add toasted pecans or drizzle with maple syrup before serving.
• If the top browns too quickly, tent the dish loosely with foil to prevent burning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals. Marshmallow topping is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sweet potatoes and sauce assembly the day before. Keep it covered in the refrigerator and bake just before serving.

Can I substitute heavy cream with a lighter option?

You can use half-and-half or whole milk, but the sauce will be less rich and creamy. Adjust cooking time if needed to prevent curdling.

Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

Print Recipe

★★★★★

4.4 from 106 reviews

A deliciously creamy and sweet side dish featuring tender scalloped sweet potatoes baked in a rich brown sugar cream sauce with warm spices and an optional gooey marshmallow topping.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

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

Instructions

1. Preheat and prepare: Preheat your oven to 375°F (190°C) and 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 in the baking dish, layering them slightly overlapping for uniform coverage.
3. Make the brown sugar sauce: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until the sugar dissolves fully and the sauce becomes smooth and well combined.
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 foil to trap moisture and bake 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 until the sweet potatoes are fork-tender and the sauce is bubbling.
7. Optional marshmallow topping: In the last 5 minutes of baking, sprinkle mini marshmallows evenly over the top and bake until they are golden brown and gooey.
8. Serve: Let the dish cool slightly before serving. For an extra touch, garnish with a sprinkle of cinnamon or fresh herbs if desired.

Notes

• Use a mandoline slicer for quick, consistent, and uniform sweet potato slices.
• Take your time with the sauce to ensure it is smooth and evenly coats the potatoes.
• If the top starts browning too fast during baking, loosely tent the casserole with foil to prevent burning.
• For extra texture and flavor, consider adding toasted pecans or a drizzle of maple syrup just before serving.
• Share your creation on social media and tag the recipe source to showcase your delicious dish!

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