Best Scalloped Sweet Potatoes Recipe
There’s something utterly comforting about the Best Scalloped Sweet Potatoes Recipe that makes it a must-try for any cozy dinner or holiday feast. The tender, thin slices of sweet potatoes blend beautifully with warm spices and a hint of brown sugar, creating a dish that’s both sweet and savory in the most satisfying way. I first tried this recipe on a chilly autumn evening, and it quickly became one of my favorite go-to side dishes whenever I want to impress guests or treat my family to something special.
What I love most about this recipe is how effortlessly it transforms humble sweet potatoes into something truly memorable. Whether you’re serving it alongside roast turkey, a juicy pork chop, or even a simple weeknight chicken dinner, the Best Scalloped Sweet Potatoes Recipe adds a lovely touch of warmth and sweetness without being overpowering. Plus, it’s an excellent way to sneak in some extra veggies that everyone actually wants to eat!
Ingredients You’ll Need
All the ingredients in this recipe work in harmony to give you that perfect balance of creamy sweetness, warmth from spices, and a little crunch in the topping. When you’re shopping, look for firm sweet potatoes without bruises, and opt for fresh spices if you can—your kitchen will smell amazing while you cook!
- Sweet potatoes: Choose medium-sized, firm potatoes for even cooking and easy slicing.
- Unsalted butter: This helps control the saltiness so the dish stays balanced.
- Brown sugar: Either light or dark works fine, but dark adds a deeper molasses flavor.
- Water: Keeps the potatoes moist and helps form that lovely sauce.
- Ground cinnamon: A warming spice that complements the sweetness beautifully.
- Ground cloves: Use sparingly for a subtle spicy note.
- Ground nutmeg: Freshly grated if possible—it really makes a difference!
- Salt: Just a pinch to enhance all the flavors.
- Chopped pecans or walnuts: Toasted for a crunchy, nutty topping that’s irresistible.
- Mini marshmallows (optional): Add a nostalgic, melty finish that some folks adore.
Variations
I’ve played around with this recipe quite a bit to suit different tastes and occasions, and the best part is you can easily make it your own. Don’t be afraid to tweak the toppings or spices to match your mood or dietary needs!
- Nut-free: I avoid nuts sometimes by swapping them for toasted oats or extra marshmallows when serving to kids.
- Vegan: Use a plant-based butter and skip the marshmallows—or find vegan ones if available—to keep it dairy-free.
- Extra spice: I often add a pinch of cayenne or ginger for a little kick that contrasts nicely with the sweetness.
- Creamier: For a richer dish, stirred in a splash of heavy cream or coconut milk before baking.
How to Make Best Scalloped Sweet Potatoes Recipe
Step 1: Slice Sweet Potatoes Thinly and Evenly
Peeling and slicing your sweet potatoes into ⅛-inch rounds is the foundation of this recipe. I like to use a mandoline for even, thin slices—it really helps them cook uniformly and absorb that delicious sauce. If you don’t have one, take your time with a sharp knife, aiming for fairly consistent thickness to avoid some pieces being mushy while others stay firm.
Step 2: Prepare the Spiced Butter Sauce
In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar, water, cinnamon, cloves, nutmeg, and salt until everything’s well combined and sugar is dissolved. The warm spices bring out the best flavors here, so if you have freshly grated nutmeg, definitely use it—it smells heavenly.
Step 3: Layer the Potatoes and Pour Sauce
Lightly grease your baking dish and arrange half the sweet potato slices in even layers. Pour about half the spiced butter sauce over the potatoes, then repeat with the remaining sweet potatoes and sauce. This layering ensures every slice gets coated and infused with that sweet, spicy goodness.
Step 4: Add Toppings and Bake
Sprinkle the chopped, toasted pecans (or walnuts) evenly on top, then scatter mini marshmallows if you’re using them. Bake uncovered at 350°F (175°C) for around 45–50 minutes until the potatoes are tender and the top is golden and bubbly. Keep an eye on it near the end—marshmallows can brown quickly!
How to Serve Best Scalloped Sweet Potatoes Recipe
Garnishes
I love topping mine with just a sprinkle of fresh chopped parsley or rosemary for a pop of color and a bit of earthiness that cuts through the sweetness. Some days, a light drizzle of maple syrup or a few extra toasted nuts feels just right too.
Side Dishes
This recipe pairs beautifully with roasted turkey or chicken, green beans almondine, or a crisp spinach salad to balance the richness. I’ve even served it alongside pork tenderloin with a tangy apple chutney for a crowd-pleasing dinner.
Creative Ways to Present
For holiday dinners, I sometimes serve this dish in individual ramekins topped with a single toasted pecan and a mini marshmallow or two. It makes it feel extra special and festive—plus, everyone gets their own portion to enjoy!
Make Ahead and Storage
Storing Leftovers
Leftovers of the Best Scalloped Sweet Potatoes Recipe keep well in an airtight container in the refrigerator for up to 3-4 days. I always let it cool completely before covering and popping it in, then just reheat what I need during the week.
Freezing
I’ve frozen this dish successfully by covering it tightly with foil and plastic wrap before placing it in the freezer. Just thaw overnight in the fridge before reheating. The texture holds up nicely, though the marshmallows lose some fluffiness.
Reheating
To reheat, I pop individual servings in the microwave for a minute or two, but for the best results, warming it in a 350°F oven for about 15-20 minutes brings back the creamy texture and crisp topping wonderfully.
FAQs
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Can I use regular potatoes instead of sweet potatoes in this recipe?
While you can substitute regular potatoes, keep in mind that the flavor and sweetness are quite different. Sweet potatoes bring a natural sweetness and pair beautifully with the spices in this dish. If you do use regular potatoes, you might want to adjust the sugar and spices accordingly to maintain balance.
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Is it necessary to peel the sweet potatoes?
Peeling helps create a smoother texture and more even cooking, but if you enjoy a rustic feel and added fiber, leaving the skins on is fine—just be sure to scrub them well before slicing.
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Can I make this recipe ahead of time?
Absolutely! You can prepare it up to a day ahead and refrigerate before baking. Just add a few extra minutes to the baking time if it’s chilled when you put it in the oven.
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What if I don’t like marshmallows?
No problem! The marshmallows are optional, so feel free to skip them. The toasted nuts alone add great texture and flavor, keeping the dish delicious without the extra sweetness.
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How do I get the marshmallows nicely browned on top?
Bake uncovered for the last 10 minutes or so and watch closely to avoid burning. You can also switch to broil mode for just a minute or two at the end, but keep a close eye as marshmallows brown very quickly under the broiler.
Final Thoughts
This Best Scalloped Sweet Potatoes Recipe is one of those dishes I return to again and again because it’s truly crowd-pleasing and heartfelt. It’s perfect for sharing on chilly evenings or special holidays—every bite carries a little warmth and sweetness that feels like a hug from the inside. I hope you enjoy making and sharing it as much as I do, and remember, slight tweaks based on your preferences are always welcome. So go ahead, invite some loved ones, and savor every delicious forkful!
Print
Best Scalloped Sweet Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Best Scalloped Sweet Potatoes recipe features tender, thinly sliced sweet potatoes baked in a rich, buttery, and warmly spiced sauce. With aromatic cinnamon, cloves, and nutmeg infusing the dish, it offers a perfect balance of sweetness and spice. Topped with crunchy toasted pecans and optional mini marshmallows, this comforting casserole is an ideal side dish for holiday dinners or cozy family meals.
Ingredients
Sweet Potatoes & Base:
- 5–6 medium sweet potatoes, peeled and thinly sliced (⅛-inch rounds)
- ¼ cup unsalted butter
- ¼ cup brown sugar (light or dark)
- ½ cup water
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg (freshly grated recommended)
- ¼ tsp salt
Topping:
- ¼ cup chopped pecans (or walnuts, toasted)
- ½ cup mini marshmallows (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure an even cooking temperature for the scalloped sweet potatoes.
- Prepare Sweet Potatoes: Peel and thinly slice 5–6 medium sweet potatoes into ⅛-inch rounds using a sharp knife or mandoline for uniform thickness.
- Make the Base Sauce: In a saucepan over medium heat, melt ¼ cup unsalted butter. Stir in ¼ cup brown sugar, ½ cup water, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon freshly grated nutmeg, and ¼ teaspoon salt. Cook gently until the sugar has dissolved and the spices are well combined, creating a fragrant, slightly syrupy mixture.
- Layer the Dish: Lightly grease a baking dish. Arrange a layer of sweet potato slices evenly on the bottom. Spoon some of the spiced butter and sugar mixture over the potatoes to coat them. Repeat layering sweet potatoes and sauce until all are used, finishing with sauce on top.
- Add Toppings: Sprinkle ¼ cup toasted chopped pecans or walnuts evenly over the top. If desired, scatter ½ cup mini marshmallows on top for a sweet, melty finish.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30–40 minutes. Remove foil and bake an additional 15–20 minutes until the sweet potatoes are tender when pierced with a fork and the topping is golden and bubbly.
- Serve: Allow the scalloped sweet potatoes to cool slightly before serving. The dish pairs beautifully with roasted meats or as a festive side for holiday meals.
Notes
- For best results, slice sweet potatoes thinly and evenly to ensure uniform cooking.
- To toast pecans or walnuts, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.
- Mini marshmallows are optional but add a classic sweetness to the dish.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Use freshly grated nutmeg to maximize flavor complexity.
Keywords: scalloped sweet potatoes, baked sweet potatoes, holiday side dish, sweet potato casserole, spiced sweet potatoes, pecan topping, marshmallow topping
