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

Scale

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