Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

Introduction

Scalloped sweet potatoes with brown sugar create a luscious, comforting side dish perfect for holidays or any special meal. This recipe combines tender sweet potato slices with a rich, spiced cream sauce and an optional marshmallow topping for extra sweetness and texture.

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 the 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 the sweet potatoes to about ⅛-inch thickness for even baking. Arrange them neatly in the 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 the mixture is smooth and the sugar has completely dissolved.
4. Step 4: Pour the warm 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 for another 20–25 minutes, until the sweet potatoes are fork-tender and the sauce is bubbling.
7. Step 7: For an optional topping, sprinkle mini marshmallows over the dish during the last 5 minutes of baking. Bake until the marshmallows are golden and gooey.
8. Step 8: Allow the dish to cool slightly before serving. You may garnish with a sprinkle of cinnamon or fresh herbs if desired.

Tips & Variations

• If you prefer a richer sauce, replace half of the heavy cream with whole milk.
• For a gluten-free version, ensure all ingredients are certified gluten-free.
• Try adding a pinch of ground ginger or cloves to the sauce for extra warmth.
• Substitute mini marshmallows with chopped pecans for a crunchy topping.

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 bursts to avoid drying out the sweet potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

While this recipe is designed for sweet potatoes to provide natural sweetness and flavor, you can use regular potatoes if you prefer a more savory dish. Adjust the sugar and spices accordingly to suit your taste.

What if I don’t have heavy cream?

You can substitute heavy cream with half-and-half or whole milk, though the sauce may be less rich and creamy. Adding a small amount of melted butter can help increase the richness if using milk.

Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

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★★★★★

4.5 from 139 reviews

• Author: lina
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This Best Scalloped Sweet Potatoes Brown Sugar Recipe is a comforting and delicious side dish featuring thinly sliced sweet potatoes baked in a rich, spiced brown sugar cream sauce. Perfectly tender with a sweet cinnamon and nutmeg flavor, it can be topped with marshmallows for a classic touch. Ideal for holiday dinners or cozy family meals.

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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

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Instructions

1. Preheat and prepare: Preheat your oven to 375°F (190°C). 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 thinly slice them to about ⅛-inch thickness for even cooking. Arrange the slices neatly in the prepared baking dish, slightly overlapping each other.
3. Make the brown sugar sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk everything together until the mixture is smooth and the sugar has fully dissolved.
4. Assemble the casserole: Pour the warm brown sugar cream sauce evenly over the layered sweet potatoes. Use a spatula to gently coat all the slices, ensuring the sauce reaches every layer.
5. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes to allow the sweet potatoes to soften and flavors to meld.
6. Bake uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes, or until the sweet potatoes are fork-tender and the sauce is bubbling and slightly thickened.
7. Optional marshmallow topping: If desired, sprinkle mini marshmallows over the top during the last 5 minutes of baking. Bake until the marshmallows are golden brown and gooey.
8. Serve: Allow the scalloped sweet potatoes to cool slightly before serving. Garnish with a sprinkle of cinnamon or fresh herbs if you like for an extra touch of flavor and presentation.

Notes

• Use a sharp knife or mandoline to slice the sweet potatoes evenly for consistent cooking.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
• The marshmallow topping is optional but adds a nostalgic, sweet finish ideal for holiday meals.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
• To make this dish vegan, replace heavy cream with coconut milk, butter with vegan butter, and omit marshmallows or use vegan marshmallows.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

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