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Best Scalloped Sweet Potatoes Brown Sugar Recipe for Side Dish Recipe

★★★★★

4.5 from 139 reviews
  • Author: lina
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

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.

Ingredients

Scale

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). 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

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Find it online: https://yummybylina.com/best-scalloped-sweet-potatoes-brown-sugar-recipe-for-side-dish-recipe/