Description
This Best Thanksgiving Scalloped Sweet Potatoes recipe features thinly sliced sweet potatoes baked in a rich and aromatic butter, brown sugar, and spice sauce, topped with toasted pecans and mini marshmallows. It’s a nostalgic and comforting side dish perfect for holiday gatherings, combining sweet, spicy, and nutty flavors with a gooey marshmallow finish.
Ingredients
Scale
Sweet Potatoes
- 5-6 medium sweet potatoes, peeled and cut into thin medallions
Sauce
- ¼ cup unsalted butter
- ¼ cup brown sugar (light or dark)
- ½ cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
Toppings
- ¼ cup chopped pecans or walnuts
- ½ cup mini marshmallows (add more for extra sweetness, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for baking the scalloped sweet potatoes.
- Prepare Sweet Potatoes: Peel the sweet potatoes and use a mandoline slicer or sharp knife to cut them into thin medallions. Arrange the sliced sweet potatoes evenly in a baking dish.
- Make the Sauce: In a small or medium saucepan, combine unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Place over medium heat and stir continuously as the ingredients melt and blend into a smooth sauce.
- Coat Sweet Potatoes with Sauce: Once the sauce is fully melted and combined, use a pastry brush to evenly spread about three-quarters of the sauce over the sweet potato slices in the baking dish.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, until the sweet potatoes are tender.
- Add Remaining Sauce and Toppings: Remove the foil and distribute the remaining quarter of the sauce evenly over the potatoes. Sprinkle chopped pecans and mini marshmallows on top.
- Broil to Toast Marshmallows: Set your oven to the broil setting and place the dish back in the oven for 1-2 minutes. Watch carefully to toast the marshmallows until golden brown but not burnt.
- Cool and Serve: Remove the dish from the oven and allow it to cool for 10-15 minutes before serving to let flavors settle and to avoid burning yourself. Enjoy your scalloped sweet potatoes!
Notes
- Using a mandoline slicer for the sweet potatoes ensures uniform thin slices, which cook evenly and faster.
- If using salted butter, omit the additional ¼ teaspoon of added salt in the sauce to avoid over-salting.
- Feel free to add extra mini marshmallows for a sweeter, gooier top layer.
- Watch carefully during broiling as marshmallows toast quickly and can burn in seconds.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
