Scalloped Sweet Potatoes

This sweet potato casserole transforms humble tubers into a show-stopping side dish that perfectly balances sweetness with warming spices. The medallion-cut potatoes create elegant layers that cook evenly while absorbing all the delicious flavors of the butter-sugar glaze.

I first served this at Thanksgiving when looking for an alternative to the traditional marshmallow-topped casserole. My mother-in-law who claimed to dislike sweet potatoes asked for the recipe before dinner was even over.

Ingredients

• Sweet potatoes: Choose firm medium-sized ones with smooth unblemished skin for best flavor and texture
• Unsalted butter: Creates a rich base for the sauce while allowing you to control salt levels
• Brown sugar: Adds caramel notes that complement the natural sweetness of the potatoes
• Water: Thins the sauce to perfect coating consistency
• Cinnamon, ground cloves, nutmeg: This trio of warming spices creates the classic flavor profile we associate with fall cooking
• Salt: Just enough to enhance the natural flavors without making the dish salty
• Chopped pecans: Adds texture contrast and nutty flavor that pairs beautifully with the sweet elements
• Mini marshmallows: Creates that nostalgic toasted topping and adds delightful gooey texture

Step-by-Step Instructions

Prepare the potatoes:

Peel your sweet potatoes thoroughly and slice them into thin medallions about 1/4-inch thick. Uniform thickness ensures they cook evenly throughout. Arrange them in your baking dish with slight overlapping for both visual appeal and to help them stay moist during baking.

Create the spiced butter sauce:

Combine unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg and salt in a saucepan over medium heat. Stir continuously as ingredients melt together to prevent burning. The mixture should become glossy and smooth, with all sugar crystals fully dissolved. This takes about 4-5 minutes.

First bake:

Using a pastry brush, lovingly coat the arranged sweet potato medallions with about three-quarters of your spiced butter mixture. The brush helps get into all the nooks between potatoes. Cover tightly with foil which traps steam and helps the potatoes cook through without drying out. Bake at 400°F for 45-50 minutes or until potatoes are fork-tender.

Final touches:

Remove the foil and brush the remaining spiced butter mixture over the now-tender potatoes. This second application adds a fresh burst of flavor. Sprinkle chopped pecans evenly across the top, followed by mini marshmallows. The pecans will toast slightly while the marshmallows melt.

Broil to perfection:

Switch your oven to broil setting and return the dish to the oven. Watch carefully as the marshmallows will brown quickly, typically in just 1-2 minutes. You want them golden brown with slightly crispy tops, not burnt. This final step creates that irresistible caramelized finish.

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My grandmother always insisted on using fresh-grated nutmeg in this recipe, claiming it made all the difference. The first time I tried it her way, I understood immediately. That small touch elevates the entire dish from good to unforgettable. Now I keep whole nutmeg in my spice drawer year-round.

Make-Ahead Options

This dish works beautifully as a prepare-ahead option. You can slice the potatoes and create the butter-sugar mixture up to two days before serving. Store the sauce in an airtight container in the refrigerator and the peeled, sliced potatoes submerged in cold water in the refrigerator to prevent browning. On serving day, simply drain and pat dry the potatoes, then proceed with assembly and baking. You can even complete all steps except the final broiling, refrigerate overnight, and just do the marshmallow toasting right before dinner.

Perfect Pairings

These scalloped sweet potatoes complement both poultry and pork beautifully. They shine alongside a roasted turkey or ham at holiday dinners but work equally well with a simple roasted chicken for Sunday supper. For a complete meal, pair with something green like roasted Brussels sprouts or a simple salad with vinaigrette to balance the sweetness. The dish is substantial enough that you might skip dinner rolls or other starchy sides when serving it.

Ingredient Swaps and Variations

If dietary concerns or pantry limitations arise, this recipe adapts beautifully. For a dairy-free version, substitute coconut oil for butter. The subtle coconut flavor actually enhances the sweet potatoes nicely. Vegans can skip the marshmallows or use plant-based varieties now available in many stores. The brown sugar can be replaced with maple syrup or coconut sugar, though you might reduce the water slightly to compensate for the additional liquid. For those avoiding nuts, pepitas or sunflower seeds provide similar crunch without allergen concerns. You can also transform this into a savory side by omitting the marshmallows and sugar, instead using herbs like rosemary and thyme in the butter mixture.

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Enjoy this sweet potato casserole as the perfect holiday centerpiece or a comforting side dish for family gatherings.

Frequently Asked Questions

→ Can I use dark brown sugar instead of light?

Yes, dark brown sugar works well and gives a deeper molasses flavor. Adjust to your taste preference.

→ How do I prevent the marshmallows from burning?

Broil only for 1-2 minutes and watch closely. Remove as soon as the marshmallows turn golden brown.

→ Can I substitute pecans with another nut?

Yes, walnuts are a great alternative. You can also skip the nuts if needed for allergies or taste.

→ Do I need to peel the sweet potatoes?

Peeling is recommended to ensure a smooth texture and better layering in the final bake.

→ Can I prepare this dish ahead of time?

Yes, prep the potatoes and sauce in advance, store covered in the fridge, and bake fresh before serving.