Scalloped Sweet Potatoes with Marshmallows and Pecans (Print version)
Tender scalloped sweet potatoes baked in a buttery spiced cream sauce, then finished with toasted pecans and golden mini marshmallows.
# Ingredients:
For the sweet potatoes
01 -
3 lb (1.36 kg) sweet potatoes, peeled and sliced 1/8 inch thick
02 -
1 tablespoon softened butter, for the baking dish
For the spiced cream
03 -
3/4 cup (180 ml) heavy cream
04 -
4 tablespoons (56 g) unsalted butter
05 -
1/3 cup (70 g) packed light brown sugar
06 -
2 tablespoons maple syrup
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
3/4 teaspoon fine salt
For the topping
11 -
3/4 cup (85 g) chopped pecans
12 -
2 cups (100 g) mini marshmallows
# Instructions:
01 -
Preheat the oven to 375°F. Butter a 9x13-inch baking dish or a similar 3-quart casserole dish.
02 -
In a small saucepan over low heat, warm the cream, butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt until the butter melts. Do not boil.
03 -
Arrange the sweet potato slices in overlapping rows in the prepared dish. Pour the warm cream mixture evenly over the slices, letting it run between the layers.
04 -
Cover tightly with foil and bake for 35 minutes. Carefully remove the foil and baste the top with some of the cream from the edges of the dish.
05 -
Bake uncovered for 18-22 minutes, until the sweet potatoes are tender when pierced with a thin knife and the cream is bubbling around the edges.
06 -
Scatter the chopped pecans over the top and bake for 8 minutes, just until fragrant.
07 -
Top with mini marshmallows. Broil for 1-3 minutes, watching closely, until the marshmallows are puffed and golden. Let rest 10 minutes before serving.
# Good to know:
01 -
Slice the sweet potatoes evenly so the layers cook at the same pace.
02 -
Add marshmallows only at the end to keep them from burning.
03 -
Best served warm after a 10-minute rest.