Jkawe

Vegetarian

Easy Scalloped Sweet Potatoes

Scalloped sweet potatoes are a layered, baked holiday side made with thinly sliced sweet potatoes and a lightly spiced cream. This version is made without cheese, relying instead on brown sugar, cinnamon, cloves, and butter for balance. Pecans add crunch, and marshmallows are added only at the end, so the dish stays structured and sliceable. It’s designed for Thanksgiving and Christmas meals where you want something special without complicated prep.

  • Prep30 min
  • Cook1 hr
  • Total1 hr 30 min
  • Makes6 servings
  • Calories554
Easy Scalloped Sweet Potatoes

Method

  1. 1

    Preheat the oven to 350 degrees Fahrenheit and spray a 9x13-inch casserole dish with non-stick spray.

  2. 2

    Place the sliced sweet potatoes into the pan then drizzle the heavy cream over top evenly.

  3. 3

    Sprinkle the brown sugar around on top then put the slices of butter between the sliced potatoes.

  4. 4

    Sprinkle the cinnamon and cloves around on top and follow it up with the pecans.

  5. 5

    Bake for 55-65 minutes or until the potatoes are tender and cooked through. (Halfway through, drizzle some of the sauce around on top of the potatoes so that the tops are fully cooked as well.)

  6. 6

    Set the oven to broil then sprinkle the marshmallows on top and broil for 1-2 minutes or until the marshmallows are light and golden. (Keep an eye on the potatoes during this process being careful not to burn the marshmallows.)

Notes

You don’t need to par boil the sweet potatoes before roasting them in this dish. They are cooked in a hot oven until tender. Don't walk away from the broiler when browning the marshmallows, otherwise you risk the marshmallows burning and becoming bitter. You can assemble the whole dish, up to the point of placing it into the oven to cook. Then cover with aluminum foil and store in the refrigerator until you are ready to cook, baking within 2 days of preparation. When ready to bake, remove the dish from the refrigerator 30 minutes beforehand to allow the dish to come to room temperature, then bake in the hot oven and finish the recipe as directed in the recipe card. Storage: Once cooked and cooled, these scalloped sweet potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

Per serving

  • Carbs58 g
  • Protein5 g
  • Fat36 g
  • Fiber6 g

Also filed under

Vegetarian Sides

Cook next