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–+ servings
Scalloped Sweet Potatoes

Deliciously Buttery Scalloped Sweet Potatoes for Festive Feasts

Transform your festive table with these Scalloped Sweet Potatoes, layered with sweet potatoes and a buttery brown sugar sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base
  • 4 large Sweet Potatoes peeled and sliced into medallions
  • 4 tablespoons Unsalted Butter or salted butter
For the Sauce
  • 3/4 cup Brown Sugar light or dark
  • 1/2 cup Water
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 1 pinch Salt
For the Topping
  • 1/2 cup Chopped Pecans or walnuts
  • 1 cup Mini Marshmallows

Equipment

  • Oven
  • Baking dish
  • Medium saucepan
  • mandoline slicer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Peel the sweet potatoes and slice them into thin medallions, about 1/4 inch thick.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat and stir in 3/4 cup of brown sugar, 1/2 cup of water, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, and a pinch of salt.
  4. Brush three-quarters of the sauce evenly over the sweet potato medallions.
  5. Cover the baking dish with aluminum foil and bake for 45-50 minutes.
  6. After baking, pour the reserved sauce over the sweet potatoes and sprinkle with chopped pecans and mini marshmallows.
  7. Broil for 1-2 minutes until marshmallows are golden-brown.
  8. Let the dish cool for about 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 500mgFiber: 5gSugar: 15gVitamin A: 18000IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

For uniform slices, use a mandoline slicer. Store leftovers in an airtight container for up to 3-5 days.

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