Irresistibly Creamy Scalloped Sweet Potatoes Delight

Delightful scalloped sweet potatoes enriched with a brown sugar sauce, crowned with mini marshmallows and pecans, perfect for festive occasions.

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Prep Time 15

Cook Time 50

Cooling Time 15

Total Time 1 20

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potatoes

4 medium Sweet Potatoes peeled and cut into thin medallions
4 tablespoons Unsalted Butter can substitute with salted butter, reduce salt by ¼ tsp

For the Sauce

1 cup Brown Sugar light or dark both work
½ cup Water
1 teaspoon Ground Cinnamon
½ teaspoon Ground Cloves
½ teaspoon Ground Nutmeg use sparingly
½ teaspoon Salt adjust if using salted butter

For the Topping

¾ cup Chopped Pecans
2 cups Mini Marshmallows add more for extra sweetness

Equipment

Oven
Medium saucepan
Baking Dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Wash, peel, and slice sweet potatoes into thin medallions, about 1/8 inch thick. Arrange in a baking dish.
In a saucepan over medium heat, combine butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir until melted and dissolved.
Brush three-quarters of the sauce over the sweet potatoes, ensuring even coating.
Cover with aluminum foil and bake for 45-50 minutes until tender.
Remove foil, drizzle remaining sauce, and top with pecans and marshmallows.
Switch to broil for 1-2 minutes until marshmallows are golden brown.
Let cool for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 250mgPotassium: 550mgFiber: 4gSugar: 20gVitamin A: 18000IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Use a mandoline slicer for even thickness of sweet potatoes. Ensure proper sauce coating for best flavor.

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