Description
This Best Thanksgiving Scalloped Sweet Potatoes recipe features thinly sliced sweet potatoes baked in a rich, buttery brown sugar and spice sauce, topped with toasted pecans and mini marshmallows for a festive holiday side dish that’s both sweet and comforting.
Ingredients
Scale
Sweet Potatoes
- 5-6 medium sweet potatoes, peeled and cut into thin medallions
Sauce and Toppings
- ¼ cup unsalted butter
- ¼ cup brown sugar (light or dark)
- ½ cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup chopped pecans (or walnuts)
- ½ cup mini marshmallows
Instructions
- Preheat oven: Set your oven to 400°F (204°C) and allow it to fully preheat while you prepare the sweet potatoes.
- Prepare sweet potatoes: Peel the sweet potatoes and slice them into thin medallions using a mandoline slicer for even thickness, or carefully with a knife. Arrange the slices evenly in a baking dish.
- Make sauce: In a small or medium saucepan over medium heat, combine the unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir continuously until the butter melts and the mixture is smooth and well combined.
- Apply sauce and bake covered: Use a pastry brush to evenly coat about three-quarters of the sauce over the sweet potato slices. Cover the baking dish tightly with foil and bake in the preheated oven for 45-50 minutes, until the sweet potatoes are tender.
- Add toppings and broil: Remove the foil from the baking dish and brush the remaining sauce over the potatoes. Sprinkle the chopped pecans and mini marshmallows evenly on top.
- Toast marshmallows: Place the baking dish under the oven’s broiler for 1-2 minutes, watching carefully to toast the marshmallows lightly without burning.
- Cool and serve: Take the dish out of the oven and let it cool for 10-15 minutes before serving to allow flavors to meld and the dish to set slightly.
Notes
- For even slices, use a mandoline slicer to cut the sweet potatoes into thin medallions; a knife can be used but uneven slices may affect cooking time.
- If using salted butter instead of unsalted, omit the additional ¼ teaspoon salt to prevent oversalting.
- Feel free to add extra mini marshmallows on top for a sweeter, more indulgent dish.
- Keep a close eye on the marshmallows during broiling as they can burn quickly.
- This dish pairs perfectly with roasted turkey or ham for a traditional Thanksgiving meal.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 290
- Sugar: 20g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 25mg
