Description
This Best Thanksgiving Scalloped Sweet Potatoes recipe offers a comforting and festive side dish featuring thinly sliced sweet potatoes baked in a spiced butter and brown sugar sauce, topped with crunchy pecans and toasted mini marshmallows. Perfect for holiday gatherings, it combines warm autumnal flavors and a delightful mix of textures.
Ingredients
Scale
Sweet Potatoes
- 5-6 medium sweet potatoes, peeled and cut into thin medallions
Sauce
- 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
Toppings
- ¼ cup chopped pecans or walnuts
- ½ cup mini marshmallows
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the sweet potatoes.
- Prepare sweet potatoes: Peel the sweet potatoes and slice them into thin medallions using a mandoline slicer or a sharp knife. Arrange the slices evenly in your baking dish to ensure uniform cooking.
- Make the sauce: Place a small to medium saucepan over medium heat on the stovetop. Add the unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir continuously as the butter melts and the sugars dissolve to form a smooth and fragrant sauce.
- Apply the sauce: Using a pastry brush, coat about ¾ of the sauce evenly over the arranged sweet potato slices. This infuses the potatoes with sweet and spiced flavor during baking.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45-50 minutes, allowing the potatoes to cook through and absorb the sauce.
- Add toppings: Remove the foil and pour the remaining ¼ of the sauce over the potatoes. Sprinkle chopped pecans and mini marshmallows evenly on top to provide crunch and sweetness.
- Broil marshmallows: Place the baking dish back in the oven and set it to broil. Broil for 1-2 minutes, watching closely until the marshmallows are toasted golden. This step adds a delightful caramelized finish.
- Cool and serve: Remove from the oven and let the dish cool for 10-15 minutes before serving to allow the flavors to settle and the potatoes to firm slightly. Enjoy your festive scalloped sweet potatoes!
Notes
- For consistent thin slices, a mandoline slicer is highly recommended over using a knife.
- If using salted butter, omit the additional ¼ teaspoon salt in the sauce.
- Feel free to add extra mini marshmallows on top for a sweeter finish.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 25mg
