Heavenly Scalloped Sweet Potatoes with Marshmallows & Pecan Crunch

This heavenly scalloped sweet potatoes recipe features a delectable brown sugar sauce, topped with mini marshmallows and crunchy pecans.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Cooling Time 5

Total Time 1 5

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dish

3 pounds Sweet Potatoes peeled and sliced into thin medallions
¼ cup Unsalted Butter or substitute with salted butter
½ cup Brown Sugar light or dark variety
½ cup Water or substitute with heavy cream for a richer sauce

For the Spice Blend

1 teaspoon Ground Cinnamon
⅛ teaspoon Ground Cloves use sparingly
⅛ teaspoon Ground Nutmeg a little goes a long way
1 pinch Salt just a pinch to balance sweetness

For the Toppings

1 cup Chopped Pecans or use walnuts as an alternative
2 cups Mini Marshmallows add extra if desired

Equipment

Baking dish
mandoline slicer
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Peel and slice the sweet potatoes into thin medallions and arrange them in a greased baking dish.
In a saucepan, combine butter, brown sugar, water, and spices. Heat until melted and combined.
Pour ¾ of the sauce over the sweet potatoes, cover with foil, and bake for 45-50 minutes.
Remove foil, drizzle remaining sauce over, and sprinkle with pecans and marshmallows.
Broil for 1-2 minutes until marshmallows are toasted.
Cool slightly before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 4gSugar: 12gVitamin A: 19250IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Slice sweet potatoes evenly for consistent cooking. Use a mandoline for best results.

Tried this recipe?

Let us know how it was!