Best Scalloped Sweet Potatoes with Toasted Marshmallow Bliss
Experience the comfort of the Best Scalloped Sweet Potatoes with layers of buttery sweet potatoes and gooey marshmallows.
Equipment
- - Oven
- - Baking dish
- Small saucepan
- - Knife
- - Cutting board
Ingredients
For the Sweet Potatoes
- 5-6 medium sweet potatoes peeled and sliced into medallions
For the Sauce
- ¼ cup unsalted butter melting into a creamy base
- ¼ cup brown sugar adding sweetness
- ½ cup water helps create a luscious sauce
- 1 teaspoon ground cinnamon infusing warm notes
- 1 teaspoon ground cloves providing a hint of spice
- 1 teaspoon ground nutmeg adding depth and warmth
- ¼ teaspoon salt bringing flavors together
For the Topping
- ¼ cup chopped pecans offering delightful crunch
- ½ cup mini marshmallows perfect for gooey topping
Instructions
Directions
- Preheat your oven to 400°F.
- Prepare the sweet potatoes by peeling them and cutting them into thin medallions.
- Melt the sauce ingredients together in a small saucepan over medium heat.
- Brush ¾ of your melted sauce onto the sweet potato medallions.
- Cover the baking dish tightly with foil and bake for 45-50 minutes.
- Uncover and drizzle remaining sauce over the sweet potatoes.
- Sprinkle chopped pecans and mini marshmallows on top.
- Broil for 1-2 minutes, watching closely to toast marshmallows.
- Cool the dish slightly before serving.
Notes
Optional: Drizzle with extra melted butter for added richness.