Description

This Best Scalloped Sweet Potatoes Brown Sugar Recipe offers a creamy, sweet, and warmly spiced side dish perfect for holiday meals or comforting dinners. Thinly sliced sweet potatoes are layered and baked in a rich brown sugar cream sauce infused with cinnamon, nutmeg, and vanilla, creating a luscious casserole that’s both indulgent and satisfying. Optional mini marshmallows add a classic gooey topping, enhancing the dish’s cozy, nostalgic appeal.

Ingredients

Scale

Sweet Potatoes

2 large sweet potatoes (about 1½ pounds), peeled and thinly sliced (⅛ inch thick)

Sauce

1 cup heavy cream
½ cup packed brown sugar
3 tablespoons butter
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract

Topping (Optional)

½ cup mini marshmallows

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and to ensure easy cleanup.
Slice the Sweet Potatoes: Peel the sweet potatoes and slice them thinly to about ⅛-inch thickness. This thickness helps them bake evenly and become tender. Arrange the slices neatly in the baking dish, slightly overlapping to create layers.
Make the Brown Sugar Sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk continuously until the sugar completely dissolves and the sauce is smooth and slightly thickened.
Assemble the Casserole: Pour the warm brown sugar sauce evenly over the layered sweet potatoes. Use a spatula to gently coat all the slices, making sure the sauce seeps between them for maximum flavor.
Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and bake the casserole for 35 minutes. This step helps soften the sweet potatoes.
Bake Uncovered: Remove the foil and continue baking for another 20–25 minutes, or until the sweet potatoes are fork-tender and the sauce is bubbling and slightly thickened.
Optional Marshmallow Topping: In the last 5 minutes of baking, sprinkle mini marshmallows evenly over the top of the casserole. Return to the oven until the marshmallows are golden and gooey, creating a delightful sweet crust.
Serve: Allow the dish to cool slightly before serving. For a finishing touch, garnish with a light sprinkle of cinnamon or fresh herbs like chopped parsley, if desired. This dish pairs wonderfully with savory mains or as a festive holiday side.

Notes

For a dairy-free version, substitute the heavy cream with coconut cream and use dairy-free butter alternatives.
Adjust the brown sugar quantity to taste if you prefer a less sweet dish.
If you don’t want marshmallows, a sprinkle of toasted pecans or walnuts makes a delicious crunchy topping.
Be sure to slice the sweet potatoes evenly to ensure uniform baking.
This casserole can be prepared a day ahead and reheated in the oven covered to maintain moisture.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: scalloped sweet potatoes, brown sugar side dish, sweet potato casserole, holiday side dish, creamy sweet potatoes, marshmallow topping