Meet your new favorite holiday crowd-pleaser: Scalloped Sweet Potatoes. This irresistible side dish features tender, beautifully baked sweet potato medallions bathed in a glossy brown sugar and spiced butter sauce, then crowned with a crispy topping of toasted marshmallows and pecans. Each forkful delivers a mesmerizing balance of cozy spices, pillowy sweetness, and nutty crunch. Whether you’re planning a festive Thanksgiving spread or just want to bring some warmth to a chilly evening, this dish makes every moment around the table feel like a celebration.

Scalloped Sweet Potatoes Recipe - Recipe Image

Ingredients You’ll Need

What I love about making Scalloped Sweet Potatoes is how each simple ingredient layers into the final, show-stopping result. Every element, from the earthy sweet potatoes to the toasty marshmallows, plays its essential part in this symphony of flavors and textures.

Sweet potatoes: Slice these vibrant tubers into medallions for tender layers and natural sweetness in every bite.
Unsalted butter: Melted butter forms the base of the luscious sauce, allowing the spices to bloom and the sugar to dissolve smoothly.
Brown sugar: Light or dark brown sugar lends deep molasses notes and a beautiful caramel glaze as it bakes.
Water: A bit of water thins out the sauce so it saturates every inch of the potatoes without burning or thickening too quickly.
Cinnamon: Warm, comforting, and aromatic, ground cinnamon wraps the dish in holiday flavor.
Cloves: Just a teaspoon brings a distinct, spiced undertone that makes these sweet potatoes memorable.
Nutmeg: Freshly ground or pre-ground, nutmeg adds a touch of nutty sweetness and depth.
Salt: Enhances all the other flavors and balances the sweetness nicely.
Chopped pecans (or walnuts): Sprinkled on top for a buttery crunch that pairs perfectly with the soft potatoes.
Mini marshmallows: Toasted on top, they melt to a golden, gooey finish that everyone loves.

How to Make

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). A hot oven ensures the sweet potatoes cook evenly and the sauce gets bubbly and rich. It sets the stage for that irresistible caramelization we all crave.

Step 2: Slice and Arrange the Sweet Potatoes

Peel those gorgeous sweet potatoes and slice them into thin, even medallions—aim for about 1/4-inch thick for tender, melt-in-your-mouth layers. Arrange them snugly in a single layer in your favorite baking dish; this helps the sauce envelop every slice beautifully.

Step 3: Prepare the Sauce

In a saucepan over medium heat, melt the unsalted butter. Once it’s all melty and fragrant, stir in the brown sugar, water, cinnamon, cloves, nutmeg, and that essential pinch of salt. Let everything mingle until the sugar dissolves and the sauce looks thick and glossy. Remove from the heat and take a moment to inhale that dreamy aroma!

Step 4: Coat the Sweet Potatoes

With a pastry brush (or a spoon if you’re feeling rustic), coat the sweet potato slices with about three-quarters of your spiced brown sugar sauce. Make sure every medallion gets some love. Cover the baking dish with foil to keep all the moisture in, then bake for 45 to 50 minutes, until the sweet potatoes yield easily to a fork.

Step 5: Add Toppings

Carefully remove the foil (watch out for the steam!), and drizzle the reserved sauce over those now-tender sweet potatoes. Sprinkle on the chopped pecans and scatter the mini marshmallows across the top, making sure every scoop will get a bit of each.

Step 6: Broil to Toast the Marshmallows

Turn on your oven’s broiler, and slide the dish back in for 1 to 2 minutes. Keep a close eye—marshmallows toast quickly. You’re after peaks of golden, lightly caramelized marshmallow, the ultimate finishing touch to your Scalloped Sweet Potatoes.

Step 7: Cool and Serve

Let your masterpiece rest for 10 to 15 minutes before serving. This short wait lets the sauce settle and thickens slightly, making each portion picture-perfect and ready to melt hearts.

How to Serve

Garnishes

For that extra “wow,” finish your Scalloped Sweet Potatoes with a delicate sprinkle of extra toasted pecans or a light dusting of cinnamon right before bringing them to the table. Fresh thyme or a few curls of orange zest can add a hint of freshness and a festive pop of color.

Side Dishes

This dish shines next to classic holiday fare. Pair your Scalloped Sweet Potatoes with savory roasted turkey, herby stuffing, or a rich glazed ham. For a lighter meal, serve with a crisp green salad tossed in a citrus vinaigrette—its acidity balances the sweetness perfectly.

Creative Ways to Present

If you’re hosting a special gathering, bake your Scalloped Sweet Potatoes in individual ramekins for a charming, personal touch. Want to steal the show at a potluck? Layer thinly sliced apples in with the potatoes, or swap out marshmallows for a decadent streusel topping to offer a new twist every time.

Make Ahead and Storage

Storing Leftovers

Store any leftover Scalloped Sweet Potatoes in an airtight container in the refrigerator. They’ll keep well for up to three days, and the flavors continue to deepen, making them even more delicious the next day.

Freezing

You can freeze Scalloped Sweet Potatoes before adding the final marshmallow topping. Cover tightly with plastic wrap and foil, and freeze for up to 2 months. To serve, thaw overnight in the fridge, add your toppings, and reheat as usual.

Reheating

To reheat, place leftovers in an oven-safe dish and cover with foil. Warm at 350°F (175°C) for about 15–20 minutes until heated through. If you want to refresh the marshmallow topping, sprinkle on a few fresh marshmallows and broil briefly before serving.

FAQs

Can I make Scalloped Sweet Potatoes ahead of time?

Absolutely! You can assemble and bake the potatoes with the sauce up to a day in advance. Just hold off on the marshmallows and pecans until right before serving, then broil for a few minutes to toast them up beautifully.

What’s the best type of sweet potato for this recipe?

Look for classic orange-fleshed varieties such as Beauregard or Garnet. They’re naturally sweet, cook up tender, and hold their shape well during baking—ideal for layering and soaking up all that luscious sauce.

Can I make this dairy-free or vegan?

Certainly! Use your favorite dairy-free butter and substitute plant-based mini marshmallows and milk if you’d like to add a splash to the sauce. The result will be just as comforting and crowd-worthy.

Is there a way to make these less sweet?

If you prefer a savory touch, reduce the brown sugar to 2 tablespoons and add more salt or a bit of black pepper. You can also skip the marshmallows altogether and finish with just nuts and fresh herbs for a more subtle sweetness.

Can I use other nuts or toppings?

Yes! Walnuts, sliced almonds, or even candied pecans all work wonderfully. Try a crumble of gingersnap cookies or granola for extra crunch and personality—Scalloped Sweet Potatoes are delightfully adaptable.

Final Thoughts

Sharing Scalloped Sweet Potatoes at your next gathering is a true act of love—they’re sweet, cozy, and festive, with a little bit of magic in every bite. Go ahead, give this recipe a try and see how quickly it disappears from your table!