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–+ servings
Scalloped Sweet Potatoes

Savory Scalloped Sweet Potatoes with Crunchy Pecan Topping

An irresistible recipe for Scalloped Sweet Potatoes with a crunchy pecan topping, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 3 medium Sweet Potatoes peeled and sliced into thin medallions
  • 1 teaspoon Salt use sparingly
For the Sauce
  • 1/2 cup Unsalted Butter adds richness and a creamy texture
  • 1 cup Brown Sugar sweetens the sauce
  • 1/4 cup Water helps dissolve the sugar
  • 1 teaspoon Ground Cinnamon adds warm depth
  • 1 teaspoon Ground Cloves infuses distinct flavor
  • 1 teaspoon Ground Nutmeg elevates flavor profile
For the Topping
  • 1 cup Chopped Pecans or Walnuts provides crunch
  • 2 cups Mini Marshmallows sweetens the top

Equipment

  • Oven
  • Saucepan
  • mandoline slicer
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Peel the sweet potatoes and slice them into thin medallions.
  3. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, water, and spices until well combined.
  4. In a greased baking dish, layer half of the sweet potato medallions and drizzle with ¾ of the sauce.
  5. Cover the dish with aluminum foil and bake for 45-50 minutes until tender.
  6. After baking, remove foil, drizzle remaining sauce, and top with pecans and marshmallows.
  7. Broil for 1-2 minutes until marshmallows are golden brown.
  8. Let cool for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 450mgFiber: 4gSugar: 15gVitamin A: 18000IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

Soak sliced sweet potatoes in water to prevent browning if prepping in advance. For a creamier sauce, swap water for heavy cream.

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