Scalloped Sweet Potatoes
Ingredients
Sweet Potato Preparation
- 5-6 medium sweet potatoes, peeled and cut into thin medallions Aim for about 1/8" thickness.
Glaze Ingredients
- 1/4 cup unsalted butter Use salted if that's what you have.
- 1/4 cup brown sugar Light or dark both work; dark gives a deeper molasses note.
- 1/2 cup water For a richer sauce, swap with heavy cream.
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1/4 tsp salt
Topping Ingredients
- 1/4 cup chopped pecans Or walnuts.
- 1/2 cup mini marshmallows Or more to taste.
Instructions
Preparation
- Preheat oven to 400°F (204°C) and grease a 9x13 baking dish.
- Peel sweet potatoes and slice into thin medallions about 1/8" thick.
- Arrange the slices in overlapping rows in the baking dish.
Making the Glaze
- In a saucepan over medium heat, combine butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir until melted and glossy (3–5 minutes).
- Brush about 3/4 of the glaze over the arranged sweet potatoes and cover tightly with foil.
Baking
- Bake covered for 45–50 minutes until tender.
- Remove foil and distribute the remaining glaze over the top. Sprinkle with chopped pecans and mini marshmallows.
- Switch oven to broil and bake for an additional 1–2 minutes to toast the marshmallows, watching closely.
Serving
- Let cool for 10–15 minutes to set the glaze, then serve.
Notes
Can be made ahead by assembling and refrigerating up to 24 hours. Omit marshmallows for a savory option. For less sweetness, reduce the brown sugar or add lemon juice.