Irresistibly Creamy Scalloped Sweet Potatoes for Your Feast

Deliciously creamy scalloped sweet potatoes combine sweet and savory flavors, perfect for holiday meals.

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Prep Time 20

Cook Time 50

Cooling Time 15

Total Time 1 25

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sweet Potato Layer

2 pounds Sweet Potatoes Peeled and cut into thin medallions
4 tablespoons Unsalted Butter Use salted only if omitting extra salt
1 cup Water For sauce consistency

For the Flavorful Sauce

1 cup Brown Sugar Light or dark variety
1 teaspoon Ground Cinnamon Key spice
1/4 teaspoon Ground Cloves Use sparingly
1/4 teaspoon Ground Nutmeg Adds great complexity
1 teaspoon Salt Essential for balance

For the Crunchy Topping

1 cup Chopped Pecans Could substitute walnuts
2 cups Mini Marshmallows Add more for extra sweetness

Equipment

Oven
9x13-inch baking dish
mandoline slicer
medium saucepan

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Peel and slice sweet potatoes into thin medallions.
Combine butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt in a saucepan. Cook until smooth.
Arrange sweet potato medallions in the baking dish and brush with ¾ of the sauce.
Cover with foil and bake for 45-50 minutes until tender.
Remove foil, drizzle remaining sauce, and sprinkle pecans and marshmallows.
Broil on high for 1-2 minutes until marshmallows are golden.
Cool for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 250mgPotassium: 450mgFiber: 5gSugar: 12gVitamin A: 12000IUVitamin C: 25mgCalcium: 40mgIron: 1mg

Notes

For uniform slices, use a mandoline; you can prepare the dish a day in advance.

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