If you’re anything like me, you crave a sweet potato dish that feels indulgent but still has a warm, cozy holiday vibe. That’s why this Sweet Potatoes with Spiced Pecan Topping Recipe quickly became a staple in my kitchen. It’s comfort food elevated, with tender scalloped sweet potatoes bathed in spiced butter sauce, then topped with crunchy pecans and gooey marshmallows. Trust me, once you try this, it’ll be impossible to go back to plain old sweet potatoes again!
Why You’ll Love This Recipe
- Perfect balance of flavors: The warm spices perfectly complement the natural sweetness of the potatoes and pecans.
- Simple to prepare: Few ingredients with straightforward steps make this a stress-free holiday side dish.
- Texture delight: Creamy scalloped layers contrasted with crunchy spiced pecans and toasty marshmallows.
- Family favorite: My loved ones ask for this every Thanksgiving and holiday season.
Ingredients You’ll Need
Getting your ingredients just right is key here. I love using fresh spices to really make those autumn notes pop. A mandoline slicer is my secret weapon for slicing the sweet potatoes thinly and evenly—makes a huge difference in texture!
- Sweet potatoes: Look for firm, medium-sized ones for even cooking and a great balance of sweetness.
- Unsalted butter: I always opt for unsalted so I can control the saltiness perfectly.
- Brown sugar: Light or dark works fine—dark adds a richer molasses flavor if you like that.
- Water: Helps create the sauce that steams the potatoes tender.
- Ground cinnamon: The warm backbone spice in this dish.
- Ground cloves: A tiny amount goes a long way for cozy depth.
- Ground nutmeg: Adds a subtle nutty warmth you won’t want to skip.
- Salt: Balances the sweetness just right.
- Chopped pecans: For crunch and nuttiness—a must-have topping.
- Mini marshmallows: The final gooey, toasty touch that everyone raves about.
Variations
I love experimenting with this recipe depending on what I have on hand or who I’m cooking for. Feel free to swap out pecans for walnuts or even add a hint of orange zest to the sauce for a fresh twist.
- Nut swap: If you’re allergic or just prefer walnuts, they’ll work wonderfully with the spices and sweetness.
- Marshmallow boost: My family can never get enough marshmallows, so I sometimes sprinkle an extra handful on top before broiling.
- Spice adjustments: If you want it spicier, a pinch of ginger or allspice really livens things up.
- Dairy-free option: Try vegan butter and omit marshmallows or use a plant-based marshmallow to keep it allergy-friendly.
How to Make Sweet Potatoes with Spiced Pecan Topping Recipe
Step 1: Thinly Slice Your Sweet Potatoes
Start by peeling your sweet potatoes and slicing them into thin medallions. I can’t recommend using a mandoline slicer enough here—it makes your slices perfectly even and speed up prep. Even slices are key for uniform cooking and that tender scalloped texture everyone loves.
Step 2: Make the Spiced Butter Sauce
In a small saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, water, cinnamon, cloves, nutmeg, and salt until everything is combined and smooth. This sauce is the magic glue that brings the sweet potatoes, spices, and pecans together, so don’t rush this step!
Step 3: Layer and Bake
Arrange your thin sweet potato slices evenly in a buttered baking dish. Use a pastry brush to coat about three-quarters of your sauce over the potatoes. Cover with foil to keep all the moisture in, then bake at 400°F for about 45-50 minutes until the potatoes are tender.
Step 4: Add Toppings and Broil
Carefully remove the foil and brush on the remaining sauce. Sprinkle the chopped pecans evenly across the top, then scatter the mini marshmallows over everything. Pop the dish back into the oven on the broil setting for 1-2 minutes—just until those marshmallows toast golden. Keep a close eye on it; marshmallows can go from perfect to burnt in seconds!
Step 5: Let it Rest and Serve
Once out of the oven, let your sweet potatoes cool for 10-15 minutes. This resting step helps the sauce thicken slightly so each bite is velvety without being runny. Then scoop, serve, and watch the smiles around the table.
Pro Tips for Making Sweet Potatoes with Spiced Pecan Topping Recipe
- Use a Mandoline Slicer: Thin, uniform slices cook evenly and layer beautifully—saving you from a mushy or undercooked texture.
- Brush on Sauce Generously: Distribute the spiced butter well to coat every potato slice; it seals in moisture and maximizes flavor.
- Watch the Broil Step Closely: Marshmallows toast quickly—stay nearby so your topping is golden and melty, not burnt.
- Let it Rest Before Serving: This keeps the dish from being runny and helps the flavors meld for that perfect bite.
How to Serve Sweet Potatoes with Spiced Pecan Topping Recipe
Garnishes
I like to add a sprinkle of fresh chopped parsley or a light dusting of cinnamon before serving—it adds a pop of color and a subtle fresh note that balances the sweet richness.
Side Dishes
This dish pairs beautifully with roasted turkey or ham. For a complete meal, I serve it alongside green bean almondine and a crisp autumn salad with apple slices and pomegranate seeds.
Creative Ways to Present
For holiday dinners, I like to bake the sweet potatoes in individual ramekins—each topped with a sprinkle of toasted pecans and a single toasted marshmallow. It makes the dish feel extra special and festive when served at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered tightly in the refrigerator. The flavors actually deepen after a day or two! I find the texture holds up well if you gently reheat it.
Freezing
I’ve frozen the fully baked dish before, wrapped tightly in foil and plastic wrap. It thaws nicely overnight in the fridge, though the marshmallow topping loses some crispness and may look a bit more melted.
Reheating
Reheat leftovers in the oven at 350°F covered with foil for about 15-20 minutes, until warmed through. If you want to revive a bit of that toasted marshmallow texture, finish briefly under the broiler—but watch it carefully!
FAQs
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Can I use frozen sweet potatoes for this Sweet Potatoes with Spiced Pecan Topping Recipe?
Fresh sweet potatoes work best here because you want those nice thin slices that hold their shape during baking. Frozen sweet potatoes can be softer and watery, which may impact the scalloped texture. If frozen is all you have, thaw and pat dry well before slicing, but fresh is definitely preferred.
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What can I substitute for marshmallows if I don’t have any?
If marshmallows aren’t your thing or you want a less sweet topping, you can skip them entirely or use a crunchy topping like brown sugar mixed with chopped pecans and a little melted butter. It won’t have that gooey element but will still add a lovely crunch.
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Can I prep this recipe ahead of time?
Absolutely! You can assemble the layered sweet potatoes and sauce in your dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add the pecan and marshmallow topping right before broiling for best results.
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What if I don’t like cloves?
If cloves aren’t your favorite spice, you can reduce the amount or omit it entirely. The cinnamon and nutmeg still provide plenty of warm holiday flavor that complements the sweet potatoes beautifully.
Final Thoughts
Honestly, this Sweet Potatoes with Spiced Pecan Topping Recipe has become my go-to for making holidays feel extra special without spending hours in the kitchen. I love how everyone lights up when I bring this dish to the table—it feels like a warm hug on a plate. If you want to wow your family or friends with something that’s both impressive and comforting, I can’t recommend this enough. Give it a try and let me know how much your crew enjoys it!
Print
Sweet Potatoes with Spiced Pecan Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
A classic Thanksgiving side dish featuring thinly sliced sweet potatoes baked in a buttery, spiced brown sugar sauce, topped with toasted pecans and melty mini marshmallows for a perfect balance of sweet and savory flavors.
Ingredients
Sweet Potatoes
- 5-6 medium sweet potatoes, peeled and cut into thin medallions
Sauce
- ¼ cup unsalted butter
- ¼ cup brown sugar (light or dark)
- ½ cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
Toppings
- ¼ cup chopped pecans (or walnuts)
- ½ cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the scalloped sweet potatoes.
- Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into thin medallions using a mandoline slicer or knife. Arrange the slices evenly in a baking dish.
- Make the Sauce: In a small or medium saucepan on the stovetop, combine unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Heat over medium heat, stirring until the mixture is fully melted and blended into a smooth sauce.
- Coat Sweet Potatoes: Using a pastry brush, evenly spread about three-quarters of the prepared sauce over the layered sweet potato medallions.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45-50 minutes, until sweet potatoes are tender.
- Add Toppings: Remove the foil and spread the remaining sauce evenly over the baked sweet potatoes. Sprinkle chopped pecans and mini marshmallows on top.
- Broil the Topping: Place the baking dish under the broiler for 1-2 minutes to toast the marshmallows until golden brown. Monitor carefully to avoid burning.
- Cool and Serve: Remove from oven and let the dish cool for 10-15 minutes before serving to allow flavors to meld and topping to set.
Notes
- Use a mandoline slicer for uniform, thin slices of sweet potato, which ensures even cooking.
- If using salted butter, omit the additional ¼ teaspoon salt in the sauce to avoid oversalting.
- Feel free to add extra mini marshmallows on top for an even sweeter finish.
- Watch the dish closely while broiling, as marshmallows toast very quickly and can burn easily.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 20mg
