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
Scale
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
