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This cinnamon scalloped sweet potatoes dish is perfect for cozy dinners that feel both comforting and a little special. It blends sweet and savory flavors with a creamy, tender texture crowned by golden toasted marshmallows and crunchy pecans. This recipe became my favorite during holiday meals but also works as a satisfying side for any weeknight.
I first made this when craving a twist on traditional casseroles and now it’s a requested favorite at family gatherings.
Ingredients
- Three large sweet potatoes sliced thin: for even cooking and layering
- Butter: to add richness and help brown the marshmallows
- Heavy cream: provides a luscious sauce that soaks into the potatoes
- Brown sugar: adds sweetness that perfectly balances the cinnamon
- Ground cinnamon: for warmth and depth of flavor — fresh ground if possible
- Salt: enhances all the sweet flavors and keeps the dish balanced
- Vanilla extract: for a subtle fragrant note that lifts the sauce
- Mini marshmallows: melt just right and get beautifully golden on top
- Chopped pecans: for a crunchy contrast and nutty flavor — look for fresh nuts without bitterness
Instructions
- Build The Oven Base:
- Preheat your oven to 375 degrees Fahrenheit then grease your baking dish with butter evenly. This prevents sticking and helps the flavors meld.
- Prepare The Potatoes:
- Peel the sweet potatoes carefully then slice into rounds about one eighth to one quarter inch thick. Thin slices cook more evenly and absorb the sauce better.
- Make The Cream Sauce:
- In a medium saucepan melt the butter gently. Stir in heavy cream, brown sugar, cinnamon, vanilla extract and salt. Warm the sauce just until the sugar dissolves completely—do not boil. This lets the flavors combine beautifully.
- Layer The Potatoes:
- Arrange half of the sweet potato slices in the greased dish in an even layer. Pour half of the warm cream sauce over them making sure everything is covered. Repeat these layers with the remaining potatoes and sauce.
- Bake Covered:
- Cover the dish tightly with foil to trap steam and bake in the oven for thirty five to forty minutes until the sweet potatoes are fork tender but not mushy. This slow cook softens the potatoes and blends the sauce in.
- Add The Topping:
- Remove the foil and sprinkle the baking dish evenly with mini marshmallows and the chopped pecans. Return the dish to the oven uncovered and bake for another ten to fifteen minutes until the marshmallows are golden and toasted.
- Rest Before Serving:
- Allow the casserole to rest for about five to ten minutes outside the oven. This helps the sauce to thicken slightly and makes serving easier.
Storage tips Store leftovers covered in the refrigerator and use within four days. Reheat gently in an oven or microwave until warmed through but not overcooked or the cream sauce might separate.
Ingredient swaps
You can use coconut cream in place of heavy cream for a dairy-free version. Maple syrup or honey work well instead of brown sugar if you want a different natural sweetness. Try chopped walnuts if pecans aren’t available.
Serving ideas
This dish pairs beautifully with roasted chicken, pork tenderloin, or a simple green salad to balance the richness. A sprinkle of fresh herbs like thyme just before serving adds a bright note.
Seasonal twists
Add a pinch of nutmeg or ground cloves to the cream sauce for a deeper holiday spice vibe. For spring, try adding thin slices of cooked carrots or parsnips to the layering for extra color and flavor.
This dish delivers a comforting blend of flavors and textures perfect for any season or occasion.
Frequently Asked Recipe Questions
- → What type of sweet potatoes work best for this dish?
Firm, orange-fleshed sweet potatoes provide the best texture and sweetness. Slice them evenly for uniform baking.
- → Can I substitute heavy cream with a lighter option?
You can use half-and-half or whole milk, but the richness and creaminess may be less pronounced than with heavy cream.
- → How do the marshmallows affect the final dish?
Marshmallows melt and brown on top, adding a toasted sweetness and soft texture that contrasts with the tender potatoes and crunchy pecans.
- → Is it necessary to cover the dish during the first baking stage?
Covering helps the sweet potatoes cook evenly and retain moisture, preventing the cream mixture from evaporating too quickly.
- → Can pecans be replaced with other nuts?
Yes, walnuts or almonds can be used as alternatives, providing a similar crunchy texture and nutty flavor.