Cinnamon Scalloped Sweet Potatoes (Printable Version)
Sweet potatoes baked in cinnamon cream, topped with toasted marshmallows and pecans for a rich, comforting dish.
# Ingredients Required:
→ Sweet Potatoes
01 -
3 large sweet potatoes
→ Cream Sauce
02 -
60 g unsalted butter
03 -
240 ml heavy cream
04 -
67 g brown sugar
05 -
1 teaspoon ground cinnamon
06 -
1/2 teaspoon salt
07 -
1 teaspoon vanilla extract
→ Toppings
08 -
150 g mini marshmallows
09 -
60 g chopped pecans
# Guide to Cooking:
01 -
Preheat the oven to 190°C and lightly grease a baking dish with butter.
02 -
Peel and slice sweet potatoes into rounds approximately 3–6 mm thick.
03 -
Melt the butter in a saucepan over low heat. Stir in the heavy cream, brown sugar, cinnamon, vanilla extract, and salt. Warm gently until the sugar has fully dissolved.
04 -
Arrange half of the sweet potato slices in the baking dish, pour half of the cream mixture evenly over them. Repeat with the remaining sweet potatoes and cream sauce.
05 -
Cover the baking dish with foil and bake for 35 to 40 minutes, or until the sweet potatoes are tender when pierced with a fork.
06 -
Remove the foil, evenly sprinkle mini marshmallows and chopped pecans over the potatoes. Return to the oven and bake uncovered for an additional 10 to 15 minutes until marshmallows are golden brown.
07 -
Allow the dish to rest for 5 to 10 minutes before serving to let flavors meld.
# Extra Suggestions:
01 -
Use firm sweet potatoes for best texture. Slicing uniformly ensures even cooking.