Best Scalloped Sweet Potatoes — Thanksgiving Side Dish

I’ve been making scalloped sweet potatoes since my grandmother first taught me how to slice vegetables thinly while telling stories about holiday dinners past. There’s something comforting about the sweet, spiced aroma that fills the kitchen — it instantly brings family to the table. I love this Best Scalloped Sweet Potatoes recipe because it’s both nostalgic and foolproof: tender, caramelized potato medallions layered in a buttery spiced glaze, finished with toasted pecans and gooey marshmallows for a warm, cozy bite. Sweet potatoes have long been a staple in many cultures during harvest and winter celebrations, and this scalloped version is a modern twist that honors that tradition in every spoonful.

Who is this recipe for?

• This recipe is perfect for busy parents, home cooks looking for a comforting holiday side, and anyone who loves easy, crowd-pleasing dishes.

Core ingredients overview:

• This dish features thinly sliced sweet potatoes glazed in a butter-and-brown-sugar sauce spiced with cinnamon, cloves, and nutmeg, then topped with chopped pecans and mini marshmallows for a sweet, toasty finish. The core ingredients are: 5–6 medium sweet potatoes (peeled & cut into thin medallions), ¼ cup unsalted butter, ¼ cup brown sugar (light or dark), ½ cup water, 1 tsp ground cinnamon, 1 tsp ground cloves, 1 tsp ground nutmeg, ¼ tsp salt, ¼ cup chopped pecans (or walnuts), and ½ cup mini marshmallows.

Tools & Ingredients

Tools

• 9×13-inch baking dish — even cooking and good layering.
• Small or medium saucepan — for melting the sauce ingredients evenly.
• Pastry brush — helps distribute sauce onto each sweet potato slice.
• Sharp chef’s knife — for clean, uniform medallions.
• Cutting board — stable surface for slicing.
• Measuring cups and spoons — for consistent flavor.
• Aluminum foil — traps steam for tender potatoes.
• Oven mitts and a baking sheet (optional) — safety when broiling.

Ingredients (with benefits)

• 5–6 medium sweet potatoes (Peeled & cut into thin medallions) — rich in beta-carotene and fiber; provide natural sweetness and creamy texture.
• ¼ cup unsalted butter (*see note below) — adds silkiness and caramelization; controls salt level.
• ¼ cup brown sugar (*light or dark) — deep, molasses-like sweetness that helps form a glossy glaze.
• ½ cup water — thins the sauce slightly so it seeps between slices for even cooking.
• 1 teaspoon ground cinnamon — warm aroma and comforting flavor.
• 1 teaspoon ground cloves — adds a depth of spice and seasonal warmth.
• 1 teaspoon ground nutmeg — brightens and complements the other spices.
• ¼ teaspoon salt — balances sweetness and enhances overall flavor.
• ¼ cup chopped pecans (*or walnuts) — crunchy contrast and nutty richness; adds texture.
• ½ cup mini marshmallows (*see note below) — toasty, melty topping that gives a classic sweet finish.

Instructions

1. Preheat the oven to 400°F.
2. Peel the sweet potatoes and cut them into thin medallions (about 1/8-inch if possible) for even cooking. Arrange the slices evenly in your 9×13-inch baking dish, slightly overlapping if needed.
3. Place a small or medium saucepan on the stovetop over medium heat. Add the unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir continuously as the ingredients melt and combine into a smooth sauce.
4. Once the mixture is fully melted and smooth, remove it from heat. Using a pastry brush, evenly distribute about ¾ of your sauce onto the sweet potato medallions, making sure to coat the top layer and let some sauce drip between slices.
5. Cover the baking dish tightly with aluminum foil and bake for 45–50 minutes, or until the sweet potatoes are tender when pierced with a fork.
6. Carefully remove the baking dish from the oven and take off the foil. Distribute the remaining ¼ of your sauce mixture evenly over the potato medallions.
7. Sprinkle the chopped pecans (or walnuts) evenly across the top, then scatter the mini marshmallows over the nuts and potatoes.
8. Place the baking dish back into the oven and switch the oven to the broil setting. Broil for 1–2 minutes to toast the marshmallows — keep a very close eye on them, as they can brown quickly.
9. Remove the dish from the oven and allow it to cool for 10–15 minutes so the sauce sets slightly and the marshmallows settle.
10. Serve warm and enjoy!

FAQ
Q: Can I freeze this recipe?
A: Yes — assemble and bake as directed, then cool completely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through. Add fresh marshmallows and toast them briefly if desired.

Q: What can I use instead of mini marshmallows?
A: You can skip the marshmallows and add a crunchy streusel (butter, brown sugar, flour, and nuts) or extra chopped pecans for a less sweet, nut-forward topping.

Q: Can I swap the pecans for another nut?
A: Absolutely — walnuts work well and offer similar texture and flavor.

Q: Is there a dairy-free alternative for butter?
A: Use a plant-based butter or coconut oil to make the recipe dairy-free. The flavor will change slightly but still be delicious.

Tips & Tricks

• Slice evenly: Use a mandoline or a very sharp knife to make uniform medallions so all slices cook at the same rate.
• Don’t skip the foil: Covering the dish locks in steam and ensures the sweet potatoes become tender without drying out.
• Watch the broiler: Marshmallows toast very quickly — stand by the oven and keep the door slightly open if your broiler heats fast.
• Make ahead: Prepare through step 6, refrigerate, then add nuts and marshmallows and broil just before serving for freshly toasted topping.

Conclusion

If you’d like to explore other takes on this classic, check out this flavorful variation at Scalloped Sweet Potatoes – NatashasKitchen.com, a hearty version here at Best Scalloped Sweet Potatoes, or a simpler, streamlined method at Easy Scalloped Sweet Potatoes for more ideas and inspiration.

Enjoy this cozy dish with friends and family — and don’t forget to share your favorite tweaks! Always add

tag after Directions.