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Scalloped sweet potatoes are a layered, baked holiday side made with thinly sliced sweet potatoes and a lightly spiced cream. This version is made without cheese, relying instead on brown sugar, cinnamon, cloves, and butter for balance. Pecans add crunch, and marshmallows are added only at the end, so the dish stays structured and sliceable. It’s designed for Thanksgiving and Christmas meals where you want something special without complicated prep.
This scalloped sweet potato recipe looks impressive on the table but is more about smart assembly than hands-on cooking. Thin slices bake evenly in the oven, soaking up the spiced cream while holding their shape instead of turning soft or watery.
If you like sweet potatoes you also might like this Sweet Potato Casserole, Sweet Potato Chili, Sweet Potato Lentil Curry or this Sweet Potato Bowl.
Why You’ll Love This Scalloped Sweet Potatoes Recipe
Instead of leaning on cheese like a traditional sweet potato gratin or scalloped potatoes, this recipe builds flavor with warm spices and brown sugar, a twist on your classic sweet potato casserole.
The cream keeps the layers tender, the pecans add texture, and the marshmallows are broiled briefly at the end so they melt without burning or overpowering the dish.
It’s also a reliable option for holiday hosting like your thanksgiving menu or christmas table. The dish slices clean, reheats well, and pairs easily with mains like apple cider glazed ham, herb butter roasted turkey, or Instant Pot rotisserie chicken favorites.
Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Sweet potatoes: Thinly sliced sweet potatoes form the base of this dish. Keeping the slices uniform helps them cook evenly and prevents firm centers.
- Heavy cream: The cream bakes into the layers, coating the potatoes without pooling. For a dairy-free option, coconut cream can be used with slightly lighter results.
- Brown sugar: Brown sugar adds warmth and depth without tipping the dish into dessert territory.
- Butter: Butter melts between the layers, helping soften the sweet potatoes and round out the flavor.
- Cinnamon and cloves: These warm spices balance the sweetness and give the dish a holiday feel without overpowering the potatoes.
- Pecans: Chopped pecans add crunch and contrast to the soft layers.
- Mini marshmallows: Marshmallows are added only at the end to create a gooey topping without burning or collapsing the structure.
Recipe Modifications
- potatoes: You can sub yukon gold potatoes in place of the sweet potatoes for a softer, creamier option.
- cheese: you can add cheese to make these a cheesy potatoes. I would leave out the brown sugar topping and make it more a savory dish. Try Parmesan cheese, gruyere cheese or mozzarella cheese. You also could add goat cheese.
- protein: bacon could be a great option to add in if you do a savory option with the cheese.
- herbs: herbs pair nicely with this dish. Try fresh thyme, rosemary or oregano.
How to Make Scalloped Sweet Potatoes
- Step 1: Preheat the oven and lightly grease a casserole dish. Arrange the sliced sweet potato slices in overlapping layers so they cook evenly in a baking dish.
- Step 2: Drizzle the cream evenly over the sweet potatoes. Sprinkle the brown sugar across the layers, then tuck slices of butter between the potatoes.
- Step 3: Sprinkle the cinnamon and cloves evenly over the dish, followed by the chopped pecans.
- Step 4: Bake until the sweet potatoes are tender when pierced with a fork. About halfway through baking, spoon some of the cream from the bottom over the top to help the upper layers cook through.
- Step 5: Switch the oven to broil, scatter the marshmallows over the top, and broil briefly until just melted and lightly golden. Watch closely so they do not burn.
Recipe Tip: You can slice potatoes with a mandolin slicer or a sharp knife.
How This Differs From Sweet Potato Casserole & Au Gratin
Traditional sweet potato casserole is usually mashed and heavily sweetened, while sweet potato au gratin often includes cheese. These scalloped sweet potatoes sit in between, offering the structure of a sweet potato gratin with the flavor profile of the classic brown sugar pecan sweet potatoes. The layered format helps the dish hold its shape, making it easier to serve at the table.
My Pro Tips
Recipe Tips
- You don’t need to par boil the sweet potatoes before roasting them in this dish. They are cooked in a hot oven until tender.
- Don’t walk away from the broiler when browning the marshmallows, otherwise you risk the marshmallows burning and becoming bitter.
- You can assemble the whole dish, up to the point of placing it into the oven to cook. Then cover with aluminum foil and store in the refrigerator until you are ready to cook, baking within 2 days of preparation. When ready to bake, remove the dish from the refrigerator 30 minutes beforehand to allow the dish to come to room temperature, then bake in the hot oven and finish the recipe as directed in the recipe card.
Storage Instructions
Store the leftover scalloped sweet potatoes in an airtight container for up to 4 days. To reheat you can heat in the oven or a skillet or in the microwave.
Recipe FAQs
Yes, peeling helps create a smoother texture and more even layers in this scalloped sweet potato casserole.
Slices around half an inch thick work best. Uniform thickness is more important than exact size.
You can assemble the dish a day ahead, cover it, and refrigerate. Let it sit at room temperature briefly before baking.
No. You don’t need to parboil the sweet potatoes before roasting them in this dish. They are cooked in a hot oven until tender.
More Cozy Holiday Side Dishes
Vegetarian
Butternut Squash Apple Bake
Vegetarian
Za’atar Roasted Delicata Squash
Vegetarian
Southwestern Roasted Sweet Potato Rounds
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Easy Scalloped Sweet Potatoes
Ingredients
- 2 pound sweet potatoes, peeled and sliced into ½-inch thick slices
- 1 cup heavy cream
- 1/2 cup light brown sugar, packed
- 1 stick butter, sliced
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/2 cup pecans, chopped
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9×13-inch casserole dish with non-stick spray.
- Place the sliced sweet potatoes into the pan then drizzle the heavy cream over top evenly.
- Sprinkle the brown sugar around on top then put the slices of butter between the sliced potatoes.
- Sprinkle the cinnamon and cloves around on top and follow it up with the pecans.
- Bake for 55-65 minutes or until the potatoes are tender and cooked through. (Halfway through, drizzle some of the sauce around on top of the potatoes so that the tops are fully cooked as well.)
- Set the oven to broil then sprinkle the marshmallows on top and broil for 1-2 minutes or until the marshmallows are light and golden. (Keep an eye on the potatoes during this process being careful not to burn the marshmallows.)
Notes
- You don’t need to par boil the sweet potatoes before roasting them in this dish. They are cooked in a hot oven until tender.
- Don’t walk away from the broiler when browning the marshmallows, otherwise you risk the marshmallows burning and becoming bitter.
- You can assemble the whole dish, up to the point of placing it into the oven to cook. Then cover with aluminum foil and store in the refrigerator until you are ready to cook, baking within 2 days of preparation. When ready to bake, remove the dish from the refrigerator 30 minutes beforehand to allow the dish to come to room temperature, then bake in the hot oven and finish the recipe as directed in the recipe card.
- Storage: Once cooked and cooled, these scalloped sweet potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Never thought of making scalloped potatoes with sweet potatoes. This was such a good idea and so tasty!