The scalloped sweet potatoes are layered up in a dish with some butter, then soaked in a sweet, heavy cream base, before being topped with crunchy pecans and marshmallows.
Sweet Potatoes Heavy Cream Light Brown Sugar Butter Ground Cinnamon Ground Cloves Pecans Mini Marshmallows
Place the sliced sweet potatoes into a prepared pan then drizzle the heavy cream over top evenly. Sprinkle with brown sugar.
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. Drizzle sauce over the top halfway through baking.
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.