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Scalloped Sweet Potatoes (Marshmallow & Pecan)

Thinly sliced sweet potatoes baked in a buttery, brown sugar glaze and topped with melted marshmallows and pecans.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4-5 medium sweet potatoes (or yams) peeled and thinly sliced (~1/8-inch thick)
  • 1 tbsp all-purpose flour optional, for binding
For the Glaze
  • 0.5 cup unsalted butter melted
  • 0.5 cup packed light brown sugar
  • 0.25 cup maple syrup or corn syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • pinch salt
For the Topping
  • 2 cups mini marshmallows
  • 0.5 cup chopped pecans or walnuts

Equipment

  • 9-inch pie dish or shallow casserole
  • Mandoline or sharp knife for slicing
  • Mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish. Peel and thinly slice sweet potatoes (1/8 inch thick).
  2. Whisk together melted butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt for the thick, gooey, viscous glaze.
  3. Arrange potato slices in an overlapping, concentric pattern in the dish. Sprinkle with flour (optional).
  4. Pour the entire heavy viscous glaze evenly over the layered potatoes, ensuring it seeps between the slices.
  5. Cover tightly with foil. Bake for 45-55 minutes, or until potatoes are mostly tender.
  6. Remove foil. Increase oven temperature to 400°F (200°C). Sprinkle pecans and marshmallows over the top.
  7. Bake uncovered for 5-10 minutes, watching carefully, until marshmallows are golden brown, melted, and gooey. Rest 5-10 minutes before serving.

Notes

Slicing potatoes uniformly is crucial for even cooking. For safety, use a mandoline with a guard. Watch marshmallows closely in the final stage to prevent burning. The rest period allows the gooey consistency to set up slightly.