Scalloped Sweet Potatoes with Marshmallows and Pecans
A delightful dish combining earthy sweet potatoes with cream, crunchy pecans, and fluffy marshmallows, perfect for festive gatherings.
Ingredients
Main Ingredients
- 3 lb sweet potatoes These vibrant, orange-fleshed beauties are not only delicious but also packed with nutrients.
- 1 tablespoon softened butter To grease the baking dish.
- 3/4 cup heavy cream Creates a velvety texture.
- 4 tablespoons unsalted butter Adds richness to the mixture.
- 1/3 cup packed light brown sugar Brings a deep, caramelized flavor.
- 2 tablespoons maple syrup Adds a lovely, aromatic touch.
- 1 teaspoon vanilla extract Infuses warmth and nostalgia.
- 1 teaspoon ground cinnamon Enhances sweet notes.
- 1/4 teaspoon ground nutmeg Compliments sweet potatoes beautifully.
- 3/4 teaspoon fine salt Elevates flavors.
- 3/4 cup chopped pecans Adds a nutty depth.
- 2 cups mini marshmallows Adds a delightful contrast in texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with softened butter.
- In a small saucepan, combine the heavy cream, 4 tablespoons of butter, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Stir until the butter melts and the mixture is warm.
- Layer sweet potato slices in the prepared dish, overlapping them for a visually appealing presentation.
- Pour the warm cream mixture evenly over the sweet potato slices.
- Cover the dish tightly with foil and bake for 35 minutes.
Cooking
- After 35 minutes, remove the foil and baste the sweet potatoes with some warm cream mixture.
- Return the dish to the oven and bake uncovered for an additional 18-22 minutes until sweet potatoes are tender.
- Sprinkle chopped pecans on top and toast in the oven for 8 minutes.
- Sprinkle mini marshmallows on top and broil for 1-3 minutes until golden.
- Let the dish rest for 10 minutes before serving.
Notes
Use coconut cream for a lighter option. Consider adding veggies or experimenting with nut varieties.