Scalloped Sweet Potatoes, Sweet Potatoes Au Gratin, A Holiday Favorite (2024)

This delicious scalloped sweet potatoes recipe features buttery brown sugar sauce spiced with cinnamon, nutmeg and cloves. Top it off with mini marshmallows and chopped pecans and you've got the perfect side dish for Thanksgiving or Christmas dinner! Impress your guests with this beautiful accompaniment, it looks super fancy and impressive but it's so easy to make which is perfect for special occasions.

*Disclaimer: This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Sweet potatoes are always a tasty ingredient to feature on your holiday table.

And, if you're looking for more options I've also got a scrumptious, lightened-up recipe for Healthier Mashed Sweet Potatoes (it's similar to a classic sweet potato casserole). This is another great recipe to enjoy during the holiday season.

Ingredients & Substitutions

• Sweet potatoes: 5-6 medium sized sweet potatoes. At the grocery store, I typically look for the ones with orange skin and flesh, but white sweet potatoes would also work nicely.
• Sauce: unsalted butter, brown sugar or maple syrup, water, ground cinnamon, ground nutmeg, ground cloves and salt.
• Topping: roughly chopped pecans and mini marshmallows! Walnuts can be substituted for pecans.

How To Make Easy Scalloped Sweet Potatoes

Prepare potatoes:

• Time to fire up the oven! Preheat to 400°F.
• Peel your potatoes and use a mandolin slicer or sharp knife to cut potatoes into thin medallions.

• Line sweet potato slices in your baking dish.

Prepare sauce:

• Mix butter, brown sugar, spices, salt and water in a small saucepan over medium heat. Allow ingredients to melt together.

• Use a pastry brush to distribute about ¾ of the mixture over the sweet sweet potato medallions. Cover with aluminum foil and set baking time for 50 minutes.
• Remove foil, use a pastry brush to distribute remaining sauce mixture over the potatoes. Sprinkle with chopped pecans & mini marshmallows.
• Broil in the oven for 1-2 minutes, until marshmallow are golden brown.

Serve:

• Allow to cool slightly, serve and enjoy!

Handy Tips

Mandoline slicer: For best results, I highly recommend getting a mandoline slicer if you don't have one just yet. They are so handy in the kitchen and help cut down on prep time. A knife will work, but it's harder to keep slices even (which is important for uniform cooking).

Pecans: You don't need a large quantity of pecans for this recipe and many grocery stores carry small packets of nuts. Before buying a large bag of pecans, check to see if you can find a mini bag in the baking isle.

Baking dish: Scalloped potatoes are traditionally made in an au gratin baking dish. I don't have an au gratin dish in my collection just yet and with Christmas approaching, we're trying to save up some extra cash for gifts.

I decided to get creative and use this beautiful, porcelain pie dish we received as a wedding gift last year. It worked like a charm!

If you don't have an au gratin dish, I recommend using a pie baking dish or any other shallow casserole dish you have on hand.You can also use a large skillet, just be sure it's oven-safe!

How To Store Leftovers

Simply allow leftovers to cool and transfer them to an airtight container. Store in the refrigerator for 3-5 days. Microwave to reheat. Hot tip: leftovers make a really tasty breakfast the day after Thanksgiving!

More Delicious Holiday Sides

• Butternut Squash Salad With Cinnamon Vinaigrette
• Creamy Cauliflower Mashed "Potatoes"
• Cheesy Twice Baked Potatoes
• Healthier Green Bean Casserole
• Fruit Salad With Whipped Cream
• Maple Balsamic Brussels Sprouts

Pin it for later!

Did you make this recipe?!

Wahoo! Thank you so much for trying it out – would you leave a rating?! Simply click on the stars in the recipe card above.