Description
This Best Scalloped Sweet Potatoes Brown Sugar Recipe makes a rich, creamy, and comforting side dish perfect for holidays or any family meal. Thinly sliced sweet potatoes are baked in a luscious brown sugar and cream sauce with warm spices, resulting in a tender, golden, and bubbly casserole topped with optional crunchy pecans. It’s a crowd-pleasing gluten-free and vegetarian dish that pairs beautifully with roasted meats or a festive spread.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, peeled and thinly sliced
Sauce
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract (optional)
Toppings and Others
- 1/4 cup chopped pecans (optional)
- Cooking spray or additional butter for greasing the baking dish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish using cooking spray or butter to prevent sticking.
- Make the Cream Sauce: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, salt, and heavy cream. Simmer gently for 2–3 minutes while stirring constantly until the sauce thickens slightly. Remove from heat and stir in vanilla extract if using.
- Layer Sweet Potatoes: Arrange half of the sliced sweet potatoes in an even layer in the prepared baking dish, overlapping slices slightly. Pour half of the cream sauce evenly over the potatoes.
- Repeat Layers: Layer the remaining sweet potatoes on top and pour the rest of the cream sauce over them. Press down gently with a spatula to help distribute the sauce thoroughly.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes to allow the potatoes to start softening.
- Bake Uncovered and Add Toppings: Remove the foil and bake for an additional 20–25 minutes uncovered until the potatoes are tender and the top is golden and bubbly. If using pecans, sprinkle them on during the last 10 minutes of baking for a crunchy finish.
- Rest Before Serving: Let the casserole rest for 10 minutes after baking to allow the sauce to thicken and set slightly before serving.
Notes
- You can prepare this dish a day ahead—simply assemble, cover, and refrigerate before baking to save time on the day.
- For a dairy-free alternative, substitute heavy cream with coconut cream.
- The optional pecans add a wonderful texture contrast but can be omitted if preferred or for nut allergies.
