Scalloped Sweet Potatoes

When I was a kid, my mom made scalloped potatoes on repeat. Russets, peeled and sliced, layered with flour, milk, and butter. No cheese, no spices, nothing else. Looking back, they were bland. Probably still are.

But I remember the texture: soft on the outside yet still holding some density in the middle. It’s funny how food memories stick with you.

This version is sweeter and far from boring. Instead of russets, we’re working with sweet potatoes and a buttery glaze that bakes right into the layers. The warm spices, crunchy nuts, and gooey marshmallows make it feel like part casserole, part dessert.

If you’ve ever tried my classic sweet potato casserole, this recipe feels like its cousin, but with thinner slices and a prettier presentation.

Ingredients

• 4-6 medium sweet potatoes, peeled, halved, and sliced into 1/8-inch rounds (about 2 ½ pounds)
• 1/4 cup unsalted butter (half a stick)
• 1/4 cup packed brown sugar (light or dark)
• 1/2 cup water
• 2 ½ teaspoons warm spices (1 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves)
• 1/2 teaspoon salt
• 1/4 cup chopped walnuts (or pecans)
• 1/2 cup mini marshmallows (optional, for topping)

How to Make Sweet Potato Scalloped Potatoes

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Equipment: 2-quart baking dish, saucepan, sharp knife or food processor

Preheat the oven to 400°F and grease a 2-quart casserole dish with nonstick spray.

Slice the sweet potatoes into thin, even rounds (about 1/8-inch thick). Arrange them cut side down in the dish, packing them snugly so they hold their shape.

Make the glaze: In a small saucepan, melt the butter.

Stir in the brown sugar, water, spices, and salt. Cook over medium heat until the mixture just starts to boil, then remove from heat.

Layer and cover: Drizzle about three-quarters of the glaze evenly over the potatoes.

Cover the dish tightly with foil to trap steam.

Bake for 45 minutes, until the potatoes are tender but still hold together.

Top with the remaining glaze, walnuts, and marshmallows.

Broil for 1–2 minutes, keeping a close eye, until the marshmallows are golden brown. Make sure your dish is broiler-safe before placing it under direct heat.

Rest and serve: Let stand 5 minutes before serving so the glaze thickens slightly.

Best Ways to Slice Sweet Potatoes

I sliced mine thin in the food processor, but you can hand-slice if you’ve got a good knife. Personally, I steer clear of mandolins due to numerous horror stories of trips to the ER.

And here’s another tip: if you like your potatoes with more bite, cut them a little thicker so they don’t soften as much during baking.

• This is the food processor I use that allows for slices like this – it has multiple blades!

Tricks for Better Texture and Flavor

• Slice thickness matters: Thinner slices will cook soft all the way through, while thicker slices hold more texture.
• Dish safety: If you plan to broil at the end, double-check that your casserole dish is oven-safe for broiling. Some glass dishes are not.
• Nut swap: Pecans work just as well as walnuts in this recipe. Or skip them if you’re making it nut-free.
• Less sweet version: Just use the butter and spice mixture for a less sweet but still flavorful version.

Serving and Pairing Ideas

This recipe pairs perfectly with turkey or ham, but it also complements roasted chicken or pork chops nicely if you’re making it outside of the holidays. The brown sugar and spice blend make the sweet potatoes taste cozy without being over the top. It’s also a great option for Easter when you want a sweet side alongside ham.

If this is to serve up for a holiday, and you love sweet potato sides as much as I do, you might also like my stove top sweet potatoes with brown sugar butter for a quick weeknight option. For something creamy, mashed sweet potatoes are always a safe bet.

When oven space is limited, especially on Thanksgiving, my crock pot sweet potato casserole comes to the rescue.

Storage and Make Ahead

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The marshmallows will soften, but the flavor stays great.
• Reheat: Warm in the oven at 325°F until heated through, or reheat in the microwave in short bursts.
• Make ahead: Bake the potatoes with the glaze up to a day in advance, then cover and refrigerate. When ready to serve, reheat the dish in the oven at 350°F until warmed through (about 20–25 minutes). Add the marshmallows and nuts at the end, then broil just long enough to toast the topping.