Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Scalloped Sweet Potatoes with Marshmallows

Scalloped Sweet Potatoes with Marshmallows

  • Author: Jonathan
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Scalloped Sweet Potatoes with Marshmallows is a cozy and comforting dish featuring tender sweet potato slices baked in a creamy, spiced sauce and topped with a golden, fluffy marshmallow layer. This recipe combines sweet and savory flavors with a luscious texture, making it a perfect festive side or soul-satisfying treat for any occasion.

Ingredients

Scale

Main Ingredients

  • 3 medium firm sweet potatoes, peeled and sliced into 1/4 inch rounds
  • 3 tablespoons plant-based butter
  • 3 tablespoons all-purpose flour
  • 2 cups plant-based milk, room temperature
  • 1/4 cup natural brown sugar
  • 1/2 teaspoon cinnamon (natural)
  • 1/4 teaspoon nutmeg (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 2 cups fluffy marshmallows

Optional Variations

  • Pinch of ground ginger (natural) or ground cloves (natural) for extra warmth
  • 1/4 cup chopped toasted pecans or walnuts for topping
  • Fresh thyme or rosemary for a savory twist
  • 1/4 cup chopped dried cranberries or raisins for fruity bursts

Instructions

  1. Prepare Your Sweet Potatoes: Peel the sweet potatoes and slice them evenly into about quarter-inch thick rounds. Ensuring uniform thickness helps them cook evenly without parts being too soft or too firm.
  2. Make the Creamy Sauce: In a saucepan over medium heat, melt the plant-based butter. Stir in the all-purpose flour and cook for about one minute to form a roux, removing the raw flour taste. Gradually whisk in the plant-based milk (room temperature), stirring constantly until the mixture thickens to a smooth, creamy sauce. Add brown sugar (natural), cinnamon, nutmeg, and vegetarian Worcestershire sauce (natural). Stir well to combine the flavors evenly.
  3. Layer the Dish: In a baking dish, arrange a layer of sweet potato slices. Pour a portion of the creamy sauce over the potatoes. Repeat layering the sweet potatoes and sauce until all are used, making sure the top layer is fully covered with sauce for added creaminess.
  4. Top with Fluffy Marshmallows: Evenly sprinkle fluffy marshmallows over the top layer. During baking, they will toast to a golden brown and add a soft, sweet crunch.
  5. Bake Until Perfect: Place the dish in a preheated oven at 350°F (175°C) and bake for 30 to 40 minutes, or until the sweet potatoes are tender and the marshmallows are golden and bubbly.

Notes

  • Slice sweet potatoes evenly using a mandoline or sharp knife for consistent cooking.
  • Allow the roux to cook sufficiently to avoid raw flour taste and ensure a silky sauce.
  • Use room temperature plant-based milk to help avoid lumps in the sauce.
  • Adjust spices gradually to maintain the natural sweetness balance.
  • Assemble the dish in advance and bake just before serving for convenience.
  • Watch the marshmallows closely during the last few minutes of baking to prevent burning; cover loosely with foil if needed.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: scalloped sweet potatoes, marshmallows, creamy sweet potato casserole, plant-based sweet potato dish, holiday side dish, cozy comfort food

Find it online: https://familycookspot.com/scalloped-sweet-potatoes-with-marshmallows/