Best Scalloped Sweet Potatoes

Sweet potatoes always show up on my holiday table but these scalloped sweet potatoes won my heart for their rich aroma and the simplest ingredients. Each layer soaks in earthy spices and just a touch of brown sugar for a dish that disappears quickly around our family gatherings.

I started making this version when I needed something cozy but not too rich and it has become my most-requested holiday side.

Gather Your Ingredients

• Sweet potatoes: select ones with firm flesh and smooth skin as these bake evenly and stay tender
• Brown sugar: either light or dark for a caramel note choose dark if you want deeper flavor
• Water: helps keep the potatoes tender and forms a syrupy sauce
• Ground cinnamon: warms up the dish choose fresh spice for best aroma
• Ground cloves: gives complexity but use sparingly for balance
• Ground nutmeg: classic with sweet potatoes always buy whole and grate if possible
• Salt: brings everything together opt for fine sea salt to distribute flavor
• Chopped pecans or walnuts: add crunch and richness go for fresh unshelled nuts for peak flavor

How to Make It

Prepare the Potatoes:

Peel sweet potatoes using a good sharp peeler and cut them into thin even rounds just under one quarter inch each This ensures every piece cooks at the same rate

Layer in Baking Dish:

Arrange the medallions so they overlap slightly in a single even layer in your favorite casserole dish Smaller pieces fill in gaps and the shape matters less than an even thickness

Add Spices and Sugar:

Sprinkle brown sugar evenly across the layered potatoes then dust on the cinnamon cloves nutmeg and salt so each slice gets a little

Pour and Top:

Drizzle the measured water around the edge so it seeps toward the bottom helping the heat circulate through the layers For crunch scatter chopped pecans or walnuts across the top

Bake to Perfection:

Bake uncovered at four hundred degrees Fahrenheit for thirty to forty five minutes depending on thickness Bake until the tops are caramelized and a fork slices easily through the layers The kitchen will smell incredible as the sugars and spices meld

Rest and Serve:

Let the dish cool for ten minutes after baking so the syrup thickens and the flavors settle Serve warm so each scoop gets syrup from the bottom and toasted nuts from the top

Cinnamon has always been my favorite spice because of its warmth My grandmother used to layer extra on top for an unbeatable aroma It is now a tradition in our house to let the youngest sprinkle the last bit of spice

Flavor Boosters

Even better as leftovers since flavors deepen overnight

Serving Suggestions

Serve alongside roasted turkey glazed ham or even a festive vegetarian main Top with a scoop of vanilla ice cream for a twist on dessert Add a sprinkle of flaked sea salt and a touch of fresh chopped herbs for a gourmet touch For brunch they pair perfectly with eggs and crispy bacon

Creative Twists

In fall add a diced apple between layers for tartness At Christmas a handful of dried cranberries adds festive color For a summer twist try a pinch of orange zest No matter the occasion the base of sweet potatoes and spice holds up

Before removing from oven test with a sharp knife to be sure the potatoes are buttery tender throughout If the edges darken faster than the center cover loosely with foil for the last few minutes

Common Questions About This Recipe

→ How thin should I slice the sweet potatoes?

Slice the sweet potatoes into thin medallions, about 1/8 to 1/4 inch thick for even cooking and tender layers.

→ Can I substitute pecans with other nuts?

Yes, walnuts make a great substitute for pecans, or you can omit nuts entirely if preferred.

→ Do I need to pre-cook the sweet potatoes?

No pre-cooking is necessary; the thin slices will become tender as they bake in the oven.

→ How can I make this dairy-free?

This dish naturally contains no dairy, as the ingredients are sweet potatoes, water, sugar, spices, and nuts.

→ What should I serve with scalloped sweet potatoes?

They pair well with roasted meats, poultry, or as part of a holiday spread alongside green vegetables and salads.