This Scalloped Sweet Potato Casserole with Brown Sugar is a deliciously comforting and vibrant side dish perfect for any occasion. Featuring tender sweet potato slices bathed in a rich, buttery brown sugar sauce, it’s an easy-to-make crowd-pleaser that brings warmth and sweetness to your table.
Key Ingredients for Scalloped Sweet Potato Casserole with Brown Sugar
Here’s what you’ll need to create this irresistible casserole:
- Sweet Potatoes: 3 lbs (approximately 4-5 medium-sized), peeled and sliced into 1/8-inch thick rounds. For best results, use a mandoline for even slices.
- Unsalted Butter: 1/2 cup (1 stick), melted, plus 2 tablespoons for greasing the dish.
- Brown Sugar: 1/2 cup, packed (light or dark brown sugar will work, dark offers a deeper molasses flavor).
- Heavy Cream: 1 cup, for a rich and creamy sauce.
- Milk: 1/2 cup (whole milk recommended for creaminess).
- All-Purpose Flour: 2 tablespoons, for thickening the sauce.
- Vanilla Extract: 1 teaspoon, pure vanilla extract for aromatic sweetness.
- Ground Cinnamon: 1 teaspoon, for a warm, comforting spice note.
- Ground Nutmeg: 1/2 teaspoon, freshly grated if possible, for enhanced flavor.
- Salt: 1/2 teaspoon, or to taste, to balance the sweetness.
- Pecans (optional): 1/2 cup, chopped, for a delightful crunch.
- Marshmallows (optional): 1 cup mini marshmallows or 1/2 cup large marshmallows, for a classic sweet potato topping.
How to Make Scalloped Sweet Potato Casserole with Brown Sugar
Get ready for an effortless and incredibly delicious culinary journey that results in the ultimate comfort food. This Scalloped Sweet Potato Casserole with Brown Sugar combines the natural sweetness of yams with a luscious, spiced brown sugar cream sauce, topped with optional nutty pecans or gooey marshmallows. With just 20 minutes of prep time, it’s a satisfying dish that brings warmth and joy to any meal.
Step-by-Step Instructions:
- Preparation (10 minutes): Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with 2 tablespoons of melted butter. Peel the sweet potatoes and slice them evenly into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform thickness, which ensures even cooking.
- Make the Brown Sugar Cream Sauce (5 minutes): In a medium saucepan over medium heat, melt the remaining 1/2 cup of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the heavy cream and milk until smooth. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Continue to stir until the brown sugar is fully dissolved and the sauce is slightly thickened, about 2-3 minutes. Remove from heat.
- Layer the Casserole (5 minutes): Arrange about one-third of the sliced sweet potatoes in an even layer at the bottom of the prepared baking dish, overlapping slightly. Pour about one-third of the brown sugar cream sauce evenly over the sweet potatoes. Repeat this layering process two more times, ending with a generous layer of sauce on top.
- Bake (First Stage – 45-50 minutes): Cover the baking dish tightly with aluminum foil. Bake for 45-50 minutes, or until the sweet potatoes are tender when pierced with a fork. This initial baking period ensures the sweet potatoes cook through and absorb the delicious sauce.
- Add Topping (Optional) & Final Bake (10-15 minutes): If using pecans, sprinkle them evenly over the casserole after the first baking stage. If using marshmallows, remove the foil and top with marshmallows. Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the pecans are toasted and fragrant, or the marshmallows are golden brown and gooey. Watch carefully to prevent burning the marshmallows.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve. Enjoy your warm, decadent Scalloped Sweet Potato Casserole with Brown Sugar!
Why You’ll Love This Scalloped Sweet Potato Casserole with Brown Sugar
You’ll absolutely adore this Scalloped Sweet Potato Casserole with Brown Sugar for its unparalleled comfort and flavor. The star here is undoubtedly the perfectly tender sweet potato slices, swimming in a luxurious, creamy brown sugar sauce infused with warm spices like cinnamon and nutmeg. It’s a dish that feels incredibly special without being overly complicated, making homemade holiday spreads or cozy weeknight dinners all the more manageable.
Beyond its delightful taste, making this casserole at home is a fantastic way to save money compared to store-bought versions or restaurant sides. Plus, you get to customize it to your heart’s content! Whether you prefer the satisfying crunch of toasted pecans or the gooey sweetness of melted marshmallows, these simple additions elevate an already fantastic dish. It’s significantly more luscious and comforting than a basic roasted sweet potato, offering a truly indulgent experience. Don’t wait – whip up this amazing casserole today and taste the difference!
What to Serve Scalloped Sweet Potato Casserole with Brown Sugar With
This versatile Scalloped Sweet Potato Casserole with Brown Sugar pairs beautifully with a variety of main courses and other sides, making it perfect for holiday dinners, Sunday roasts, or even a comforting weeknight meal.
- Roasted Meats: Its sweetness and richness beautifully complement savory roasted turkey, glazed ham, succulent pork loin, or even a well-seasoned roast chicken. The contrast in flavors is simply delightful.
- Green Vegetables: Balance the richness with a light, crisp green side. Think steamed or roasted asparagus, sautéed green beans with almonds, or a simple fresh garden salad with a vinaigrette dressing.
- Gravy or Pan Juices: If you’re serving it with a roasted meat that produces delicious pan juices or gravy, a little drizzle over your serving of casserole can be a wonderful addition, adding another layer of savory goodness.
- Cranberry Sauce: During the holidays, the tartness of homemade cranberry sauce or a store-bought whole berry sauce provides a fantastic counterpoint to the sweet casserole.
- Cornbread or Dinner Rolls: For a complete comfort food experience, offer some warm cornbread or fluffy dinner rolls to soak up any extra sauce.
Top Tips for Perfecting Scalloped Sweet Potato Casserole with Brown Sugar
To ensure your Scalloped Sweet Potato Casserole with Brown Sugar turns out perfectly every time, keep these expert tips in mind:
- Uniform Slices are Key: This is perhaps the most crucial tip. Using a mandoline slicer to get even 1/8-inch thick sweet potato rounds ensures that all the sweet potatoes cook at the same rate, preventing some from being undercooked and others overcooked. If you don’t have a mandoline, take your time with a sharp knife to achieve consistency.
- Don’t Rush the Roux: When making the sauce, cooking the flour and butter mixture (roux) for a minute before adding liquids helps cook out the raw flour taste and prevents chalkiness.
- Gentle Simmer for Sauce: When adding the cream and milk, bring the sauce to a gentle simmer, not a rolling boil. This prevents the sauce from separating or becoming grainy. Low and slow is the way to go.
- Tightly Covered Bake: Covering the casserole tightly with foil during the initial bake traps steam, which helps the sweet potatoes soften properly and absorb the rich flavors of the sauce without drying out.
- Sweet Potato Variety: Both orange and jewel sweet potatoes work beautifully. Some prefer the deeper color and slightly sweeter flavor of jewel yams. Experiment to find your favorite!
- Flavor Boosters: A pinch of allspice or a tiny grating of fresh ginger can add another layer of warmth. For an adult twist, a splash of bourbon or rum in the sauce can be a delightful addition.
- Prevent Marshmallow Burn: If using marshmallows, keep a close eye on them during the final baking stage. They can go from perfectly golden to burnt very quickly. If they brown too fast, you can lightly tent the casserole with foil for the last few minutes.
- Make Ahead Option: You can assemble the casserole (without the topping) a day in advance, cover it tightly, and refrigerate. Let it come closer to room temperature before baking, and you might need to add a few extra minutes to the baking time. Add toppings before the final bake.
Storing and Reheating Tips
To enjoy your delicious Scalloped Sweet Potato Casserole with Brown Sugar even after the first meal, here’s how to properly store and reheat it:
- Refrigeration: Allow the casserole to cool completely to room temperature before storing. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, this casserole freezes surprisingly well. Once completely cooled, transfer individual portions or the entire casserole (if using a freezer-safe dish) to freezer-safe airtight containers or heavy-duty freezer bags. If freezing the whole casserole in its baking dish, wrap it tightly with a layer of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2-3 months. Note that marshmallows may become slightly sticky or dissolve more upon reheating if frozen.
- Reheating (From Refrigerator): To reheat individual servings, microwave on medium power until heated through, stirring occasionally. For larger portions or the entire casserole, preheat your oven to 350°F (175°C). Cover the casserole with foil to prevent drying out and bake for 20-30 minutes, or until thoroughly heated through. Remove foil for the last 5-10 minutes if you want to crisp up the edges slightly.
- Reheating (From Freezer): For best results, thaw the casserole overnight in the refrigerator before reheating. Once thawed, follow the refrigerator reheating instructions. If reheating from frozen, it will take longer; bake at 350°F (175°C), covered, for 45-60 minutes, or until heated through, then uncover for the last 15 minutes if desired.
Final Thoughts
This Scalloped Sweet Potato Casserole with Brown Sugar is more than just a side dish; it’s a heartwarming culinary experience. Its perfect blend of tender sweet potatoes and rich, spiced brown sugar sauce makes it an irresistible addition to any meal. We genuinely encourage you to try this recipe – it’s guaranteed to become a cherished family favorite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Scalloped Sweet Potato Casserole with Brown Sugar FAQs
Q1: Can I make this Scalloped Sweet Potato Casserole with Brown Sugar ahead of time?
A1: Yes, absolutely! You can assemble the casserole (without any optional toppings like marshmallows) up to 24 hours in advance. Cover it tightly and refrigerate. Before baking, let it sit at room temperature for about 30 minutes, then bake as directed, potentially adding 10-15 minutes to the initial baking time. Add toppings like marshmallows or pecans during the final baking stage.
Q2: What’s the best way to slice the sweet potatoes for this recipe?
A2: For uniform 1/8-inch thick slices, a mandoline slicer is highly recommended. This ensures all sweet potato slices cook evenly and prevents some from being undercooked. If you don’t have a mandoline, use a very sharp knife and take your time to achieve consistent thickness.
Q3: Can I substitute the heavy cream for something lighter?
A3: While heavy cream provides the richest, most luxurious texture and flavor, you can try using half-and-half for a slightly lighter option. However, avoid using low-fat milk or almond milk as the sauce may not thicken as well or have the same creamy consistency.
Q4: My sweet potatoes aren’t getting tender enough. What should I do?
A4: Ensure your sweet potato slices are consistently 1/8-inch thick. If they are thicker, they will need more cooking time. Also, make sure your baking dish is covered tightly with foil during the initial bake to trap steam, which helps them soften. If they’re still not tender after the recommended time, cover and bake for an additional 10-15 minutes.
Q5: What are some alternative toppings for this casserole?
A5: Beyond pecans and marshmallows, you could try a streusel topping made with flour, brown sugar, oats, and cold butter for a crumbly texture. Toasted coconut flakes or even a sprinkle of crumbled candied bacon could offer interesting flavor contrasts.
Q6: Is this casserole suitable for dietary restrictions?
A6: This recipe contains dairy and flour. For a gluten-free version, you could try using a gluten-free all-purpose flour blend for the roux. For dairy-free, you would need to experiment with plant-based milks and cream, but the texture and flavor may differ significantly. It is not suitable for vegan diets as it uses butter and heavy cream.
Scalloped Sweet Potato Casserole with Brown Sugar
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with 2 tablespoons of melted butter. Peel the sweet potatoes and slice them evenly into 1/8-inch thick rounds. A mandoline slicer is highly recommended for uniform thickness, which ensures even cooking.3 lbs Sweet Potatoes, 1/2 cup Unsalted Butter
- In a medium saucepan over medium heat, melt the remaining 1/2 cup of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the heavy cream and milk until smooth. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Continue to stir until the brown sugar is fully dissolved and the sauce is slightly thickened, about 2-3 minutes. Remove from heat.1/2 cup Unsalted Butter, 2 tablespoons All-Purpose Flour, 1 cup Heavy Cream, 1/2 cup Milk, 1/2 cup Brown Sugar, 1 teaspoon Vanilla Extract, 1 teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, 1/2 teaspoon Salt
- Arrange about one-third of the sliced sweet potatoes in an even layer at the bottom of the prepared baking dish, overlapping slightly. Pour about one-third of the brown sugar cream sauce evenly over the sweet potatoes. Repeat this layering process two more times, ending with a generous layer of sauce on top.3 lbs Sweet Potatoes
- Cover the baking dish tightly with aluminum foil. Bake for 45-50 minutes, or until the sweet potatoes are tender when pierced with a fork. This initial baking period ensures the sweet potatoes cook through and absorb the delicious sauce.
- If using pecans, sprinkle them evenly over the casserole after the first baking stage. If using marshmallows, remove the foil and top with marshmallows. Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the pecans are toasted and fragrant, or the marshmallows are golden brown and gooey. Watch carefully to prevent burning the marshmallows.1/2 cup Pecans (optional), 1 cup Marshmallows (optional)
- Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve. Enjoy your warm, decadent Scalloped Sweet Potato Casserole with Brown Sugar!