Sweet Potato Scalloped Bake with Pecans Recipe

If you’re anything like me, you’ll fall head over heels for this Sweet Potato Scalloped Bake with Pecans Recipe—it’s that perfect blend of sweet, spicy, and nutty that just screams cozy comfort food. When I first tried this, I was amazed at how easy it was to get those tender, melt-in-your-mouth sweet potato slices layered with a luscious spiced sauce and topped with toasted pecans and marshmallows. Stick with me and I’ll share all my best tips so you nail this fan-freaking-tastic dish every time!

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Ingredients You’ll Need

These ingredients are pretty straightforward but combined, they create a beautifully balanced dish. I always recommend using fresh spices for the maximum warm aroma, and a mandoline slicer makes slicing the sweet potatoes super quick and even.

• Sweet potatoes: Choose firm, medium-sized tubers for the best layering – thinner and uniform slices cook evenly.
• Unsalted butter: I stick with unsalted so I can control the saltiness; salted butter works too but adjust your seasoning.
• Brown sugar: Either light or dark will do; dark gives a deeper molasses flavor I love.
• Water: Helps the sauce soften the potatoes without making the bake soggy.
• Ground cinnamon, cloves, and nutmeg: These warm spices are subtle heroes that lift the whole dish.
• Salt: Just a pinch balances the sweetness perfectly.
• Chopped pecans: Adds that irresistible crunch and nutty depth – walnuts are a fine swap, but pecans are my favorite.
• Mini marshmallows: The crowning glory – they toast beautifully and add a bit of nostalgic sweetness.

Variations

I love to mix things up depending on the season or my mood. This Sweet Potato Scalloped Bake with Pecans Recipe is flexible, so don’t be shy about personalizing it—your family will appreciate the twist!

• Make it Vegan: Swap the butter for a plant-based alternative and skip the marshmallows or use vegan ones; still delicious and creamy.
• Add Some Heat: A pinch of cayenne or chili powder in the sauce gave my boyfriend and me a little surprise kick one Thanksgiving—everyone loved it!
• Go Savory: Try leaving out the marshmallows and pecans, then add sautéed onions and fresh herbs like thyme for a savory twist.
• Seasonal Nuts: Swap pecans for toasted hazelnuts in autumn or pistachios for a festive green pop around the holidays.

How to Make Sweet Potato Scalloped Bake with Pecans Recipe

Step 1: Prepare Your Sweet Potato Medallions

First things first, peel your sweet potatoes and slice them into thin, even medallions. I cannot stress enough how much easier a mandoline slicer makes this step—it saves time and means the slices bake evenly. Lay the slices flat in your baking dish in a single layer or tightly fitted multiple layers. This sets the stage for perfectly tender potatoes.

Step 2: Make the Spiced Butter Sauce

In a small saucepan over medium heat, melt together unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir gently until everything has melted and blended into a silky sauce. This mix is the heart of the flavor—you’ll see how it beautifully seeps into every potato slice.

Step 3: Coat and Bake

Grab a pastry brush and coat about three-quarters of your sauce over the arranged sweet potatoes. Cover the dish tightly with foil and pop it into a preheated 400°F oven for about 45-50 minutes. This gentle steam will soften and infuse the sweet potatoes with all those wonderful spices.

Step 4: Add the Pecans and Marshmallows, Then Broil

Once the potatoes are tender, remove the foil and brush on the remaining sauce. Sprinkle chopped pecans evenly on top, then scatter mini marshmallows all over. Set your oven to the broil setting and broil for 1-2 minutes—watch closely! The marshmallows will puff and toast golden brown in a flash, giving you that irresistible, gooey topping.

Step 5: Cool and Serve

Let your Sweet Potato Scalloped Bake with Pecans Recipe cool for 10-15 minutes before serving. This resting time helps everything set slightly so you can scoop perfect portions without the marshmallows sticking everywhere.

How to Serve Sweet Potato Scalloped Bake with Pecans Recipe

Garnishes

I love adding a few fresh chopped parsley leaves on top for a pop of color and freshness amid all that sweetness. Sometimes I sprinkle an extra handful of toasted pecans just before serving for even more crunch and nuttiness.

Side Dishes

This bake pairs beautifully with roast turkey or chicken, especially for holiday meals. I also enjoy serving it alongside a crisp green salad or roasted Brussels sprouts to add some brightness and contrast.

Creative Ways to Present

For special occasions, I sometimes serve the scalloped bake in individual ramekins or mini cast iron skillets—guests love their own personal gooey marshmallow topping. You can also layer it in a pretty glass casserole dish so you see all the gorgeous layers.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers with plastic wrap or transfer to an airtight container and keep it in the fridge for up to 3 days. The flavor actually deepens overnight, making it perfect for next-day meals.

Freezing

If you want to freeze, wrap the bake tightly with foil and plastic wrap, then freeze for up to a month. Just know that marshmallows tend to lose their fluffiness after thawing, so you might want to add fresh marshmallows before reheating.

Reheating

Reheat leftovers in a 350°F oven covered with foil until warmed through (about 20 minutes). To refresh the toasted marshmallows, pop it under the broiler for a minute or two—watch closely so they don’t burn!

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Scalloped Bake with Pecans Recipe turns out each time—it’s like a hug on a plate. It’s comforting, subtly sweet, and that toasted marshmallow topping makes it feel like a special treat, even on an ordinary day. I hope you’ll give this recipe a try soon and that it becomes as beloved in your kitchen as it is in mine!

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