Scalloped Sweet Potatoes Brown Sugar
Scalloped Sweet Potatoes Brown Sugar is a cozy baked casserole featuring tender sweet potato slices layered with luscious cream and a caramelized brown sugar sauce. With every bite, you get crispy, golden edges and a warm, toasty sweetness that fills the kitchen with comforting holiday aromas.
I first made this on a chilly November afternoon, just like my mom used to her secret was always a pat of butter and a sprinkle of spice that made simple sweet potatoes unforgettable. What makes this version extra special is how the brown sugar melts into the cream, creating rich, glossy layers plus you can prep it ahead, making busy days feel more relaxed. Curl up for a little kitchen magic let’s get started on this feel-good classic!
Why You’ll Love These Cozy Layers
- Buttery, caramelized edges in every bite: The sweet potatoes bake up with golden, tender edges and melt-in-your-mouth centers, making every forkful pure comfort.
- Brown sugar meets creamy bliss: That glossy brown sugar sauce soaks into each layer, bringing a warm, almost toasty sweetness that’s perfectly balanced by the luscious cream.
- Nostalgic, family-style comfort: If you grew up with scalloped potatoes at holiday tables, this twist whispers nostalgia but with extra coziness from that sweet, spiced aroma.
- Perfect for sharing and prepping ahead: This is the kind of crowd-pleaser you can build the night before, so your kitchen feels relaxed even on busy holidays.
- Coziness that brings everyone to the table: Whether it’s a lazy Sunday or your Thanksgiving spread, these scalloped sweet potatoes make any meal feel extra-special and soul-soothing.
Ingredients You’ll Need
- Sweet potatoes: Choose firm, evenly shaped sweet potatoes with smooth skin and vibrant orange flesh for the best creamy layers and rich flavor.
- Brown sugar: This ingredient infuses every bite with a deep, caramel warmth perfect for those cozy, sweet notes that complement the potatoes.
- Butter: Adds that golden, melty richness and helps the slices crisp beautifully around the edges.
- Heavy cream: For a truly luxe, creamy sauce; half-and-half or coconut cream also work for lighter or dairy-free fare.
- Cinnamon & nutmeg: These warm spices evoke those nostalgic, just-baked holiday aromas and gently boost the sweetness.
- Vanilla extract: Adds a cozy, fragrant finish that rounds out the entire casserole.
- Mini marshmallows (optional): For those who love a gooey, golden top especially wonderful at the holidays or for a fun twist.
- Ingredient swaps: For gluten-free, you don’t need any flour here; swap cream for non-dairy milk to make it vegan and still wonderfully creamy.
How to Make Scalloped Sweet Potatoes With Brown Sugar
- Prep Your Dish
Lightly butter or spray your favorite baking dish, setting the stage for easy cleanup and those iconic caramelized edges. - Slice Sweet Potatoes Just Right
Peel and slice the sweet potatoes as thinly as possible thin, even rounds create layers that turn so creamy they nearly melt. - Make the Cozy Sauce
Melt butter in a saucepan, then whisk in brown sugar, cream, cinnamon, nutmeg, salt, and a dash of vanilla. The kitchen will fill with warm, holiday aromas as the sauce turns glossy and sweet. - Layer and Pour
Neatly shingle the sweet potato slices in the dish, then pour that luscious, spiced cream sauce right over the top. Use a spatula to ensure every slice gets coated.
- Bake to Tender Perfection
Cover tightly with foil, letting the sweet potatoes steam and absorb flavor, then bake uncovered to let the tops caramelize and turn golden. - Marshmallow (Optional, but Magic!)
For a nostalgic twist, toss on mini marshmallows in the final minutes and bake until puffy and golden. - Serve and Savor
Let cool just a bit, garnish if you like, and dig in! For more sweet potato inspiration, try this comforting Sweet Potato Casserole.
Tips for the Best Results
- Slice sweet potatoes evenly: For those irresistible creamy layers, aim for uniformly thin slices about the thickness of a nickel. This helps every bite bake up tender and cohesive, no tough spots or underdone centers.
- Choose the right pan: A shallow casserole dish or baking pan means more surface contact, encouraging golden edges and caramelized bits.
- Layer with purpose: Overlap the slices just enough to build height, creating those classic scalloped layers while avoiding gaps that can lead to dryness.
- Embrace make-ahead magic: Assemble the dish up to a day in advance and store covered in the fridge. Pop it straight into the oven when you need crowd-pleasing comfort without last-minute fuss.
- Keep it creamy, not watery: Use full-fat cream and don’t skip the bake uncovered at the end those steps are key for a luscious, thickened sauce that clings lovingly to each sweet potato round.
Variations & Ingredient Swaps
Maple Syrup or Honey Swap: For a deeper, fragrant sweetness, try swapping brown sugar with pure maple syrup or honey. It’s a cozy fall twist, perfect if you love breakfast-for-dinner vibes.
Go Nutty: Add chopped pecans for crunch and warm nuttiness or a layer of creamy brie for extra decadence. A pinch of fresh rosemary or thyme will give every bite a gentle, herby aroma.
Bacon or No-Bacon: Smoky, crispy bacon crumbles bring incredible depth, while veggie bacon keeps things meatless but just as delicious.
Vegan & Dairy-Free: Use unsweetened coconut cream or oat milk and a vegan buttery spread. Choose a plant-based brown sugar and skip the marshmallows or use a vegan alternative.
Gluten & Nut-Free: This dish is naturally gluten-free and can stay nut-free when you skip the pecans or check out Maple Pecan Brie Stuffed Sweet Potatoes for more flavor inspiration!
How to Store & Reheat Leftovers
- Fridge Storage: Let leftovers cool to room temp, then cover tightly in a glass or ceramic container. They’ll stay creamy and fresh in the fridge for up to four days, ready for quick weeknight sides.
- Freezer-Friendly: Portion into freezer-safe containers, layering parchment between for easy separation. When you crave a slice of cozy, just thaw overnight in the fridge.
- Reheating Tips: Reheat in the oven, covered with foil, until warmed through. For extra crispiness, uncover for the last few minutes. The caramelized edges come right back to life!
- Batch Prep Magic: These Scalloped Sweet Potatoes Brown Sugar taste just as lovely the next day make ahead for holidays or meal prep. For more batch-cooking inspiration, check out my Cozy Stuffed Sweet Potatoes.
Perfect Pairings & Ways to Serve
- Roast chicken or turkey centerpiece: These scalloped sweet potatoes with brown sugar turn any roast into a show-stopping feast, making them perfect for Thanksgiving or Sunday dinners.
- Cozy brunch companion: Set them beside quiches, scrambled eggs, or try them with Twice Baked Sweet Potatoes for a sweet-and-savory brunch spread.
- Holiday ham’s perfect match: Their brown sugar sweetness balances the saltiness of glazed ham, creating a nostalgic, festive plate.
- Fresh salad contrast: Pair with a crisp green salad or something like a Miso Glazed Sweet Potato Buddha Bowl for a refreshing, lighter option.
- Appetizer platter upgrade: Serve alongside Sweet Potato Brie Bites for party-ready vibes.
- Chicken bowls and cozy mains: Tuck into them with Maple Dijon Chicken and Roasted Sweet Potato Bowls for a weeknight comfort meal.
Scalloped Sweet Potatoes with Brown Sugar
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Peel and thinly slice sweet potatoes to about ⅛-inch thickness for even baking. Layer them neatly in the baking dish, slightly overlapping.
- In a saucepan over medium heat, melt the butter. Add brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk until smooth and the sugar has dissolved completely.
- Pour the warm sauce evenly over the sweet potatoes, using a spatula to gently coat all slices.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil and continue baking for another 20–25 minutes, until sweet potatoes are fork-tender and the sauce is bubbling.
- In the last 5 minutes of baking, sprinkle mini marshmallows over the top. Bake until golden and gooey (optional).
- Allow the dish to cool slightly before serving. Garnish with a sprinkle of cinnamon or fresh herbs if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make scalloped sweet potatoes with brown sugar ahead of time?
Absolutely! You can assemble the casserole the night before and keep it covered in the fridge. When you’re ready to bake, just pop it in the oven no extra fuss. The flavors meld beautifully overnight, making busy holiday mornings so much cozier and less rushed.
Do I have to use mini marshmallows on top?
Not at all marshmallows are totally optional! They add a gooey, nostalgic finish, but the dish is heavenly even without them. If you love a golden, melty top, give them a try, but skip them for a more classic, creamy casserole.
What’s the best way to get those crispy, caramelized edges?
To get those golden edges, use a shallow baking dish so more of the sweet potatoes are exposed to the heat. Don’t forget to uncover your casserole for the last 15–20 minutes this is when magic happens, and you’ll see a gorgeous caramelized crust.
Can I use a different sweetener instead of brown sugar?
Yes, you can swap the brown sugar for maple syrup or honey if you’re looking for a different twist. Maple brings a deep, fragrant sweetness, while honey creates floral notes both pair beautifully with those buttery sweet potato layers. Just adjust to taste and enjoy the new flavor!
