Description
This Cinnamon Scalloped Sweet Potatoes recipe layers thinly sliced sweet potatoes in a spiced cream sauce, topped with pecans and finished with whipped mascarpone. It’s a stunning sweet-savory side that doubles as a showstopping holiday dish or cozy dessert-like bake.
Ingredients
4 medium sweet potatoes
1 cup brown sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg (optional)
1 cup heavy cream or half-and-half
1 teaspoon vanilla extract
¾ cup pecans, chopped
½ teaspoon salt
3 tablespoons butter, cut into small pats
⅓ cup whipped topping or mascarpone
Instructions
1. Peel and slice the sweet potatoes into 1/8-inch thick rounds using a mandoline or sharp knife.
2. In a bowl, mix together heavy cream, brown sugar, cinnamon, nutmeg (if using), vanilla extract, and salt.
3. Grease a baking dish and arrange the sweet potato slices in overlapping rows.
4. Pour some of the cinnamon cream mixture over each layer of potatoes as you build them up.
5. Cover the dish with foil and bake at 375°F (190°C) for 35–40 minutes until fork-tender.
6. Remove foil, sprinkle chopped pecans and a light layer of brown sugar, and dot with butter.
7. Bake uncovered for another 15–20 minutes until the top is golden and bubbly.
8. Cool for 10 minutes. Dollop whipped topping or mascarpone and sprinkle with crushed pecans or cinnamon before serving.
Notes
Use a mandoline for even slicing to ensure consistent cooking throughout.
For a less sweet version, reduce brown sugar to ¾ cup and add extra salt for contrast.
Swap pecans for walnuts or omit them for a nut-free option.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 21g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 40mg