Best Scalloped Sweet Potatoes with Marshmallows Recipe

Scalloped Sweet Potatoes with Marshmallows is a delightful dish that brings out the creamy sweetness of baked sweet potatoes combined with the soft, fluffy texture of toasted marshmallows. This recipe uses plant-based cheese and a natural gelling agent to achieve the perfect balance of creaminess and structure, making it an ideal side dish for holiday gatherings or cozy family dinners. Its rich flavors and warm aroma will have everyone asking for seconds while feeling fully satisfied!

Why You’ll Love This Recipe

• Creamy comfort: The plant-based cheese and natural gelling agent create a luscious, velvety sauce that hugs each slice of sweet potato perfectly.
• Sweet and savory: The natural sweetness of the marshmallows balances beautifully with the earthy flavor of the sweet potatoes and seasoned sauce.
• Simple ingredients: Made with easy-to-find pantry staples and fresh produce, this recipe is straightforward and unfussy.
• Festive and inviting: It’s a classic holiday side dish updated with plant-based elements everyone can enjoy.
• Versatile for any meal: Whether on the holiday table or a comforting weeknight, it fits any occasion beautifully.

Ingredients You’ll Need

This recipe relies on simple but essential ingredients that each bring an important texture, color, or flavor to the dish. The combination results in a beautifully layered, rich, and satisfying casserole that’s sure to impress.

• Sweet potatoes: Thinly sliced for tender but firm layers that bake evenly and absorb the sauce.
• Plant-based cheese: Adds creamy richness and subtle tang that melts smoothly into the sauce.
• Plant-based butter: Enhances flavor and helps create a luscious, silky sauce base.
• Vegetarian Worcestershire sauce (natural): Adds savory depth and umami notes that complement the sweetness perfectly.
• Plant-based milk: Used to thin the sauce and create a creamy, dreamy texture.
• Natural gelling agent: Helps thicken the sauce naturally, producing a perfect consistency without heaviness.
• Spices and seasoning: Cinnamon, nutmeg, salt, and pepper bring warmth and balance to every bite.
• Plant-based marshmallows: The crowning touch for a golden, sweet topping that melts beautifully and adds a fun texture contrast.

Variations for Scalloped Sweet Potatoes with Marshmallows

Feel free to get creative and adjust this recipe according to your preferences or dietary needs. It’s easy to swap ingredients or tweak flavors for a unique twist while keeping the comforting core of the dish intact.

• Herb infusion: Add fresh rosemary or thyme to the sauce for an earthy, aromatic boost.
• Spicy kick: Mix in a pinch of cayenne pepper or smoked paprika for subtle warmth and complexity.
• Nutty crunch: Sprinkle toasted pecans or walnuts on top before adding marshmallows for added texture.
• Maple syrup glaze: Drizzle a little maple syrup on top before baking for an extra layer of natural sweetness.
• Alternative toppings: Use toasted coconut flakes or cinnamon sugar instead of marshmallows for a different flair.

How to Make Scalloped Sweet Potatoes with Marshmallows

Step 1: Prepare the Sweet Potatoes

Start by washing and peeling your sweet potatoes, then slice them evenly into thin rounds about 1/8 inch thick. This ensures they cook evenly and absorb the delicious sauce layers.

Step 2: Make the Creamy Sauce

In a saucepan, melt the plant-based butter over medium heat. Stir in the plant-based cheese until melted and smooth, then slowly whisk in the plant-based milk and vegetarian Worcestershire sauce (natural). Sprinkle in your cinnamon, nutmeg, salt, and pepper, and stir in the natural gelling agent to thicken. Keep stirring gently until the mixture becomes creamy and slightly thickened.

Step 3: Layer the Dish

Grease your baking dish lightly with plant-based butter. Arrange a layer of sweet potato slices, then pour over some of the creamy sauce. Repeat until all potatoes and sauce are used, finishing with a generous coating of sauce on top.

Step 4: Add the Marshmallow Topping

Scatter the plant-based marshmallows evenly over the top of the assembled dish. The marshmallows will melt into a golden, bubbly topping as it bakes.

Step 5: Bake to Perfection

Cover the dish loosely with foil and bake in a preheated oven at 375°F (190°C) for about 45 minutes. Then remove the foil and bake another 15 minutes, or until the marshmallows are golden and the sweet potatoes are tender when pierced with a fork.

Pro Tips for Making Scalloped Sweet Potatoes with Marshmallows

• Even slicing: Use a mandoline or sharp knife to ensure the slices are thin and uniform for even cooking.
• Layer sauce evenly: Distribute the creamy sauce in each layer for consistent flavor throughout.
• Watch the marshmallows: Keep an eye during the final bake to avoid burning the topping.
• Let it rest: Allow the dish to cool for 10 minutes after baking to let the sauce set for easier serving.
• Use fresh spices: Freshly ground nutmeg and cinnamon make a noticeable difference in aroma and taste.

How to Serve Scalloped Sweet Potatoes with Marshmallows

Garnishes

Top with a sprinkle of chopped fresh parsley or a light dusting of cinnamon for a visually appealing presentation. A few chopped nuts can add a lovely crunch contrast as well.

Side Dishes

This dish shines beside roasted veggies, a crisp winter salad, or your favorite protein, such as roasted chicken or baked salmon. It also pairs wonderfully with a dish of steamed green beans with lemon zest for a bright pop of flavor.

Creative Ways to Present

Serve in individual ramekins for personal portions or create a layered trifle-style presentation by alternating scalloped sweet potatoes with a drizzle of maple syrup and walnuts in a clear glass dish.

Make Ahead and Storage

Storing Leftovers

Place leftover scalloped sweet potatoes with marshmallows in an airtight container and store in the refrigerator for up to 3 days. The flavors will deepen and the texture will remain creamy.

Freezing

This dish freezes well when prepared ahead of time without the marshmallow topping. Layer in a freezer-safe container and thaw in the refrigerator overnight before baking and adding marshmallows fresh.

Reheating

Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Add extra marshmallows on top if you want to refresh the toasty finish.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the dish a day before baking, but wait to add the marshmallows until right before cooking to keep them fresh and puffy.

What plant-based cheese works best here?

Choose a mild, meltable plant-based cheese such as cashew-based or coconut-based varieties that melt smoothly for the creamiest sauce.

Can I substitute regular milk instead of plant-based milk?

You can use any milk you prefer; plant-based milk adds to the creamy texture while keeping the recipe plant-based and lighter.

How do I prevent the marshmallows from burning?

Cover the dish loosely with foil for the majority of baking, then uncover only near the end. Keep a close eye during the last 15 minutes to ensure they brown nicely without burning.

Are scalloped sweet potatoes with marshmallows healthy?

This dish combines nutrient-rich sweet potatoes with a moderate amount of plant-based fats and natural sweetness, offering comfort food with some wholesome nutrition.

Final Thoughts

Scalloped Sweet Potatoes with Marshmallows is a heartwarming dish that feels like a cozy hug in food form. Its creamy layers, subtle spices, and sweet topping create a perfect harmony that’s hard to resist. Whether for holidays or everyday dinners, this recipe will quickly become a treasured staple in your kitchen. Give it a try and share the joy it brings with your loved ones!

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