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Scalloped Sweet Potatoes with Marshmallows

Scalloped Sweet Potatoes with Marshmallows

  • Author: Marcus
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Scalloped Sweet Potatoes with Marshmallows is a creamy, comforting plant-based side dish featuring thinly sliced sweet potatoes baked in a rich sauce made with plant-based cheese, butter, and natural gelling agent. Topped with golden, toasted plant-based marshmallows, this dish beautifully balances sweet and savory flavors. Perfect for holiday gatherings or cozy family dinners, it offers a luscious, velvety texture and warm spices that delight every palate.

Ingredients

Scale

Sweet Potatoes

  • 4 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)

Creamy Sauce

  • 2 tablespoons plant-based butter
  • 1 cup plant-based cheese, shredded
  • 1 1/2 cups plant-based milk
  • 2 tablespoons vegetarian Worcestershire sauce (natural)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon natural gelling agent

Topping

  • 1 1/2 cups plant-based marshmallows

Instructions

  1. Prepare the Sweet Potatoes: Wash and peel the sweet potatoes, then slice them evenly into thin rounds about 1/8 inch thick to ensure even cooking and good sauce absorption.
  2. Make the Creamy Sauce: In a saucepan over medium heat, melt the plant-based butter. Stir in the plant-based cheese until melted and smooth. Slowly whisk in the plant-based milk and vegetarian Worcestershire sauce (natural). Add cinnamon, nutmeg, salt, and pepper. Stir in the natural gelling agent and continue stirring gently until the sauce thickens to a creamy, slightly thick consistency.
  3. Layer the Dish: Lightly grease a baking dish with plant-based butter. Arrange a layer of sweet potato slices, then pour some creamy sauce over them. Repeat layering all sweet potatoes and sauce, finishing with a generous coating of sauce on top.
  4. Add the Marshmallow Topping: Evenly scatter the plant-based marshmallows over the top of the layered dish. These will melt and form a golden, bubbly topping while baking.
  5. Bake to Perfection: Cover the dish loosely with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Remove the foil and bake an additional 15 minutes until marshmallows are golden and sweet potatoes are tender when pierced with a fork.

Notes

  • Use a mandoline or sharp knife to slice sweet potatoes evenly for consistent cooking.
  • Distribute the creamy sauce evenly in each layer for balanced flavor.
  • Monitor the marshmallows during the last baking stage to avoid burning.
  • Let the dish rest for 10 minutes after baking to allow the sauce to set for easier serving.
  • Freshly ground cinnamon and nutmeg enhance aroma and taste significantly.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 12g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: scalloped sweet potatoes, plant-based, marshmallows, vegan side dish, holiday recipe, creamy casserole

Find it online: https://tastysoulkitchen.com/scalloped-sweet-potatoes-with-marshmallows/