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Scalloped Sweet Potatoes with Marshmallows

Scalloped Sweet Potatoes with Marshmallows

  • Author: Eric
  • Total Time: 65 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Discover a creamy, comforting Scalloped Sweet Potatoes with Marshmallows recipe that is easy to make and perfect for any cozy meal or holiday gathering. Tender, thinly sliced sweet potatoes are baked in a smooth, rich sauce topped with fluffy, golden plant-based marshmallows for a nostalgic, indulgent finish. Perfect for family dinners and festive occasions, this dish brings warmth and sweetness to the table effortlessly.

Ingredients

Scale

Sweet Potatoes

  • 4 medium-sized sweet potatoes, peeled and thinly sliced

Creamy Sauce

  • 3 tablespoons plant-based butter
  • 3 tablespoons flour
  • 2 cups plant-based milk
  • 1/4 cup natural brown sugar
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Topping

  • 2 cups plant-based marshmallows

Instructions

  1. Prepare the sweet potatoes: Wash and peel the sweet potatoes, then slice them thinly and evenly using a mandoline slicer or knife to ensure they cook uniformly in the oven. Thin slices will soften perfectly and absorb the creamy sauce.
  2. Make the creamy sauce: In a saucepan, melt the plant-based butter over medium heat. Whisk in the flour to form a smooth roux, then slowly add the plant-based milk, stirring constantly to avoid lumps. Add the natural brown sugar, vegetarian Worcestershire sauce (natural), vanilla extract (natural), salt, and pepper. Stir continuously until the sauce thickens and becomes velvety.
  3. Layer the sweet potatoes: Grease a baking dish and arrange half of the sweet potato slices in a single layer. Pour half of the sauce evenly over them. Repeat the layering with the remaining sweet potatoes and sauce to create luscious alternating layers.
  4. Top with marshmallows: Generously sprinkle the plant-based marshmallows evenly over the top layer, covering the dish to achieve a sweet, golden crust after baking.
  5. Bake until golden and bubbly: Place the dish in a preheated oven at 350°F (175°C) and bake for 40-50 minutes, or until the sweet potatoes are tender and the marshmallows have melted into bubbly, golden perfection.

Notes

  • Slice evenly: Using a mandoline slicer helps ensure thin, uniform slices that cook consistently.
  • Don’t rush the sauce: Slowly whisking the plant-based milk into the roux prevents lumps and creates a perfectly smooth base.
  • Preview sweetness: Taste the sauce before baking and adjust natural brown sugar or spices to your liking.
  • Cover if needed: If marshmallows brown too quickly, loosely cover the dish with foil halfway through baking.
  • Rest before serving: Let the dish sit for a few minutes after baking to help the layers set and make slicing easier.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

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

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