Description

Layers of thinly sliced sweet potatoes, bathed in a spiced brown sugar butter sauce, baked until tender with a golden, caramelized top. Optional marshmallow and pecan topping adds crunch and gooey sweetness. Perfect for Thanksgiving, Christmas, or any holiday feast.

Ingredients

Scale

Sweet Potatoes & Base:

5–6 medium sweet potatoes, peeled and thinly sliced (⅛-inch rounds)
¼ cup unsalted butter
¼ cup brown sugar (light or dark)
½ cup water
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg (freshly grated recommended)
¼ tsp salt

Topping:

¼ cup chopped pecans (or walnuts, toasted)
½ cup mini marshmallows (optional)

Optional Variations:

Maple Kissed: Use maple syrup instead of brown sugar; add 1 tbsp orange zest.
Candied Crunch: Use candied pecans.
Cheesy: Add ½ cup grated sharp cheddar or Gruyère between layers.
Bourbon Spice: Replace 2 tbsp water with bourbon.
Dairy-Free: Use vegan butter and vegan marshmallows.

Instructions

Step 1: Prep & Preheat

Preheat oven to 375°F (190°C).
Lightly butter or spray a medium baking dish (8×11 or 9×13 inch).

Step 2: Layer Potatoes

Arrange half the sweet potato slices in the bottom of the dish, overlapping slightly.

Step 3: Make Sauce

In a medium saucepan, melt butter over medium heat.
Whisk in brown sugar, water, cinnamon, cloves, nutmeg, and salt.
Simmer gently 3–4 minutes until slightly thickened and fragrant. Taste and adjust.

Step 4: Pour Sauce

Pour about half of the sauce over the first layer of potatoes.

Step 5: Layer & Pour Remaining Sauce

Add remaining sweet potato slices on top, overlapping.
Pour remaining sauce over the top, shaking the dish gently to settle.

Step 6: Bake Covered

Cover tightly with foil.
Bake 40–45 minutes until potatoes are nearly fork-tender.

Step 7: Add Topping

Remove foil carefully.
Sprinkle chopped pecans evenly; add marshmallows if using.
Return uncovered to oven 10–15 minutes until golden-brown and bubbly.

Step 8: Rest Before Serving

Let stand 10 minutes before serving to set layers.

Notes

Thin slices are key: ⅛-inch rounds ensure tender layers. A mandoline slicer is ideal.
Foil is essential: Traps steam to cook potatoes evenly.
Sauce consistency: Will thicken further while baking. Adjust with water if needed.
Make-ahead: Assemble up to Step 5, cover, and refrigerate up to 24 hours. Add 5–10 min extra baking time.
Freezing: Not recommended; texture may become watery.