Description

This is the show-stopping sweet potato side dish your table has been waiting for: tender, spiced medallions swimming in a buttery caramel sauce, topped with toasted pecans and gooey marshmallows. Perfectly sweet, lightly spiced, and irresistibly festive, it’s a guaranteed crowd-pleaser.

Ingredients

Scale

Sweet Potatoes:

10–12 medium sweet potatoes, peeled and sliced into ¼-inch medallions

Sauce:

½ cup unsalted butter
½ cup brown sugar (light or dark)
1 cup water
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground nutmeg
½ tsp salt
Optional: zest of 1 orange + 1 tsp vanilla extract

Topping:

½ cup chopped pecans or walnuts (toasted)
1 cup mini marshmallows

Optional Variations:

Bourbon-Spiked: Add 2 tbsp bourbon to the sauce
Maple-Nutty: Replace sugar with maple syrup; use only pecans
Vegan-Friendly: Use vegan butter and marshmallows
Nut-Free: Omit nuts or use crunchy oat topping
Spice Lover: Add cayenne or black pepper for a subtle kick

Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Peel and slice sweet potatoes; optional: store in cold water to prevent browning.

Step 2: Make Spiced Caramel Sauce

In a medium saucepan over medium heat, combine butter, brown sugar, water, cinnamon, cloves, nutmeg, salt, and optional orange zest.
Simmer 3–5 minutes until smooth.
Remove from heat; stir in vanilla if using.

Step 3: Layer & Sauce

Arrange sweet potato slices in the baking dish.
Pour warm sauce over potatoes, coating evenly.

Step 4: First Bake (Steam to Tenderize)

Cover dish tightly with foil.
Bake 35–40 minutes until potatoes are tender when pierced with a fork.

Step 5: Add Topping

Remove foil; sprinkle toasted nuts and mini marshmallows over the top.
Optional: broil 1–2 minutes for extra golden marshmallows—watch carefully!

Step 6: Final Bake & Rest

Bake uncovered 10–15 minutes until marshmallows are golden and sauce bubbles.
Rest 5–10 minutes before serving.

Notes

Make ahead: Assemble through Step 4; refrigerate up to 24 hours. Bake from room temperature, adding toppings at the end.
Sauce too thin: Let rest 5–10 minutes; reduce on stovetop if needed.
Canned sweet potatoes: Skip first bake; just coat in sauce and bake with toppings 15–20 min.
Sweet potato vs yam: Use orange-fleshed variety for best flavor.

Nutrition

Calories: 280cal Per Serving
Carbohydrates: 40g
Protein: 3g