Description
A cozy, creamy, and sweet holiday-ready casserole made with tender sliced sweet potatoes, a rich brown sugar cream sauce, warm spices, and an optional marshmallow topping. Perfect for Thanksgiving, Christmas, or any comforting family meal.
Ingredients
2 large sweet potatoes (about 1 ½ pounds), peeled and thinly sliced
1 cup heavy cream
½ cup packed brown sugar
3 tablespoons butter
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup mini marshmallows (optional)
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish lightly with butter or nonstick spray.
Peel and slice sweet potatoes into ⅛-inch rounds and layer them neatly in the baking dish.
In a medium saucepan, melt the butter over medium heat. Add brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla. Stir until smooth and fully combined.
Pour the warm sauce evenly over the layered sweet potatoes, coating all slices.
Cover the dish tightly with foil and bake for 35 minutes.
Remove the foil and bake for another 20–25 minutes, until the sweet potatoes are tender and the sauce is bubbling.
For a gooey finish, sprinkle mini marshmallows on top during the last 5 minutes of baking.
Notes
For extra crunch, add a sprinkle of chopped pecans before baking.
This casserole can be assembled a day ahead and baked fresh.
Mandoline-slicing makes evenly cooked, tender layers.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/6 of casserole)
- Calories: Approximately 325 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 50 mg