Description
Scalloped Sweet Potatoes with Marshmallows is a warm, creamy, and comforting side dish featuring tender sweet potatoes layered in a rich, savory-sweet sauce topped with melted plant-based cheese and toasted marshmallows. This plant-based friendly casserole blends nostalgic flavors and textures perfect for cozy dinners or festive occasions.
Ingredients
Scale
Sweet Potatoes
- 3 pounds firm sweet potatoes, peeled and sliced 1/8 inch thick
Sauce
- 3 tablespoons plant-based butter
- 3 tablespoons all-purpose flour
- 2 cups plant-based milk
- 2 teaspoons vegetarian Worcestershire sauce (natural)
- 1 tablespoon maple syrup (natural)
- 1/2 teaspoon ground cinnamon (natural)
- 1/4 teaspoon ground nutmeg (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon natural gelling agent
Topping
- 1 cup shredded plant-based cheese
- 1 1/2 cups marshmallows (use vegan marshmallows if preferred)
Optional Variations (for customization)
- 1/2 cup toasted pecans or walnuts, chopped
- Pinch of cayenne pepper or smoked paprika
- 1 teaspoon fresh rosemary or thyme, chopped
- 1/4 cup chopped dried cranberries or 1 teaspoon orange zest
Instructions
- Prepare the Sweet Potatoes: Peel and slice the sweet potatoes into even 1/8 inch thick rounds. Using a mandoline slicer helps achieve consistent thickness for even cooking and attractive layering.
- Make the Creamy Sauce: In a saucepan, melt the plant-based butter over medium heat. Stir in the flour and whisk continuously for about 2 minutes to eliminate raw flour taste. Gradually whisk in the plant-based milk to avoid lumps, and simmer gently until the sauce thickens. Stir in vegetarian Worcestershire sauce (natural), maple syrup (natural), cinnamon, nutmeg, salt, pepper, and the natural gelling agent to develop flavor layers.
- Layer the Dish: Lightly grease a baking dish with plant-based butter. Arrange a layer of sweet potato slices in the dish, then spoon a generous amount of the sauce over them. Repeat layering with remaining sweet potatoes and sauce, finishing with a layer of sauce on top.
- Bake: Cover the dish with foil to retain moisture. Bake in a preheated oven at 350°F (175°C) for about 45 minutes or until the sweet potatoes are tender and easily pierced with a fork.
- Add Plant-based Cheese and Marshmallows: Remove the foil, evenly sprinkle shredded plant-based cheese on the top layer, then scatter marshmallows over. Return the dish to the oven uncovered and bake an additional 10 to 15 minutes until marshmallows are golden and melted.
Notes
- Slice evenly for uniform cooking and texture.
- Whisk the sauce vigorously to prevent lumps and achieve creaminess.
- Use fresh cinnamon and nutmeg to maximize warmth and aroma.
- Add marshmallows only near the end of baking to ensure perfect toasting.
- Allow the dish to rest briefly before serving to firm up and slice smoothly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 15g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sweet potatoes, scalloped potatoes, marshmallows, plant-based cheese, side dish, casserole, cozy dinner, vegetarian, vegan option
