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Scalloped Sweet Potatoes with Marshmallows

Scalloped Sweet Potatoes with Marshmallows

  • Author: Christopher
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Scalloped Sweet Potatoes with Marshmallows is a creamy, comforting casserole featuring tender sweet potato slices baked in a rich plant-based creamy sauce and topped with golden melted plant-based marshmallows. Perfect for holidays or cozy family dinners, this dish brings a perfect balance of sweet and savory flavors with a delightful crunchy-marshmallow topping.

Ingredients

Scale

Ingredients

  • 3 to 4 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 3 tablespoons plant-based butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups plant-based milk
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1/4 cup brown sugar (natural)
  • 1/2 teaspoon ground cinnamon (natural)
  • 1/4 teaspoon ground nutmeg (natural)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon natural gelling agent
  • 2 cups plant-based marshmallows

Instructions

  1. Prepare the Sweet Potatoes: Start by peeling the sweet potatoes and slicing them very thin, about 1/8 inch thick. This ensures even cooking and helps them absorb the creamy sauce perfectly. Set the slices aside while you prepare the sauce.
  2. Make the Creamy Sauce: In a saucepan, melt the plant-based butter over medium heat. Whisk in the all-purpose flour until a smooth paste forms. Gradually add the plant-based milk while stirring continuously to avoid lumps. Season with vegetarian Worcestershire sauce, brown sugar, cinnamon, nutmeg, salt, and pepper. Stir and cook gently until the sauce thickens to a luscious smooth consistency. Add the natural gelling agent and mix well to enhance creaminess and texture.
  3. Assemble the Casserole: Grease a baking dish with some plant-based butter or oil. Layer half of the sweet potato slices evenly in the dish. Pour half of the creamy sauce over the potatoes and spread gently to cover. Repeat with the remaining sweet potatoes and sauce to create beautiful layers full of flavor.
  4. Top with Marshmallows: Generously sprinkle the plant-based marshmallows over the top layer of sauce, covering every bit so they melt and brown nicely during baking.
  5. Bake Until Perfect: Preheat the oven to 350°F (175°C). Bake the casserole for 35 to 40 minutes or until the sweet potatoes are tender and the marshmallows have melted to a golden brown hue. Allow the dish to cool slightly before serving to set perfectly.

Notes

  • Use a mandoline or sharp knife to get thin sweet potato slices for even cooking and sauce absorption.
  • Keep layers uniform to balance flavor and texture in every bite.
  • Adjust the amount of brown sugar to control sweetness, keeping in mind the marshmallows add extra sweetness.
  • Do not skip the natural gelling agent; it is essential for a silky sauce that binds the layers well.
  • Let the dish rest for 10 minutes after baking to firm up and aid neat serving.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 14g
  • Sodium: 210mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: scalloped sweet potatoes, plant-based scalloped potatoes, marshmallow sweet potatoes, creamy sweet potato casserole, vegan side dish, holiday sides, sweet and savory casserole

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