Go Back

Brown Sugar and Pecan Scalloped Sweet Potatoes

Comforting, slightly sweet, and utterly satisfying, this Brown Sugar and Pecan Scalloped Sweet Potatoes recipe layers tender potato slices with a creamy cinnamon-spiced sauce and a crunchy pecan topping. It’s a family-friendly side that pairs beautifully with roast chicken, turkey, or a festive holiday spread. Easy to assemble, it bakes into a golden, caramel-tinged casserole that invites seconds and compliments your main course perfectly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 cups sliced sweet potatoes (about 2–3 large potatoes)
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup whole or 2% milk (or half-and-half for a richer texture)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (plus a few extra for topping)
  • 2 tablespoons softened cream cheese or additional butter (optional for extra creaminess)

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish with butter or oil and set aside.
  • Wash and slice the sweet potatoes into 1/4-inch rounds. You want even slices so they cook evenly and layer nicely in the dish.
  • In a small bowl, whisk together the milk, melted butter, flour, cinnamon, nutmeg, and salt until the mixture is smooth. This is your creamy sauce base.
  • Spread a thin layer of the sauce on the bottom of the prepared dish. Layer half of the sweet potato slices over the sauce, overlapping slightly like shingles.
  • Sprinkle half the brown sugar over the potatoes, then pour a little more of the sauce to moisten. Add half the chopped pecans for a toasty crunch.
  • Repeat with another layer of potatoes, the remaining brown sugar, sauce, and pecans. If you’re using cream cheese or extra butter, dot small pieces across the top for extra creaminess.
  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbling.
  • If you’d like an extra caramelized top, turn on the broiler for the last 1–2 minutes of baking. Watch closely to prevent burning.