Description
Discover a delicious Sweet Potatoes Brown Sugar Recipe for a tasty side dish. Try it now!
Ingredients
Scale
- 2 large sweet potatoes (about 1½ pounds), peeled and thinly sliced (⅛ inch thick)
- 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 for topping)
Instructions
- Step 1: Preheat and prepare Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Step 2: Slice the sweet potatoesPeel and thinly slice sweet potatoes to about ⅛-inch thickness for even baking. Layer them neatly in the baking dish, slightly overlapping.
- Step 3: Make the brown sugar sauceIn a saucepan over medium heat, melt the butter. Add brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk until smooth and the sugar has dissolved completely.
- Step 4: Assemble the casserolePour the warm sauce evenly over the sweet potatoes, using a spatula to gently coat all slices.
- Step 5: Bake coveredCover the dish tightly with foil and bake for 35 minutes.
- Step 6: Bake uncoveredRemove the foil and continue baking for another 20–25 minutes, until the sweet potatoes are fork-tender and the sauce is bubbling.
- Step 7: Optional marshmallow toppingIn the last 5 minutes of baking, sprinkle mini marshmallows over the top. Bake until golden and gooey.
- Step 8: ServeAllow the dish to cool slightly before serving. Garnish with a sprinkle of cinnamon or fresh herbs if desired.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg