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Scalloped Sweet Potatoes are the dessert—or side dish!—that you’ve been waiting for. With thinly sliced sweet potatoes coated in brown sugar, baked with chocolate chips, roasted almonds, and toasty marshmallows, everyone will be clamoring for seconds.
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Oh man. My mouth is watering just thinking about these scalloped sweet potatoes. This is one of my favorite dishes. Everyone at the table will be asking for the recipe if the make this, it’s practically a guarantee. It’s that good!
If you are a fan of rocky road flavor, you’ll especially love this one. It has thin sweet potatoes slices baked until fork tender at the base, topped with marshmallows, chocolate chips, and a sprinkling of almonds. Add a butter and brown sugar mixture, and you’ve got one fantastic potato dish.
Ingredients in Rocky Road Scalloped Sweet Potatoes
- Sweet potatoes – peeled and sliced into thin circles
- Butter
- Brown sugar
- Mini chocolate chips
- Roasted almonds – chopped
- Mini marshmallows
Should this Potato Recipe be a Side Dish or a Dessert?
I don’t know if scalloped sweet potatoes should be considered a side dish or a dessert. It’s got the savory and natural sweetness flavor, thanks to the sweet potatoes, and plenty of extra sweetness, thanks to the toppings. Whether you serve it with your meal as a side or afterward as a dessert, you can’t go wrong.
Make This for More than Just Thanksgiving
Yes, these scalloped sweet potatoes are definitely a good dish to bring to Thanksgiving or Christmas dinner. However, that doesn’t mean it’s the only time you can make it!
If you are looking for a delicious potato recipe, or you need a new idea on what to make for dinner, this recipe is a great one! Too distracted by the sweet toasty marshmallows and crunchy almonds to even think twice about this being a sweet potato dish, kids will be happy to get a serving of vegetables and might even ask for more.
The sweet potatoes are sliced thin and then coated in brown sugar and baked up with mini chocolate chips, roasted almonds, and toasty marshmallows. While it bakes, the brown sugar and chocolate melt together to make a delicious sauce that coats the potatoes. It is WAY better than your Grandma’s sweet potato casserole. Sorry, gram, it’s true!
Frequently Asked Questions
Both are dishes made in a casserole dish or baking dish with thinly sliced potatoes. Authentic scalloped potatoes are cut extra thin and cooked in heavy cream or milk along with fresh herbs. Au gratin potatoes are typically layered with cheddar cheese and can be topped with parmesan cheese or breadcrumbs.
Yes, first peel and cut the potatoes with a sharp knife or mandolin slicer. Then, put them in a bath of cold water and keep them in the fridge until ready to use.
There are claims from France, England, and America – all with different variations on this dish.
Traditional scalloped potatoes use russet potatoes, but we subbed out the russets for sweet potatoes and sweet toppings.
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How to Make Scalloped Sweet Potatoes
Rocky Road Scalloped Sweet Potatoes
Equipment
- 9×13 inch pan
Ingredients
- 5 sweet potatoes peeled and sliced into thin circles
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup mini chocolate chips
- 1/2 cup roasted almonds chopped
- 1 bag mini marshmallows
Instructions
- Pre-heat oven to 400 degrees.
- In a medium-sized bowl, melt the butter in the microwave, then stir in the brown sugar.
- Place the thinly sliced sweet potatoes in a large bowl and thoroughly toss them in the butter/brown sugar mixture until the potatoes are coated.
- Pour half of the potatoes in a 9×13 pan. Then, sprinkle on half of the chocolate chips, chopped almonds, and marshmallows. Pour on the remaining half of the sweet potatoes. The pan will be heaping, but it will sink down as it cooks.
- Bake for 35 to 45 minutes until the potatoes are fork tender.
- Remove from oven and and let cool for 5 minutes.
- Set the broiler on the oven to high.
- Add the remaining marshmallows to the pan and put under the broiler until the tops of the marshmallows are toasted. Watch it closely, they toast up fast!
- Remove from the oven and let cool for 5 more minutes, then sprinkle the top with remaining almonds and chocolate chips.
Notes
- To prepare potatoes ahead of time: first peel and cut the potatoes with a sharp knife or mandolin slicer. Then, put them in a bath of cold water and keep them in the fridge until ready to use.
- To store, place leftovers in an airtight container and keep refrigerated for up to one week.
What’s the best way to make this day before? Not do the broiling til thanksgiving day maybe? Or just heat the whole thing up?
Hi Mary, I am sorry we didn’t get back to you sooner! We were spending Thanksgiving with family. I hope your dish turned out well! What did you end up doing?
What a way to shake things up! Went down a treat, especially with the kids, but I mean there’s chocolate and marshmallows so how could it not!
Wow, what an amazing recipe. I would have never thought to slice sweet potatoes thin and make them into a decadent dessert, but this works so well and my family loved it. It was fun to try something new!
OMG! What an incredible twist on a classic recipe! My family loved it!
My advice is to leave the chocolate chips out. I only used 1/4 cup chips and it was too much. The sauce was chocolaty and in my opinion chocolate doesn’t go with sweet potatoes