This Rocky Road Scalloped Sweet Potato recipe has thinly sliced sweet potatoes coated in brown sugar, baked up with chocolate chips, roasted almonds, and toasty marshmallows.
Should this Potato Recipe be a Side Dish or a Dessert?
You need to add these Rocky Road Scalloped Sweet Potatoes to your Thanksgiving menu! They are so incredibly good. I don’t know if they should be considered a side dish or a dessert. Either way, you can’t go wrong. Everyone will love this variation on this Thanksgiving staple.
Use it for More than Just Thanksgiving
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! Kids won’t complain about eating sweet potatoes either, they will be too distracted by the sweet toasty marshmallows and crunchy almonds to even thing twice about this being a sweet potato dish.
How the Deliciousness is Created
These sweet potatoes are sliced thin and 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, it’s true.
- 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 9x13 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.
- 9x13 inch pan