Rocky Road Scalloped Sweet Potatoes

5 from 4 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Keyword: Side, Side Dish, Sweet Potatoes

Servings:

Calories: 373kcal

Author: Emily Walker

Equipment

9x13 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 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.

Notes

Recipe Tips:

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.

Nutrition