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Scalloped Sweet Potatoes with Marshmallows

Scalloped Sweet Potatoes with Marshmallows

  • Author: David
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Scalloped Sweet Potatoes with Marshmallows is a comforting and creamy side dish combining tender sweet potato layers with melted plant-based cheese and a toasted plant-based mini marshmallow topping. This dish balances natural sweetness with rich creaminess, featuring a savory sauce enhanced by vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and a pinch of ground nutmeg (natural). Perfect for family dinners or holiday gatherings, it offers cozy textures and familiar flavors in a visually inviting presentation.

Ingredients

Scale

Sweet Potato Base

  • 4 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)

Creamy Sauce

  • 3 tablespoons plant-based butter
  • 2 cloves minced garlic (natural)
  • 2 cups unsweetened plant-based milk
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1 tablespoon natural gelling agent
  • Salt, to taste
  • Black pepper, to taste

Cheese and Topping

  • 1 1/2 cups shredded plant-based cheese
  • 1 cup plant-based mini marshmallows

Instructions

  1. Prepare the Sweet Potatoes: Wash, peel, and slice the sweet potatoes thinly and evenly to ensure uniform cooking and tender layers that hold their shape.
  2. Make the Creamy Sauce: In a saucepan over medium heat, melt the plant-based butter. Add minced garlic and sauté until fragrant. Stir in unsweetened plant-based milk, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), ground nutmeg (natural), and natural gelling agent. Whisk continuously until the sauce thickens enough to coat the back of a spoon.
  3. Layer the Dish: Grease a baking dish and arrange a layer of sliced sweet potatoes. Pour a portion of the creamy sauce evenly over the layer, then sprinkle shredded plant-based cheese on top. Repeat layering with remaining potatoes, sauce, and cheese, finishing with a cheese layer on top.
  4. Add Marshmallows and Bake: Evenly scatter the plant-based mini marshmallows across the top layer. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the sweet potatoes are tender and the marshmallows turn golden and slightly crisp.
  5. Rest and Serve: Let the dish rest for 10 minutes after baking to set the layers. Serve warm and enjoy the creamy, sweet, and toasty flavors in every bite.

Notes

  • Slice sweet potatoes evenly, ideally with a mandoline slicer, for consistent cooking.
  • Layer sauce generously between sweet potato slices for luscious flavor throughout.
  • Add marshmallows near the end of baking or briefly broil to prevent burning.
  • Letting the baked dish rest helps it set and slice better.
  • Try different plant-based cheeses to customize melt and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 12g
  • Sodium: 350mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: scalloped sweet potatoes, plant-based cheese, marshmallows, creamy side dish, vegetarian, gluten free

Find it online: https://yummyrecipeszone.com/scalloped-sweet-potatoes-with-marshmallows/