Das beste Rezept für überbackene Süßkartoffeln

Zutaten

• 5–6 medium sweet potatoes, peeled and thinly sliced (1/8-inch rounds)
• 1/4 cup unsalted butter
• 1/4 cup brown sugar (light or dark)
• 1/2 cup water
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg (freshly grated recommended)
• 1/4 tsp salt
• 1/4 cup chopped pecans (or walnuts, toasted)
• 1/2 cup mini marshmallows (optional)

Zubereitung

1. 1

   Prepare the Sweet Potatoes: Peel and thinly slice the sweet potatoes into ⅛-inch rounds to ensure even cooking and a tender texture once baked.

2. 2

   Make the Base Sauce: In a saucepan, melt the unsalted butter over medium heat. Once melted, add the brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir continuously until the sugar dissolves and the mixture forms a smooth, fragrant sauce.

3. 3

   Assemble the Dish: Preheat your oven to 350°F (175°C). In a greased baking dish, layer half of the sliced sweet potatoes evenly. Pour half of the prepared sauce over the potatoes. Repeat with the remaining potatoes and sauce, ensuring all slices are coated well.

4. 4

   Bake the Sweet Potatoes: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes, or until the sweet potatoes are tender when pierced with a fork.

5. 5

   Add Toppings: Remove the foil and evenly sprinkle the toasted chopped pecans and mini marshmallows (if using) on top of the scalloped sweet potatoes.

6. 6

   Final Bake: Return the uncovered dish to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and the topping is bubbly and toasted.

7. 7

   Serve: Allow the scalloped sweet potatoes to cool for a few minutes before serving to let the flavors meld and the dish set slightly for easier serving.