Description
Scalloped Sweet Potatoes with Marshmallows is a creamy, comforting casserole featuring tender sweet potato slices layered with melted plant-based cheese and topped with golden toasted fluffy marshmallows. This plant-based dish balances savory richness with natural sweetness, perfect for festive occasions or cozy meals.
Ingredients
Scale
Main Ingredients
- 4 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 cup shredded plant-based cheese
- 3 tbsp plant-based butter
- 3 tbsp all-purpose flour
- 2 cups plant-based milk
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp maple syrup (natural)
- 1/2 tsp vanilla extract (natural)
- 2 tsp ground cinnamon (natural)
- 1/4 tsp ground nutmeg (natural)
- Salt and black pepper to taste
- 2 cups fluffy marshmallows
Instructions
- Prepare the Sweet Potatoes: Wash and peel the sweet potatoes, then slice them evenly into thin rounds about 1/8 inch thick to ensure even cooking and tender layers.
- Make the Creamy Sauce: Melt the plant-based butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook, stirring constantly for about one minute until a smooth paste forms. Gradually whisk in the plant-based milk to create a silky thick sauce. Stir in vegetarian Worcestershire sauce (natural), maple syrup (natural), vanilla extract (natural), ground cinnamon (natural), ground nutmeg (natural), salt, and pepper. Cook until the sauce thickens slightly, then remove from heat.
- Layer the Casserole: Grease a baking dish with plant-based butter. Arrange half of the sweet potato slices in an even layer. Pour half of the creamy sauce over the potatoes, then sprinkle half of the shredded plant-based cheese on top. Repeat with the remaining sweet potatoes, sauce, and cheese, ensuring all edges are covered.
- Bake and Top with Marshmallows: Preheat the oven to 350°F (175°C). Bake the casserole for about 45 minutes until sweet potatoes are tender and sauce is bubbling. Remove from the oven, evenly sprinkle the fluffy marshmallows over the top, and return to the oven. Bake for an additional 10-15 minutes until marshmallows are golden brown and toasted.
Notes
- Use a mandoline slicer or sharp knife to slice sweet potatoes evenly for consistent cooking.
- Bake at a moderate temperature for even cooking and to prevent burning.
- Allow plant-based milk and butter to reach room temperature before making the sauce for better texture.
- Watch the marshmallows closely while toasting to avoid burning.
- This dish tastes even better the next day, making it great for make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 12g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sweet potatoes, scalloped potatoes, marshmallows, plant-based cheese, dairy-free casserole, comfort food, vegan casserole, holiday side dish
