This Cherried Sweet Potato Scallop is a unique twist on the classic casserole, swapping traditional potatoes for naturally sweet and earthy sweet potatoes. The dish balances the deep, caramelized flavors of brown sugar and orange juice with the bright, tart pop of drained tart cherries. As it bakes, the syrup thickens into a glossy glaze that coats every bite. The final touch of marshmallows adds a creamy, toasted sweetness that melts into the warm vegetables. It’s an unexpected but delightful side dish or light main, perfect for holiday gatherings, potlucks, or a cozy weeknight dinner. The combination of texturesâÂÂtender potatoes, juicy fruit, and crisp marshmallow peaksâÂÂmakes this recipe a memorable addition to your table.
Cherried Sweet Potato Scallop
Description
This Cherried Sweet Potato Scallop is a unique twist on the classic casserole, swapping traditional potatoes for naturally sweet and earthy sweet potatoes. The dish balances the deep, caramelized flavors of brown sugar and orange juice with the bright, tart pop of drained tart cherries. As it bakes, the syrup thickens into a glossy glaze that coats every bite. The final touch of marshmallows adds a creamy, toasted sweetness that melts into the warm vegetables. It&# 226;ÂÂs an unexpected but delightful side dish or light main, perfect for holiday gatherings, potlucks, or a cozy weeknight dinner. The combination of texturesâÂÂtender potatoes, juicy fruit, and crisp marshmallow peaksâÂÂmakes this recipe a memorable addition to your table.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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If using fresh sweet potatoes, peel and slice them into 1/2 to 3/4 inch thick pieces. If using canned, simply drain them well.
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If cooking fresh slices, place them in a saucepan with 1 cup of water and simmer until tender, then drain.
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Lightly grease a 9x13 inch baking pan with 1 tablespoon of butter or margarine.
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Spread the prepared sweet potatoes evenly in the bottom of the pan.
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Scatter 1 pound of drained tart cherries evenly over the sweet potatoes.
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In a small saucepan, combine 2/3 cup firmly packed brown sugar, 1/4 cup granulated sugar, 1 1/2 teaspoons salt, 1 cup water, 4 tablespoons butter or margarine, and 1/2 cup orange juice.
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Heat the mixture over medium heat, stirring constantly until the sugars dissolve and the syrup thickens slightly.
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Pour the warm syrup evenly over the sweet potatoes and cherries.
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Bake uncovered for 30 minutes, or until the syrup has thickened and the edges are bubbly.
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Remove from the oven and immediately top with 1/2 pound of regular marshmallows.
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Return to the oven for 2-3 minutes, just until the marshmallows are golden brown and toasted.
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Let stand for 5 minutes before serving to allow the syrup to set slightly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 341.6kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 162.9mg7%
- Total Carbohydrate 79.5g27%
- Dietary Fiber 11.9g48%
- Sugars 16.7g
- Protein 6.4g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
