The Comfort Spoon

 

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Your New Favorite Holiday Side Dish is Here!

Hey there, friend! Let’s talk about the star of the holiday table. You know the one. It’s that glorious, shimmering dish of sweet potatoes that somehow manages to be both rich and comforting, sweet and spiced, all at the same time. For years, I stuck to the same classic recipe—a good one, don’t get me wrong—but it always felt like it was missing a little… oomph. A little texture, a little depth, a little modern twist on that beloved nostalgia.

Well, after many, many delicious (and a few not-so-pretty) experiments, I’ve landed on the ultimate version. This Candied Sweet Potato Medallion Bake is everything I ever wanted in a holiday side. We’re using thin medallions instead of chunks or mash, which means more surface area for that incredible spiced buttery syrup to cling to. We’re doubling the batch because, let’s be real, leftovers are the best part. And we’re adding a few chef-inspired twists that take it from great to absolutely “can-I-get-that-recipe?” incredible. It’s beautiful, simple to make, and guaranteed to have everyone coming back for seconds. So, let’s turn those ordinary sweet potatoes into something truly magical!

A Sweet Potato Story: More Than Just a Side Dish

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This recipe always takes me right back to my grandma’s kitchen. Her house on Thanksgiving was a whirlwind of laughter, chaos, and the most incredible smells. My designated job, from the time I could safely hold a peeler, was the sweet potatoes. It was a monumental task—peeling what felt like a mountain of them, my small hands getting slick and sticky. But I loved it. It was our time. She’d tell me stories about her own mother’s recipes while I worked, and she’d always sneak me a few extra marshmallows “for quality control.”

Her version was classic and perfect: mashed, sweetened, and topped with a blanket of toasted marshmallows. This medallion bake is my love letter to her recipe. By slicing them into rounds, I get to preserve the beautiful shape of the potato, creating layers and layers of flavor. The nuts add a crunch she never used, but I think she’d approve of the texture. It’s a nod to the past but made for my family’s present-day table. Every time I make it, I’m right back in that warm, bustling kitchen, and that’s the real magic of cooking, isn’t it?

Gathering Your Ingredients (Let’s Chat About Them!)

Here’s what you’ll need to create this cozy masterpiece. This is a double batch, perfect for a crowd and guaranteed to give you those prized leftovers! Don’t just toss them in your cart—read my little notes for each one; they make all the difference.

• 10–12 medium sweet potatoes, peeled and sliced into ¼-inch medallions: Look for potatoes that are firm and similar in size for even cooking. No need to be perfect with the slicing! A mandoline is great for speed and uniformity, but a sharp knife works perfectly. Chef Insight: The thin medallions are key! They cook faster and absorb the syrup beautifully, creating tender, almost caramelized layers.
• ½ cup unsalted butter: Using unsalted lets you control the salt level. But here’s a pro move: brown that butter! Just melt it in your saucepan until it foams and smells nutty and amazing. It adds an incredible depth of flavor that’s just *chef’s kiss*.
• ½ cup brown sugar (light or dark): Dark brown sugar has more molasses, which means a deeper, richer caramel flavor. It’s my personal preference for this dish.
• 1 cup water: This creates the syrup that steams and tenderizes the potatoes as they bake. It might seem like a lot, but it reduces down into a glorious glaze.
• 2 tsp ground cinnamon, 2 tsp ground cloves, 2 tsp ground nutmeg: The holy trinity of sweet potato spices! Feel free to use a pre-mixed pumpkin pie spice if that’s what you have on hand—you’ll need about 2 tablespoons. Freshly grated nutmeg is always a wonderful upgrade.
• ½ tsp salt: Crucial! Salt is not the enemy of sweet dishes; it’s its best friend. It balances the sweetness and makes all the other flavors pop.
• ½ cup chopped pecans or walnuts (or a mix): Toasting these beforehand in a dry skillet for a few minutes will unleash their oils and make them infinitely more flavorful and crunchy.
• 1 cup mini marshmallows: The classic, nostalgic topping. For a more “cheffy” finish, you can make a brûléed marshmallow fluff topping, but the minis are easy and everyone loves them.
• Zest of 1 orange (optional but highly recommended): My favorite twist! This little bit of citrus zest brightens the entire dish and cuts through the richness. Don’t skip it!
• Drizzle of maple syrup or a splash of bourbon (optional): For a final flourish of richness. A tablespoon of either stirred into the syrup at the end will make it extra special.

Let’s Make Some Magic: Step-by-Step Instructions

Okay, apron on? Let’s do this! I’ll walk you through each step with all my best tips and hacks to ensure your bake is flawless.

Step 1: Preheat and Prep. First things first, preheat your oven to 375°F (190°C). This is the perfect temperature to cook the potatoes through without burning the topping later. Grab your largest 9×13-inch baking dish or casserole and give it a good greasing with butter or a non-stick spray. Trust me, you’ll thank yourself during cleanup!

Step 2: The Medallions. Now, take your peeled sweet potatoes and slice them into rounds about ¼-inch thick. They don’t have to be perfect! A little variation is just fine. The key is to layer them in your prepared dish, arranging them slightly overlapping, like shingles on a roof. This creates a beautiful pattern and ensures every single bite gets coated in goodness.

Step 3: The Incredible Spiced Syrup. This is where the flavor happens! In a medium saucepan, combine your butter (browned or not), brown sugar, water, cinnamon, cloves, nutmeg, salt, and that wonderful orange zest if you’re using it. Place it over medium heat and stir until the butter is melted and the sugar is completely dissolved. Let it just come to a gentle simmer—you’ll see tiny bubbles around the edge—and then immediately take it off the heat. You’ve just made liquid gold.

Step 4: The Soak. Carefully pour your fragrant spiced syrup evenly over the layered sweet potatoes. Try to get it in all the nooks and crannies. Now, cover the dish tightly with aluminum foil. This is non-negotiable! The foil traps the steam, which is what tenderizes the potatoes as they bake. Pop it in your preheated oven and set your timer for 35 minutes.

Step 5: The First Bake. Let the dish bake, covered, for 35-40 minutes. You’ll know it’s ready when you can easily pierce a potato medallion with a fork. They should be tender and have started to absorb that beautiful syrup.

Step 6: Add the Crunch. Now for the fun part! Take the dish out of the oven (careful, it’s hot!) and remove the foil. Sprinkle your toasted chopped nuts evenly over the top. This is also when you’d add a drizzle of maple syrup or bourbon if you fancy. Place the dish back in the oven, uncovered, for another 10-15 minutes. This lets the syrup thicken up a bit and the nuts get perfectly toasted.

Step 7: The Marshmallow Moment. For the final act, take the dish out and scatter the mini marshmallows over the top. Switch your oven to BROIL and return the dish to the oven for just 1-2 minutes. WATCH IT LIKE A HAWK! Marshmallows go from perfectly golden to completely charred in a matter of seconds. You want them to be puffed, toasty, and beautiful.

Step 8: Rest and Serve. Take the bake out and let it rest for about 5-10 minutes before serving. This allows the syrup to set slightly so it’s not too runny when you scoop it out. Then, get ready for the compliments to roll in!

How to Serve Your Masterpiece

This dish is a stunner right out of the oven! Use a large, flat serving spoon to scoop up portions, making sure to get all the layers. I love serving it directly from the baking dish placed on a trivet on the table—it’s rustic and inviting. It pairs beautifully with all your holiday classics: roasted turkey, glazed ham, green bean casserole, and a fresh, crisp salad to balance the richness. Don’t forget to spoon any extra syrupy goodness from the bottom of the dish over each serving!

Make It Your Own: Delicious Variations

This recipe is wonderfully adaptable! Here are a few of my favorite twists:

• Maple Bourbon Bliss: Replace the water with pure maple syrup and add a generous splash of bourbon to the syrup mixture. The flavor is deep, complex, and utterly divine.
• Savory-Sweet Herb Crunch: Swap the pecans for chopped rosemary-toasted almonds and add a crack of black pepper to the syrup for a more grown-up, savory-leaning profile.
• Vegan & Dairy-Free: Super easy! Use a high-quality vegan butter (like Miyoko’s or Earth Balance) and replace the marshmallows with a crunchy streusel topping (oats, flour, vegan butter, and brown sugar) or a drizzle of vegan caramel.
• Tropical Twist: Replace the orange zest with lime zest and add ½ cup of toasted coconut flakes along with the nuts. It’s unexpected and delicious!
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the syrup. The subtle heat playing off the sweet and spicy notes is incredible.

Anna’s Chef Notes & Kitchen Stories

This recipe has truly evolved over the years. The first time I tried the medallion style, I was so worried they wouldn’t cook through. I kept opening the oven to check, letting all the precious heat out! My husband finally banned me from the kitchen until the timer went off. The result was perfectly tender potatoes and a valuable lesson in trusting the process. I’ve also learned that browning the butter is a step that feels fancy but takes barely any extra time, and the payoff is huge. It’s now my non-negotiable first step. This dish is also a fantastic make-ahead candidate. You can assemble it completely (through step 4) up to a day in advance, keep it covered in the fridge, and then just pop it in the oven when you’re ready. You might need to add 5-10 minutes to the baking time since it’s starting from cold. Most of all, have fun with it! Cooking is about joy, not perfection.

Your Questions, Answered!

Q: Can I prepare this dish ahead of time?
A: Absolutely! This is a fantastic make-ahead dish. Assemble the sliced potatoes in the dish, make the syrup, and pour it over. Cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be starting from cold. Add the nuts and marshmallows in the last 15 minutes as directed.

Q: My syrup is too watery after baking. What happened?
A: This usually means the dish needs a little more time uncovered. If you find the potatoes are tender but there’s a lot of liquid, just extend the uncovered baking time (after adding the nuts) by another 5-10 minutes. The liquid will reduce into a thicker, more glaze-like consistency. Also, letting the dish rest for 10 minutes after it comes out of the oven allows the syrup to thicken as it cools.

Q: Help! My marshmallows burned instantly under the broiler.
A: Oh, I’ve been there! The broiler setting can vary wildly from oven to oven. If yours is particularly powerful, skip the broiler entirely. Instead, add the marshmallows for the last 3-4 minutes of the uncovered bake at 375°F. They won’t get as toasty on top, but they will be perfectly melted and delicious. The key is always to watch them closely—they turn in a flash!

Q: Can I use canned sweet potatoes or yams?
A: You can, but the result will be different. Canned yams are often already very soft and sweet. If you use them, drain them well and layer the slices. Because they are already cooked, you’ll only need to bake them for about 20-25 minutes covered, just to heat them through and let them absorb the syrup, then proceed with the uncovered step. I highly recommend fresh for the best texture and flavor!

Nutritional Information*

*This is an estimated nutritional breakdown per serving, based on 12 servings. It is provided as a courtesy and should be considered an estimate, not a guarantee.

Calories: 280 | Fat: 10g | Saturated Fat: 5g | Carbohydrates: 42g | Fiber: 4g | Sugar: 20g | Protein: 2g

 

Final Thoughts ✨

If there’s one dish that proves holiday sides can be just as show-stopping as the main course, it’s this Candied Sweet Potato Medallion Bake. With its tender layers, spiced caramel glaze, buttery crunch, and that nostalgic kiss of marshmallow, it strikes the perfect balance between tradition and a fresh new twist.

Every forkful feels like both a tribute to the past and a little gift to the present—sweet, spiced, and full of memory-making magic. Whether you serve it at Thanksgiving, Christmas, or any chilly night when comfort food is calling, it’s sure to earn its place as a “must-have” on your table. So go ahead, double the batch, make extra syrupy layers, and don’t be surprised when guests start asking for the recipe before the plates are cleared.

Because the truth is, this isn’t just a side dish—it’s a holiday story, baked golden and bubbling, ready to be shared.