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Candied Sweet Potato Medallion Bake

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This Candied Sweet Potato Medallion Bake brings together everything you love about classic holiday sweet potatoes—rich, spiced, buttery, and just the right amount of sweet. We’ve doubled the servings and added texture, depth, and a few twists to make it extra irresistible. It’s a beautiful, crowd-pleasing side dish that feels both nostalgic and new.

Ingredients

Scale

10–12 medium sweet potatoes, peeled and sliced into thin medallions

½ cup unsalted butter (or brown butter for a deeper flavor)

½ cup brown sugar (light or dark)

1 cup water

2 tsp ground cinnamon

2 tsp ground cloves

2 tsp ground nutmeg

½ tsp salt

½ cup chopped pecans or walnuts (or a mix)

1 cup mini marshmallows (or brûléed marshmallow topping)

Optional twist: zest of 1 orange for brightness

Optional twist: drizzle of maple syrup or bourbon splash for richness

Instructions

Preheat oven to 375°F (190°C). Grease a large 9×13-inch baking dish or casserole.

Layer sweet potato medallions slightly overlapping in the dish.

In a saucepan, melt butter with brown sugar, water, cinnamon, cloves, nutmeg, salt, and orange zest if using. Stir until combined and just starting to simmer.

Pour the spiced syrup over the sweet potatoes evenly. Cover tightly with foil.

Bake covered for 35–40 minutes, until tender.

Uncover, sprinkle chopped nuts over the top, and bake for another 10–15 minutes.

Add mini marshmallows on top during the last 5 minutes and broil for 1–2 minutes to toast (watch closely).

Optional: Drizzle lightly with maple syrup or bourbon glaze before serving.

Nutrition

Find it online: https://thecomfortspoon.com/candied-sweet-potato-medallion-bake/