Cherried Sweet Potato Scallop

Cherried sweet potato scallop is the classic marshmallow-topped sweet potato casserole with a tart secret weapon. Drained sour cherries layered between the spuds cut through all that brown sugar and butter so the dish tastes bright instead of cloying.

The syrup does the heavy work. Brown sugar, granulated sugar, butter, and orange juice simmer down to a thin glaze that soaks into the potatoes and pulls the tart cherry juice into the sauce. By the end of the bake, everything turns amber and glossy.

Hold the marshmallows until the last minute. Add them too early and they melt into a sticky puddle before browning. Scatter them over just before the final flash under the broiler so they puff, brown, and hold their shape.

Kitchen Tips

• Par-cook raw sweet potatoes only until a fork meets slight resistance. They’ll finish in the oven and canned ones go in already soft.
• Use tart pie cherries, not the sugary maraschino kind, or the dish will tip over into dessert territory.
• Watch the marshmallow brown step carefully. Broiler to golden takes about 90 seconds, then it’s a black inferno.
• Let the casserole rest ten minutes before serving so the syrup sets up around the potatoes.

Variations

• Swap cherries for dried cranberries plumped in the orange juice for a Thanksgiving lean.
• Add a half teaspoon of cinnamon and a pinch of nutmeg to the syrup for more holiday warmth.
• Top with toasted pecans instead of marshmallows for a less-sweet, crunchier finish.