Candied Sweet Potatoes with Marshmallows Recipe

Let’s get real about Candied Sweet Potatoes with Marshmallows. It’s basically the best part of Thanksgiving (don’t tell the turkey I said that!). Sweet, gooey, and just a little bit sinful, this dish is what happens when you let your inner child take over the kitchen. And honestly? It’s so easy even I can’t mess it up too badly. You gotta try it!

My husband, bless his heart, isn’t the biggest sweet potato fan. BUT, and this is a big but, he DEVOURS these. Like, I have to hide them from him before Thanksgiving dinner actually starts. One year, he found my secret stash in the back of the fridge and ate half the dish cold, straight from the casserole dish. I wasn’t even mad; just impressed. The kids? They’re basically marshmallow vultures. I swear they pick off all the marshmallows first, leaving me with just the sweet potatoes. It’s a battle every year, but totally worth it. It’s a family tradition now, and if I ever tried to skip it, there would be a REVOLT.

Why You’ll Love This Candied Sweet Potatoes with Marshmallows Recipe

• It’s like a hug in a dish. Seriously comforting vibes.
• Marshmallows. Need I say more?
• It’s ridiculously easy. Perfect for lazy cooks (like me!).
• Even picky eaters will sneak a bite. Then another. Then the whole dish.
• It makes your house smell AMAZING. Like Thanksgiving exploded in the best way.

How to Make It

Alright, buckle up, buttercup! First, you’re gonna peel and cube your sweet potatoes. Don’t stress if they’re not perfect – we’re going for rustic charm here, not a food styling award. Then, throw them in a pot of boiling water and cook ’em until they’re fork-tender. Don’t overcook them, though, or you’ll end up with sweet potato mush (we’ve all been there).

While the sweet potatoes are doing their thing, melt some butter in a saucepan. Now, add brown sugar, cinnamon, and a pinch of salt. Let that simmer for a few minutes until it’s all nice and bubbly and smells like heaven. This is where the magic happens, folks!

Drain those sweet potatoes and put them in a baking dish. Pour that glorious brown sugar mixture all over them, making sure everything is coated. Finally, the best part: cover the whole thing with marshmallows! I like to use the mini ones because they get extra melty and gooey.

Bake it in the oven until the marshmallows are golden brown and bubbly. Keep an eye on it, because marshmallows can go from perfectly toasted to burnt offerings in like, two seconds. Let it cool slightly before serving, unless you want to burn your tongue off. Trust me, I’ve done it.

Ingredient Notes

• Sweet Potatoes: Obviously! I prefer the darker ones, they just seem sweeter to me. But honestly, any kind will work. If you’re feeling lazy, you can even use canned sweet potatoes, but drain them really well.
• Butter: Don’t even THINK about using margarine. Real butter is what makes this dish sing! I usually use salted, because I like that little bit of salty-sweet action, but unsalted works just fine too.
• Brown Sugar: This is what gives it that caramel-y flavor. Light or dark brown sugar will work, but I usually go for dark because it’s richer. I once tried using regular white sugar because I was out of brown, and it was NOT the same. Don’t do it!
• Cinnamon: A must! It just adds that warm, cozy flavor that makes this dish so comforting. I’ve been known to throw in a pinch of nutmeg too, when I’m feeling fancy.
• Marshmallows: Mini marshmallows are my jam because they melt so evenly, but the big ones are fun too. Sometimes I even throw in a few of those flavored marshmallows, just for kicks. No judgment!

Recipe Steps:

1. Preheat your oven to 350°F (175°C).
2. Peel and cube the sweet potatoes.
3. Boil the sweet potatoes until fork-tender, then drain.
4. Melt the butter in a saucepan.
5. Add brown sugar, cinnamon, and salt to the melted butter.
6. Simmer the mixture until bubbly.
7. Transfer the sweet potatoes to a baking dish.
8. Pour the brown sugar mixture over the sweet potatoes.
9. Cover with marshmallows.
10. Bake until the marshmallows are golden brown.
11. Cool slightly before serving.

What to Serve It With

Okay, besides just a spoon (because, let’s be real), this is the PERFECT side dish for Thanksgiving dinner. It goes great with turkey, ham, mashed potatoes, stuffing… basically everything. But don’t limit yourself to just Thanksgiving! It’s also amazing with roasted chicken or pork chops. Or, you know, just eat it straight from the dish while standing in front of the fridge. No shame.

Tips & Mistakes

• Don’t overcook the sweet potatoes! Mushy sweet potatoes are sad sweet potatoes.
• Keep an eye on the marshmallows! They burn FAST.
• Use a good quality butter! It makes a difference.
• Don’t be afraid to experiment with spices! A little nutmeg or ginger can add a nice touch.
• If your marshmallows are browning too quickly, cover the dish with foil for the last few minutes of baking.

Storage Tips

Store any leftover candied sweet potatoes in an airtight container in the fridge. They’ll keep for about 3-4 days. And yeah, you can totally eat them cold. Don’t judge! They’re actually pretty good cold. I may or may not have eaten them for breakfast before. Don’t tell anyone.

Variations and Substitutions

• No brown sugar? Use maple syrup or honey. It’ll change the flavor a bit, but it’ll still be delicious.
• Out of marshmallows? Okay, this is a crisis, but you could try a streusel topping made with flour, butter, and sugar. It won’t be the same, but it’ll do in a pinch.
• Want to add some crunch? Throw in some chopped pecans or walnuts.
• Feeling fancy? Add a splash of bourbon to the brown sugar mixture.

Frequently Asked Questions

Candied Sweet Potatoes with Marshmallows Recipe

This delightful recipe balances the sweetness of marshmallows with the rich flavor of caramelized sweet potatoes, perfect for holiday gatherings!

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 lbs sweet potatoes peeled and cut into 1-inch cubes
• ▢ 0.5 cup unsalted butter melted
• ▢ 0.75 cup brown sugar packed
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 tsp salt
• ▢ 1 cup mini marshmallows

Instructions

Preparation Steps

• Preheat the oven to 375°F (190°C).
• Place the sweet potatoes in a large baking dish.
• In a small bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, and salt. Mix well.
• Pour the butter mixture over the sweet potatoes and toss to coat evenly.
• Bake the sweet potatoes for 35 minutes, stirring occasionally.
• Sprinkle marshmallows evenly over the top of the sweet potatoes and bake for an additional 10 minutes, or until marshmallows are golden brown.

Notes

For an extra touch, you can add a sprinkle of toasted pecans on top before serving.