These Candied Sweet Potatoes with Marshmallows are a Thanksgiving and holiday classic for a reason! They’re the perfect combination of sweet, savory, and fluffy, with tender sweet potatoes coated in a buttery brown sugar glaze and topped with gooey, toasted marshmallows. I love how this dish brings back memories of family gatherings and holiday feasts. It’s a comforting and delicious side dish that’s always a crowd-pleaser, and it’s surprisingly easy to make.
Why You’ll Love These Candied Sweet Potatoes
- Classic Holiday Dish: A must-have for Thanksgiving, Christmas, or any holiday meal.
- Sweet and Savory: The combination of sweet potatoes, brown sugar, butter, and spices is perfectly balanced.
- Gooey Marshmallow Topping: The toasted marshmallows add a fun and delicious element.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
Ingredients for Candied Sweet Potatoes with Marshmallows
Here’s what you’ll need to make this classic side dish. The full list with measurements is in the recipe card below.
Sweet Potatoes and Seasoning
- Sweet potatoes, cubed (Vegetable)
- Unsalted butter, melted (Fat)
- Brown sugar, packed (Sweetener)
- Kosher salt (Seasoning)
- Cinnamon (Spice)
- Nutmeg (Spice)
- Ginger (Spice)
Topping
- Mini marshmallows (Topping)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love these Candied Sweet Potatoes with Marshmallows as is, but here are a few variations:
- Add Pecans: Stir in some chopped pecans or walnuts for added crunch.
- Maple Syrup: Substitute maple syrup for some of the brown sugar for a different flavor profile.
- Orange Zest: Add some orange zest to the sweet potato mixture for a bright, citrusy flavor.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
- Bourbon: Add a splash of bourbon.
- Skip the Marshmallows: If you’re not a fan of marshmallows, you can omit them or top the sweet potatoes with a streusel topping instead.
How to Make Candied Sweet Potatoes with Marshmallows
Let me show you how easy it is to make these classic Candied Sweet Potatoes with Marshmallows:
Preheat Oven
- First, I preheat my oven to 375 degrees F (190°C).
Toss Ingredients
- I toss the cubed sweet potatoes, melted butter, brown sugar, salt, cinnamon, nutmeg, and ginger together in a large bowl. I make sure the sweet potatoes are evenly coated.
Bake (Covered)
- I add the mixture to a 9×13 inch baking dish and cover the pan with foil.
- I cook the sweet potatoes for 30 minutes.
Uncover and Stir
- I uncover and stir sweet potatoes gently.
Bake (Uncovered)
- I cook an additional 20 minutes uncovered.
Add Marshmallows and Broil
- I top the sweet potatoes with the mini marshmallows.
- Then broil for up to 30 seconds, 6-8 inches from the top broiler, until the marshmallows are golden brown and gooey. Watch very carefully, as marshmallows can burn quickly!
Tips and Tricks for the BEST Candied Sweet Potatoes
Here are my secrets for making these yams truly exceptional:
- Use Fresh Sweet Potatoes: Fresh sweet potatoes have the best flavor and texture.
- Cut into equal size: Make sure to cut them on equal size for perfect cooking.
- Don’t Overcook: Cook the sweet potatoes until they’re tender but not mushy.
- Watch the Marshmallows Carefully: The marshmallows can burn quickly under the broiler, so keep a close eye on them.
- Let it Rest: Letting the dish rest for a few minutes after adding the marshmallow allows the marshmallow to set.
How to Serve
These Candied Sweet Potatoes with Marshmallows are a classic side dish for:
- Thanksgiving Dinner: A must-have for your Thanksgiving feast.
- Christmas Dinner: Perfect for your Christmas dinner table.
- Holiday Meals: A delicious addition to any holiday meal.
- Sunday Supper: A comforting and flavorful side dish for a Sunday supper.
Make Ahead and Storage
You can prepare the sweet potato mixture (without the marshmallows) ahead of time and store it in the refrigerator for up to 24 hours. Add the marshmallows and broil just before serving. Leftover candied sweet potatoes can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about Candied Sweet Potatoes with Marshmallows
- Can I use canned yams?
- While fresh sweet potatoes are best for this recipe, you can use canned yams in a pinch. Drain them well before using.
- Can I make this without the marshmallows?
- Yes, you can omit the marshmallows or top the sweet potatoes with a streusel topping instead.
- Can I use a different type of sugar?
- Yes, you can.
Enjoy these sweet, sticky, and delicious Candied Sweet Potatoes with Marshmallows! They’re a classic holiday side dish that’s sure to be a hit.
Print
Candied Sweet Potatoes with Marshmallows
- Prep Time: 15 minutes
- Cook Time: 50 minutes + 30 seconds broiling
- Total Time: 1 hour 5 minutes + 30 seconds
- Yield: 8–10 1x
- Category: Side Dish
- Cuisine: American, Southern
Description
This classic Candied Sweet Potatoes with Marshmallows recipe features tender sweet potatoes coated in a buttery brown sugar glaze and topped with gooey, toasted marshmallows. It’s a sweet and satisfying side dish perfect for holidays or any special occasion.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 cups mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes into roughly 1-inch pieces.
- Combine Ingredients: In a large bowl, combine the cubed sweet potatoes, melted butter, brown sugar, kosher salt, cinnamon, nutmeg, and ginger. Toss everything together until the sweet potatoes are evenly coated.
- Transfer to Baking Dish: Pour the sweet potato mixture into a 9×13-inch baking dish.
- Bake (Covered): Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Bake (Uncovered): Remove the foil and stir the sweet potatoes gently. Return the dish to the oven, uncovered, and bake for another 20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Add Marshmallows: Remove the baking dish from the oven. Sprinkle the mini marshmallows evenly over the top of the sweet potatoes.
- Broil: Turn your oven to the broil setting. Place the baking dish under the broiler, about 6-8 inches from the heat source, for up to 30 seconds, or until the marshmallows are toasted to your liking. Watch very carefully to prevent the marshmallows from burning.
- Serve
Notes
- Sweet Potatoes: You can use any type of sweet potato you like. “Red” or “garnet” yams are commonly used for this dish.
- Marshmallows: Mini marshmallows are recommended for even melting and browning. If you only have large marshmallows, you can cut them into smaller pieces.
- Broiling: Keep a very close eye on the marshmallows while broiling, as they can burn quickly.
- Serving Suggestions: This dish is a classic side dish for Thanksgiving, Christmas, or other holiday meals.
- Storage Let the rest in room tempeture then put on the fridge for up to 4 days.