Glazed Candied Sweet Potatoes With Marshmallows

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This Glazed Candied Sweet Potatoes With Marshmallows recipe brings all the warmth and nostalgia of the holidays to your table. I’ve made this dish every year without fail, and it never gets old. The soft, buttery sweet potatoes get coated in a rich brown sugar glaze, then finished off with a golden layer of toasted marshmallows. It’s that perfect balance of creamy, sweet, and caramelized – basically a dessert disguised as a side dish.

I love how this dish instantly makes everything feel festive. It’s one of those recipes that people don’t just eat—they remember it. Whether it’s Thanksgiving, Christmas, or just a cozy weekend dinner, this casserole makes everything feel like a celebration. And if you’re like me and you enjoy the mix of textures, from velvety potatoes to gooey, lightly crisped marshmallows, you’re in for a treat.

Why You’ll Love This Glazed Candied Sweet Potatoes With Marshmallows

This recipe is a crowd-pleaser through and through. It’s simple enough for beginners yet beloved by seasoned home cooks. The sweetness is comforting, and it doubles as a side dish or even a dessert. Plus, it uses ingredients that are easy to find and affordable. The best part? You can make it ahead of time and just toast the marshmallows right before serving.

What Kind of Sweet Potatoes Should I Use?

Look for orange-fleshed sweet potatoes, like Jewel or Garnet. These varieties are naturally sweet and become wonderfully tender and creamy when baked. Avoid white or purple sweet potatoes here—they won’t give you that classic color and texture associated with this dish.

Options for Substitutions

You can easily customize this recipe depending on your preferences or dietary needs:

• Butter: Swap in vegan butter or coconut oil for a dairy-free version.
• Brown Sugar: Maple syrup or coconut sugar can add different layers of sweetness.
• Marshmallows: Try vegan marshmallows or even a pecan-streusel topping if you’re avoiding refined sugar.
• Spices: Cinnamon is classic, but nutmeg or a pinch of clove can bring extra depth.
• Vanilla Extract: Almond extract can add a unique twist if you’re looking to mix things up.

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Ingredients for Glazed Candied Sweet Potatoes With Marshmallows

• Sweet Potatoes: The heart of this dish. Their natural sweetness and creamy texture make them ideal for caramelizing.
• Brown Sugar: Adds a deep molasses sweetness that pairs perfectly with the potatoes.
• Butter: Creates a rich glaze that soaks into every bite.
• Cinnamon: Brings warm spice that complements the sweetness.
• Salt: Just a pinch to balance out the sugary components.
• Vanilla Extract: Enhances all the other flavors with its smooth, aromatic depth.
• Mini Marshmallows: The signature topping that gets beautifully golden and gooey when baked.

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Step 1: Prepare the Sweet Potatoes

Peel the sweet potatoes and cut them into thick rounds or large cubes. Boil them in salted water for about 10-15 minutes until fork-tender but not mushy. Drain well and let them cool slightly.

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Step 2: Make the Brown Sugar Glaze

In a saucepan over medium heat, melt the butter. Stir in the brown sugar, cinnamon, a pinch of salt, and vanilla extract. Simmer for a few minutes until the mixture thickens slightly and becomes glossy. Be sure to stir constantly to prevent burning.

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Step 3: Assemble the Casserole

Preheat your oven to 375°F (190°C). Arrange the cooked sweet potatoes in a greased baking dish in even layers. Pour the warm glaze evenly over the top, making sure each piece is coated.

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Step 4: Bake and Toast the Marshmallows

Cover the casserole with foil and bake for 20-25 minutes to let the flavors meld. Remove the foil and sprinkle a generous layer of mini marshmallows over the top. Return to the oven uncovered for an additional 10-15 minutes, or until the marshmallows are puffed and lightly toasted.

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Step 5: Serve

Let the casserole rest for 5 minutes before serving to allow the glaze to set slightly. Serve warm for maximum gooey, melty marshmallow delight. Perfect as a side dish or a sweet treat.

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How Long to Prepare Glazed Candied Sweet Potatoes With Marshmallows

Prep Time:

The preparation takes about 20 minutes. This includes peeling, chopping, and boiling the sweet potatoes, as well as making the brown sugar glaze. If you’re multitasking in the kitchen during the holidays, you can prep these steps ahead of time to make assembly smoother.

Cook Time:

Once assembled, the dish bakes for 20-25 minutes covered, followed by another 10-15 minutes uncovered to toast the marshmallows. Total oven time is around 35-40 minutes. The entire process, from start to finish, typically takes just under an hour.

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Tips for Perfect Glazed Candied Sweet Potatoes With Marshmallows

• Cut evenly: Make sure all sweet potato pieces are cut to a similar size so they cook uniformly.
• Don’t overboil: Cook the sweet potatoes until just fork-tender. Overcooking makes them mushy and harder to layer.
• Warm the glaze: Pouring a warm glaze over warm potatoes helps it soak in better and evenly coats each piece.
• Use fresh marshmallows: Stale ones won’t puff or melt properly.
• Broil with care: If you want an extra toasted top, broil for 1-2 minutes — but watch closely to avoid burning.

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Watch Out for These Mistakes While Cooking

• Using canned sweet potatoes: They’re too soft and often overly sweetened.
• Skipping the salt: Even in sweet dishes, salt is crucial to balancing flavors.
• Adding marshmallows too early: They’ll melt away or burn if added before the final bake.
• Not greasing the pan: This helps with both cleanup and prevents sticking.
• Overcrowding the dish: Make sure your casserole dish is large enough for an even layer of potatoes and marshmallows.

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What to Serve With Glazed Candied Sweet Potatoes With Marshmallows?

1. Roast Turkey or Chicken

The classic pairing, especially for holiday dinners. The sweetness of the potatoes contrasts beautifully with savory poultry.

2. Honey Glazed Ham

Another traditional favorite. The glaze on the ham echoes the sweetness in the potatoes.

3. Stuffing or Dressing

A savory herb stuffing balances out the sugary profile of the sweet potatoes.

4. Green Bean Casserole

Brings a creamy, vegetal element to the table that complements the dish’s richness.

5. Cranberry Sauce

The tartness of cranberry sauce cuts through the sweetness and adds a fresh bite.

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Storage Instructions

Refrigerating:

Once cooled, cover the dish tightly with foil or transfer to an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through. You can also microwave individual portions, though the marshmallows may lose some of their texture.

Freezing:

You can freeze the sweet potatoes before adding the marshmallows. Assemble the casserole with the glaze, cover well, and freeze for up to 2 months. Thaw overnight in the refrigerator, then add fresh marshmallows and bake as directed.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 310
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 140mg
• Carbohydrates: 55g
• Fiber: 4g
• Sugars: 27g
• Protein: 2g

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Frequently Asked Questions

How far in advance can I make this dish?

You can make it 1-2 days in advance. Prepare everything except the marshmallow topping, then add and bake just before serving.

Can I use large marshmallows instead of mini?

Yes, just chop them into smaller pieces or space them out so they melt evenly across the top.

Is this dish gluten-free?

Yes, all ingredients used are naturally gluten-free, but always check packaging on marshmallows and extracts to be sure.

Can I add nuts?

Absolutely! Chopped pecans can be mixed into the sweet potatoes or sprinkled on top for added crunch.

What if I don’t have brown sugar?

You can substitute white sugar mixed with a bit of molasses (1 tablespoon molasses per cup of sugar).

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Conclusion

Glazed Candied Sweet Potatoes With Marshmallows is more than just a side dish — it’s a nostalgic comfort food that brings warmth and joy to the table. With just a few simple ingredients and a bit of prep, you can create a dish that looks festive, tastes incredible, and pleases everyone from kids to adults. Whether you’re making it for a special holiday meal or just because, it’s sure to become a tradition in your kitchen too.

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