Easy Candied Sweet Potatoes with Marshmallows — Classic Holiday Side in 45 Minutes
There’s something so comforting about Candied Sweet Potatoes with Marshmallows. This dish hits that sweet spot between dessert and side — soft, lightly caramelized sweet potatoes, a buttery brown sugar glaze, and a melting blanket of marshmallows on top. It’s simple, familiar, and a crowd-pleaser, whether you’re cooking for a holiday table or a relaxed weeknight meal.
Ingredients for this Candied Sweet Potatoes with Marshmallows
Before you start, gather the ingredients. Most of them are pantry staples, and you can tweak the glaze to your taste. Here’s what you’ll need:
- 2 lb sweet potatoes, peeled and cut into 1-inch cubes
- 4 tbsp unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp water or orange juice, optional to thin glaze
- 2 cups mini marshmallows
- 1 tbsp chopped pecans or walnuts, optional
If you like a little citrus note, swapping some of the water for orange juice brightens things up. If you prefer a less sweet version, reduce the brown sugar by a couple of tablespoons. Little adjustments, big difference.
Instructions
Okay, let’s walk through it like we’re in the kitchen together. I’ll keep it relaxed — no fuss. These steps assume you want tender sweet potatoes with a nicely sticky glaze and golden marshmallows on top.
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish so nothing sticks.
- Put the cubed sweet potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a simmer and cook until you can pierce a piece easily with a fork, about 8 to 10 minutes. You don’t want them falling apart, just tender.
- While they cook, make the glaze. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar until it dissolves. Add the maple syrup or honey, vanilla, cinnamon, nutmeg, and salt. Let it bubble for a minute or two until it becomes a bit syrupy. If it’s too thick, add a tablespoon or two of water or orange juice to loosen it.
- Drain the potatoes well and spread them in the prepared dish. Pour the glaze over, folding gently so each piece gets coated. Be kind to them — we want the cubes intact, not mashed.
- Bake uncovered for 20 minutes. This lets the potatoes get a bit of caramelization and allows the glaze to set.
- Take the dish out and scatter the mini marshmallows evenly over the top. If you’re using chopped nuts, sprinkle them on now for a crunchy contrast.
- Return the dish to the oven for another 5 to 8 minutes, until the marshmallows are puffed and lightly golden. For a quick browning, you can flash the dish under the broiler for 30 to 60 seconds — watch it like a hawk so the marshmallows don’t burn.
- Let it rest for about 5 minutes before serving. The glaze will thicken slightly as it cools, and the marshmallows will settle into a gooey, irresistible top.
Pro tip: If you want the sweet potatoes to hold their shape better, cut them in uniform pieces and don’t overboil. Short and sweet on the simmer keeps things tidy.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 30 minutes (includes baking and final broil)
- Total time: about 45 minutes
Nutritional information
Here’s a rough estimate per serving (recipe serves 4):
- Calories: 420
- Fat: 12 g
- Carbohydrates: 74 g
- Protein: 3 g
- Fiber: 6 g
Nutrition varies depending on ingredients and portion sizes. If you want to cut calories, use less butter, swap maple syrup for a lighter sweetener, or skip the marshmallows. Still tasty, just a bit cleaner.
Frequently asked questions
Can I make Candied Sweet Potatoes with Marshmallows ahead of time?
Yes. You can assemble the dish up to the point before adding marshmallows, cover, and refrigerate for a day. When you’re ready, bake as directed and add marshmallows for the final few minutes. If you bake the whole thing ahead, add fresh marshmallows before reheating so they get that fresh, melty top.
What if I don’t like marshmallows?
No problem. You can omit the marshmallows entirely and finish with a crunchy topping instead. Try a mix of chopped pecans, brown sugar, and a little melted butter sprinkled on top for a crisp, nutty crust. Or just serve the glazed sweet potatoes plain — they’re excellent on their own.
How do I prevent the marshmallows from burning under the broiler?
Keep the oven door slightly ajar and watch closely. Broilers work fast. Start with 30 seconds, then check every 10 seconds. Alternatively, bake long enough at 350°F so the marshmallows puff and lightly brown without the broiler. Patience pays off here.
That’s it. Simple, honest, and cozy. Candied Sweet Potatoes with Marshmallows are one of those dishes that feel like tradition the moment you take your first bite. They pair beautifully with roasted turkey or ham, but honestly, I’ve been known to serve them with a casual weeknight roast and call it dinner. Give it a try, and tweak the glaze to make it yours. Happy cooking.
Candied Sweet Potatoes with Marshmallows
Ingredients
- 2 lb sweet potatoes, peeled and cut into 1-inch cubes
- 4 tbsp unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp water or orange juice (optional, to thin glaze)
- 2 cups mini marshmallows
- 1 tbsp chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- Place the cubed sweet potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until just tender when pierced with a fork, 8 to 10 minutes. Drain well.
- While the potatoes cook, make the glaze. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until it dissolves. Add maple syrup (or honey), vanilla, cinnamon, nutmeg, and salt. Cook for 1 to 2 minutes until slightly thickened. If it seems too thick, add 1 to 2 tablespoons water or orange juice to loosen.
- Arrange the drained sweet potatoes in the prepared baking dish. Pour the glaze evenly over the potatoes and gently toss to coat the pieces.
- Bake uncovered for 20 minutes. Carefully remove from the oven and sprinkle the mini marshmallows evenly over the top. If using nuts, scatter them on now.
- Return the dish to the oven and bake for another 5 to 8 minutes, or until the marshmallows are puffed and golden. For an extra toasty top, place the dish under the broiler for 30 to 60 seconds, watching closely so the marshmallows do not burn.
- Let the dish rest for 5 minutes before serving. The glaze will thicken a bit as it cools. Serve warm.
