Candied Sweet Potatoes with Marshmallows

Candied Sweet Potatoes are a traditional side for holidays like Thanksgiving or Christmas with butter (or margarine), brown sugar, cinnamon and marshmallows.

Candied Yams are the classic holiday side dish on tables across the country every year and these Candied Sweet Potatoes with Marshmallows take that recipe up a notch! For more ideas of what to cook for the holidays, check out our Holiday Recipes.

Candied Sweet Potatoes with Marshmallows

CANDIED SWEET POTATOES WITH MARSHMALLOWS

Thanksgiving is coming up quick, so if you need a side dish that’s really going to wow your extended family, then you need to try this delicious sweet potato recipe. Candied Sweet Potatoes are fork-tender and covered in ground cinnamon and mini marshmallows.

This is the best candied sweet potato recipe ever. Why? It takes ten minutes to peel your sweet potatoes and toss with the ingredients, less time than the oven takes to preheat.

As far as Thanksgiving recipes go, this is one of the easiest you’ll make, and they are the perfect addition to any holiday meal. This recipe is not just good for Thanksgiving either, we love this recipe for Christmas and Easter! Any holiday meal where we enjoy a large gathering with a main course of a turkey, baked ham or prime rib, we enjoy baked potatoes too.

OTHER DELICIOUS HOLIDAY SIDE DISHES

HOW TO MAKE CANDIED SWEET POTATOES

  • Preheat oven to 375 degrees.
  • Toss all sweet potatoes, butter, brown sugar and spices together in a large bowl.
  • Add the mixture to a 9×13 baking dish and cover with foil pan.
  • Cook for 30 minutes
  • Uncover and stir.
  • Cook an additional 20 minutes.
  • Top with marshmallows and broil for up to30 seconds, 6-8 inches from the top broiler.

Can you make Candied Sweet Potatoes the night before?

You can make Candied Sweet Potatoes the night before, up until the marshmallow topping. While your turkey is resting and your oven is already heated, put your sweet potatoes back in the oven to warm them. Once warmed through, turn the oven to broil and top the sweet potatoes with marshmallows and broil until golden brown.

Candied Sweet Potatoes in baking dish topped with toasted marshmallows

VARIATIONS ON CANDIED SWEET POTATOES

  • Spices: Sweet potatoes are a root vegetable that goes well with so many spices. Add some cayenne or paprika for some warmth. You can even add Pumpkin Pie Spice to make them burst with holiday flavors.
  • Nuts: Take this fall dish to the next level by making your Candied Sweet Potatoes with pecans. Sprinkle chopped pecans over the sweet potatoes before baking for added crunch and flavor.
  • Maple: Candied Sweet Potatoes with maple syrup is a great way to further update this classic dish. Swap out the brown sugar for maple syrup and reduce the butter to ¼ cup.

TIPS FOR MAKING CANDIED SWEET POTATOES

  • If you choose to add the marshmallows to the top and then place the whole dish under the broiler, keep a very close eye on it to make sure that it doesn’t burn.
  • Slicing and dicing make a difference. Southern Candied Sweet Potatoes are traditionally sliced. We dice the potatoes in this recipe, so if you choose to slice your potatoes and line them up like Scalloped Potatoes, they will cook faster so keep an eye on them. They are done when they are fork tender.
  • To peel or not to peel is up to you. You can eat the skin of sweet potatoes and many people like that texture. There is a current meal delivery service that we use (and love) that serves it’s meals with sweet potatoes with the skin on. While I would not originally have considered this appealing, I can tell you it has changed how our kids enjoy them in meals and we now enjoy sweet potatoes skin on.
    • Eating your sweet potatoes with the skin on contain MANY more nutrients than peeling the skin. This may not be the recipe where you worry about the nutrients in a sweet potato, but it could be food for thought for January. 😉
    • If you want to enjoy your sweet potatoes skin on be sure to scrub your sweet potatoes VERY WELL. The skin is thick and dirt can cling well to it.

MORE HOLIDAY SIDE DISH RECIPES

HOW LONG ARE CANDIED SWEET POTATOES GOOD?

  • Serve: Don’t leave the Sweet Potatoes out for longer than about 2 hours at room temperature.
  • Store: Candied Sweet Potatoes will last up to about 4 days in the fridge as long as they are properly sealed in plastic wrap or an airtight container.
  • Freeze: You can freeze Candied Sweet Potatoes for up to 6 months. Remove the marshmallows before freezing and add a new layer when you’re ready to reheat.

Candied Sweet Potatoes with Marshmallows scooped out of baking dish

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Candied Sweet Potatoes

Candied Sweet Potatoes are a traditional side for holidays like Thanksgiving or Christmas with butter (or margarine), brown sugar, cinnamon and marshmallows. 
Yield 6 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 large sweet potatoes , cubed
  • 1/2 cup unsalted butter , melted
  • 3/4 cup brown sugar , packed
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 cups mini marshmallows

Instructions

  • Preheat oven to 375 degrees.
  • Toss the sweet potatoes, butter, brown sugar, salt, cinnamon, nutmeg and ginger together in a large bowl.
  • Add the mixture to a 9x13 baking dish and cover with foil pan.
  • Cook for 30 minutes.
  • Uncover and stir sweet potatoes gently.
  • Cook an additional 20 minutes uncovered.
  • Top with marshmallows and broil for up to 30 seconds, 6-8 inches from the top broiler.

Nutrition

Calories: 392kcal | Carbohydrates: 64g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 182mg | Potassium: 419mg | Fiber: 3g | Sugar: 41g | Vitamin A: 16551IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
Keyword: Candied Sweet Potatoes

Candied Sweet Potatoes

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made this and liked it a lot. I was looking for a recipe like this, where it was baked in the oven the whole time and made with fresh sweet potatoes. I thought it seemed like too much butter when I was making it and after I ate it. Not that it affects the taste (that’s great), but there’s a lot of the sauce left in the dish after the potatoes have been eaten (and yes, I used 2 very large potatoes). Just seems like a bit of a waste. For me, I would probably make about 30% less of the sauce.

    1. No you’ll be fine, it just helps to temper the sweetness a little and add depth. It’ll still be delicious.

  2. This recipe was a delicious hit! I added a teaspoon of vanilla because it just seemed right (LOL) and it was excellent! We’ve saved the leftover juices and will serve over vanilla ice cream tonight!

    Thank you!!!

    1. Wonderful, thank you so much for the review! That sounds like such an awesome dessert too. I cooked a sweet potato crisp recipe (like apple crisp) for us for dessert last night that we had with ice cream. Looking forward to posting that one too, but the sweet potatoes and ice cream were amazing. Happy Holidays!

        1. The key is to do 30 minutes covered then 20 minutes (or until tender) uncovered. Did you cook it this way? If so in the 20 minutes a lot of the liquid should have cooked off before you got the marshmallows onto it.

          1. Hi Christine, can I ask how many sweet potatoes you used? If the pan is really crowded with potatoes it won’t allow the sauce the cook off.

          2. And what size pan? Was it really crowded? There’s a picture in the post that shows the amount of liquid I had leftover, you had more liquid than this?

    1. Hi Sakara, not quite. They’re cooked, covered, for 30 minutes. Then you stir and cook for an additional 20 minutes before the marshmallows go on. So 50 minutes to make sure they’re tender. Happy Thanksgiving!

      1. Is it alright to use 2 ll can of sweet potatoes instead of the real one, and if so what do I need to do differently?

        1. I’ve not tested them but usually they are packed with in a syrup so you may need to adjust the brown sugar for sweetness. I’d love to know how they turn out if you decide to try. Enjoy!

  3. My turkey has to cook at 325 so is there anyway to determine the extra time if I cook this at 325 while the turkey cooks?

    1. So not only would it be at 325 but you’re sharing oven space too. This will be fine but the timing will be longer. I would expect an additional 20-30 minutes. I would check it at the correct time, take a second to baste the turkey and if it’s almost done give it like 15 minutes more. If it is nowhere near fork tender give it another 25-30…which would be a good time to baste again anyway! Happy thanksgiving!

    1. True yams have a barky skin and can grow up to 100lbs. Unless you’re shopping at a specialty food import store, I can guarantee literally everything you have used are sweet potatoes. The grocery stores erroneously market them as yams and it got to the point where they are used interchangeably much like kleenex is used to reference all facial tissue. But alas, they are NOT yams.

  4. My family loved it. I’m going to make it for Thanksgiving, however I’m going to cut the sugar to 1/2 cup and and I’ll add a little more cinnamon. I also may add more sweet potatoes. The bottom of the pan was very syrupy.

  5. I make these every year for the holidays. My recipe is just like yours except I also add some chopped pecans in mine and I do a rough mash on them when I take it out of the oven to before I top it with the marshmallows. Oh and I also put like a half cup of marshmallows in and mix it in after I mash then I top it off. Thanks for sharing this recipe and I’m looking forward to trying some of your recipes.

    1. Try adding some cranberries in them as well, my mother did this when I was younger and she hosted for everyone. There’s be a dish that was plain, one with cranberries and one with cranberries and marshmallows. The cranberries add a nice pop and distract from the sometimes overly sweet flavor of the potatoes and sugars.

      1. If we put the sweet potatoes in the oven just to peel the skin off, do we still do the 30 min in the oven and then 20 min? Or just do the 20 minutes uncovered?

        1. You want to cook for 30 minutes unpeeled first? I have not tested this, but 30 minutes will likely only partially cook the outside leaving the inside raw. The problem is going to come when you try to chop that and also that the chunks will be cooked at different rates. I don’t think this is the best option. If you don’t have a peeler I would just carefully cut off the peels, minimizing the waste as best as you can. Happy Thanksgiving!

    2. Do you add the chopped pecans before you put it in the oven the first time or at the second time when you take it outt after 30 mins? Thanks so much for your help.

      1. You could add at either time, if you add earlier they will be softer. If you add after the 30 minutes they’ll stay crunchier. Or you could add as a sprinkling on top of the servings. If you do this you’d get a lot more flavor if you toast them either on a small sheet pan in the last five minutes of baking with the sweet potatoes or in a dry pan on your stovetop on medium low, shaking the pan occasionally, for 6-8 minutes. Happy Thanksgiving!

  6. Can this recipe made the day before? Like bake first 30 minutes and then refrigerate and finish baking and adding marshmallows next day.

      1. What would be your recommendation for cooking if we make it today through the 30 minute cooking, and then refridgerate until tomorrow afternoon — how long should we then cook it tomorrow, in addition to the 20 minutes listed plus the quick marshmallow cook? Thank you!

        1. Probably 30, 10 to take the chill off, 20 to finish. Be sure to cool naturally before refrigerating for food safety. Happy Thanksgiving!

  7. This recipe calls for only 2 sweet potatoes, yet it says it is 10 servings?
    I want to make this, but it seems like something isn’t correct in this recipe.
    Can you explain ?
    Thanks!

    1. Whoops! It looks like my servings were not updated correctly – definitely not enough coffee that day. The correct serving amount is 5-6. I will update now. Sorry about that!

      1. hi-I just made this and used 3 sweet potatoes and a bag plus maybe 1/4 of another of marshmallows and mine is in a POOL of sauce-PLEASE update the recipe to the correct number of sweet potatoes for others! It does taste great just have to use a fork and a spoon oh and a straw!

        1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

          The recipe is designed for large sweet potatoes. How big were the potatoes you ended up using?

  8. I can’t wait to make this recipe! I have a question: I have been asked to bring the candied sweet potatoes to a large event. I would need to triple or possibly quadruple the recipe. How will that work?

    1. So sorry for the late reply. You can absolutely double or triple. If you use the large disposable trays, I think that would work best. If you go to the top of the recipe card and hover over servings amount, use the slider to double the amount and it will adjust the quantities on the ingredients. Hope this helps!

      1. FYI the slider, at least on my computer, changes the quantities in the recipe but doesn’t tell you how many servings it is for that recipe. For example, you can push the slider up and it’ll say 5 potatoes, etc., but it still says 6 servings (doesn’t tell you anywhere what number of servings you’ve moved the slider to).