Candied Sweet Potatoes with Marshmallows

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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


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.



  • 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

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  • 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 1/4 cup.


  • 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.



  • 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

5 from 8 votes
  • Yield: 6 Servings
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Course: Side Dish
  • Cuisine: American
  • Author: Sabrina Snyder

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


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 375 degrees.

  2. Toss the sweet potatoes, butter, brown sugar, salt, cinnamon, nutmeg and ginger together in a large bowl.

  3. Add the mixture to a 9x13 baking dish and cover with foil pan.
  4. Cook for 30 minutes.

  5. Uncover and stir sweet potatoes gently.

  6. Cook an additional 20 minutes uncovered.

  7. Top with marshmallows and broil for up to 30 seconds, 6-8 inches from the top broiler.

Nutrition Information

Yield: 6 Servings, Amount per serving: 392 calories, Calories: 392g, Carbohydrates: 64g, Protein: 2g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 41mg, Sodium: 182mg, Potassium: 419mg, Fiber: 3g, Sugar: 41g, Vitamin A: 16551g, Vitamin C: 3g, Calcium: 61g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Candied Sweet Potatoes

Candied Sweet Potatoes

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  1. 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.

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

  3. 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 ?

    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!

  4. 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!