For busy home cooks looking for a classic, comforting holiday side dish, my Glazed Candied Sweet Potatoes With Marshmallows always comes to the rescue. One chilly Thanksgiving, when the oven was packed and dinner felt like it might go sideways, this sweet potato casserole was the dish that saved the day. It’s simple enough to make without fuss, but the sweet potato glaze paired with that golden marshmallow topping feels downright special every time.
What makes these Glazed Candied Sweet Potatoes With Marshmallows so worth making? The combination of tender candied yams glazed with buttery, cinnamon-spiced syrup and topped with toasted marshmallows brings a warmth and sweetness everyone loves. This dish feels like an old friend on the table, fitting right in with family meals and festive occasions alike. Plus, it uses basic ingredients you probably have or can easily find without a special trip.
If you’ve been hunting for a reliable recipe that consistently delivers that perfect balance of gooey, caramelized sweetness and fluffy marshmallow topping, Glazed Candied Sweet Potatoes With Marshmallows are exactly that. Whether you’re feeding a crowd or making a cozy meal for just a few, this sweet potato casserole never disappoints. So if you’re ready to add a trusted recipe for a holiday side dish or a anytime treat, let’s get cooking, friend! This will quickly become a staple to pull out whenever you want a bit of comforting sweetness on your table.
What You’ll Need:
- 4 large sweet potatoes (about 3 pounds), peeled and cut into 1-inch cubes
No worries if you can’t find large ones; smaller sweet potatoes work just fine in this Glazed Candied Sweet Potatoes With Marshmallows recipe too. You’ll find these in the produce aisle, fresh or even pre-cut sometimes. - 1/2 cup unsalted butter (1 stick)
I like to use real butter for that rich sweet potato glaze feel, but you could swap with coconut oil if dairy is a concern. - 1 cup packed brown sugar
This gives your Glazed Candied Sweet Potatoes With Marshmallows that classic caramel flavor. Light brown sugar works well, but dark will deepen the taste if you want. - 1/4 cup maple syrup or honey
Maple syrup adds a lovely depth, but honey is a fine simple swap for your sweet potato glaze. - 1 teaspoon ground cinnamon
This warm spice is key to the holiday side dish vibe. You can add just a bit extra if you like. - 1/2 teaspoon ground nutmeg
Optional, but I find nutmeg brings that cozy touch to these candied yams. - 1/4 teaspoon salt
The salt balances the sweetness in this Glazed Candied Sweet Potatoes With Marshmallows just right. - 2 teaspoons vanilla extract
Adds complexity to the glaze, making this sweet potato casserole feel special. - 2 cups mini marshmallows
The star of the marshmallow topping! If mini marshmallows aren’t handy, large ones chopped roughly will work too.
Shopping and Budget Notes:
The ingredients for this Glazed Candied Sweet Potatoes With Marshmallows are pretty straightforward. You won’t have to splurge or hunt for fancy items. Butter, sugar, and spices are common pantry staples, and marshmallows cost very little yet add so much wow factor. This makes it an affordable holiday side dish that still impresses.
Prep Shortcut:
To save time, you can peel and cube your sweet potatoes the day before, storing them in water in the fridge to keep fresh. This cuts down active cook time when you’re ready to put together your Glazed Candied Sweet Potatoes With Marshmallows.
Storage Tips:
Leftovers from this sweet potato casserole keep well covered in the fridge for up to 3 days. To reheat, pop in the oven to bring back that marshmallow topping’s toasted texture.
Let’s Make It Together:
- Preheat your oven to 350°F (175°C).
This temperature lets your Glazed Candied Sweet Potatoes With Marshmallows cook evenly without burning the marshmallow topping. - Boil the sweet potato cubes until tender, about 15 minutes.
You want to pierce easily with a fork but not be mushy. This step softens the candied yams for that perfect texture in your sweet potato casserole. - While they cook, melt butter in a saucepan over medium heat.
Add the brown sugar, maple syrup, cinnamon, nutmeg, salt, and vanilla. Stir until the sugar dissolves, and the glaze is smooth. This sweet potato glaze is the heart of your dish. - Drain the sweet potatoes and return them to the pot.
Pour the glaze over, gently tossing to coat each piece evenly. Your kitchen will already be smelling amazing with those warm spices filling the air. - Transfer the glazed sweet potatoes to a greased 9×13-inch baking dish.
Spread them out for even cooking and that inviting look. - Sprinkle the mini marshmallows evenly on top.
This marshmallow topping is the magic finish that makes this recipe a family favorite. Don’t rush here—getting a good layer means every bite has that perfect sweet, toasted fluff. - Bake for 20-25 minutes until the marshmallows are golden and melty.
Keep a close eye to prevent burning. If you want extra toastiness, you can switch the oven to broil for a minute, watching carefully. - Let the Glazed Candied Sweet Potatoes With Marshmallows cool for a few minutes before serving.
This helps the glaze set just a bit, making it easier to serve and enjoy.
From start to finish, this Glazed Candied Sweet Potatoes With Marshmallows takes about 50 minutes. While it bakes, you can set the table or prepare a green vegetable to round out the meal.
If you want a shortcut, some home cooks skip the boiling step and roast the cubed sweet potatoes in the glaze, but I’ve found boiling first always ensures the best tender stovetop-to-oven texture in my sweet potato casserole.
How to Serve & Enjoy:
This Glazed Candied Sweet Potatoes With Marshmallows makes a fantastic holiday side dish for Thanksgiving, Christmas, or any cozy fall dinner. I usually serve it alongside roast turkey or honey-glazed ham for a crowd-pleasing plate.
For sides, consider fresh green beans, crisp salads, or my Garlic Butter Beef Bites with Creamy Mashed Potatoes for a heartier spread. The sweet potato glaze and marshmallow topping balance savory and fresh flavors, making those combos shine.
Presentation tips: Serve in the baking dish so everyone can scoop out as much of those golden marshmallows as they want. For an extra touch, sprinkle a few toasted pecans or a dash of cinnamon over the marshmallow topper.
Leftovers? Mix Glazed Candied Sweet Potatoes With Marshmallows into breakfast by stirring a scoop into oatmeal or warming gently as a topping for yogurt or pancakes. If you like switching it up, try adding candied pecans as in this Best Sweet Potato Casserole {with Candied Pecans} from Creme De La Crumb.
Friends and family consistently tell me this dish feels like a sweet-from-the-heart classic. It’s a dependable recipe for bringing smiles at the table.
Your Questions Answered:
Can I make this Glazed Candied Sweet Potatoes With Marshmallows ahead of time?
Definitely! I often prepare everything up to the marshmallow topping, cover it, and refrigerate overnight. Add marshmallows just before baking to keep them fresh and fluffy.
What’s a good substitute for marshmallows in this Glazed Candied Sweet Potatoes With Marshmallows?
If you’re not a marshmallow fan, a crumb topping made from brown sugar, butter, and chopped nuts offers a delicious alternative. It changes the texture but keeps that sweet finish.
How do I adjust this recipe for more or fewer people?
Easy! The ingredient amounts scale up or down well. For smaller servings, halve everything and bake in an 8×8 dish. For a crowd, double it and use a larger casserole dish.
Can I make less sweet candied yams?
Yes, you can find a recipe for less sweet candied sweet potatoes in this Facebook cooking group discussion. Adjust brown sugar and syrup down to your taste for a subtle sweetness.
What if I want a healthier version?
Try swapping brown sugar for coconut sugar and use a light hand on marshmallows, or opt for fruit toppings. You might also check discussions on Reddit about sweet potato and marshmallow variations in classic dinners.
Does the marshmallow topping always melt evenly?
Sometimes marshmallows brown unevenly. I like to stir the marshmallows into the sweet potato glaze a bit before baking to help them stick and toast nicely.
Can I add mix-ins like nuts or spices?
Absolutely! Pecans add a wonderful crunch. I found a lovely twist on candied pecans adding a nutty layer in the sweet potato casserole from Creme De La Crumb’s Best Sweet Potato Casserole {with Candied Pecans}.
If you love this Glazed Candied Sweet Potatoes With Marshmallows, your family might also enjoy Turkey Medallions with Orange Teriyaki Sauce or TikTok Baked Feta Pasta with Pesto for more reliable dinner ideas.
Final Thoughts:
Glazed Candied Sweet Potatoes With Marshmallows are a treasured recipe I reach for every fall and holiday season. This dish holds a special place because it’s easy to make yet feels indulgent—a true crowd-pleaser that brings smiles to the table.
My Best Glazed Candied Sweet Potatoes With Marshmallows Tips:
– Boil the sweet potatoes first to get that perfect tender bite.
– Make the sweet potato glaze rich with butter and a hint of vanilla for depth.
– Add marshmallows at the end and watch closely while baking to get that golden, gooey topping.
I’ve tested variations like adding candied pecans, using maple syrup instead of honey, and even a less sweet mash from user suggestions. The version with a richly spiced glaze and mini marshmallow topping gets asked for the most by my family.
I hope you make this recipe your own, adjusting sweetness and toppings to suit your table. There’s a reason Glazed Candied Sweet Potatoes With Marshmallows show up year after year in my kitchen—they bring simple ingredients together in a way that feels special.
Give them a try on your next holiday or cozy weeknight. Trust me, these candied yams with sweet potato glaze and marshmallow topping won’t let you down—they’re delicious and doable every time.
Links to explore more recipes or tips I love:
– Garlic Butter Beef Bites with Creamy Mashed Potatoes, a savory side that pairs well with this sweet potato casserole.
– Turkey Medallions with Orange Teriyaki Sauce for a main dish with a bright punch.
– TikTok Baked Feta Pasta with Pesto, another simple yet impressive crowd-pleaser.
For community ideas or alternative takes:
– Less sweet candied sweet potatoes discussion on Facebook.
– Reddit talk about sweet potato and marshmallow dishes.
– Candied pecan sweet potato casserole inspiration on Creme De La Crumb.
Thanks for cooking along today. I’m so glad to share this comforting favorite with you!
Glazed Candied Sweet Potatoes With Marshmallows
A classic American side dish featuring tender sweet potatoes glazed in a buttery brown sugar sauce and topped with toasted marshmallows for a perfect blend of sweet and creamy flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 cups sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, boil the sweet potato cubes until tender but not mushy, about 10-12 minutes. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in brown sugar, orange juice, vanilla extract, cinnamon, and salt. Cook until the sugar dissolves and the mixture thickens slightly, about 3-4 minutes.
- Place the drained sweet potatoes in a baking dish and pour the glaze evenly over them. Gently toss to coat.
- Bake uncovered for 20 minutes, allowing the glaze to caramelize on the potatoes.
- Remove the dish from the oven and sprinkle mini marshmallows evenly on top.
- Return to the oven and bake for another 5-7 minutes, or until marshmallows are golden and melted.
- Serve warm as a delicious side dish.
Notes
For an extra crunch, sprinkle chopped pecans over the marshmallows before the final bake.