The first time I nailed my Glazed Candied Sweet Potatoes With Marshmallows was honestly a kitchen lightbulb moment. I’d tried sweet potato casserole style dishes before, but they felt either too sweet or kinda plain. Then, after mixing a smooth brown sugar glaze and popping it under the marshmallow topping, I got that perfectly sticky, toasted, golden crust hugging tender oven roasted sweet potatoes. The flavors blended into a cozy, sweet-and-savory hug that felt like a holiday side dish dream come true.
What makes this version special? I keep the brown sugar glaze balanced with just a touch of warm spices, which cuts through the sweetness of the marshmallows. Plus, I roast the sweet potatoes first to bring out a subtle caramelized depth before bathing them in that luscious glaze. This little twist turned my iterations from good to totally crave-worthy.
If you love messing around with a sweet potato casserole but want a recipe that feels doable (no fancy gadgets or long ingredient lists), this one’s for you. It’s all about those fun textures and bold flavors blending in the oven. Ready for a recipe that brings big smiles without any stress? Let’s get into these Glazed Candied Sweet Potatoes With Marshmallows and make some magic happen!
For more cozy side dish vibes, you might also enjoy my Garlic Butter Beef Bites with Creamy Mashed Potatoes, a perfect meaty companion to this dish.
Gather These Ingredients:
This Glazed Candied Sweet Potatoes With Marshmallows comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need:
- 4 large sweet potatoes (about 3 pounds), peeled and cut into 1-inch chunks – Look for firm, smooth-skinned ones; they roast evenly and get that silky texture.
- ½ cup brown sugar (light or dark, your choice) – This is the star of our brown sugar glaze, bringing that perfect caramel sweetness.
- ¼ cup unsalted butter, melted – I always reach for real butter here to get that rich, luscious mouthfeel.
- 2 teaspoons ground cinnamon – Adds warm, cozy spice without overpowering.
- ½ teaspoon ground nutmeg – Just a pinch to brighten things up.
- 1 teaspoon pure vanilla extract – Look for pure vanilla in the baking aisle—it rounds out the glaze flavor beautifully.
- 1 tablespoon maple syrup or honey (optional) – For a little glossy shine and natural sweetness.
- Salt, a pinch – Sweet potatoes and a touch of salt are a match made in heaven.
- 2 cups mini marshmallows – The luscious marshmallow topping that melts and toasts into total comfort food magic.
Want to switch things up in your Glazed Candied Sweet Potatoes With Marshmallows? Try using coconut sugar instead of brown sugar for a deeper flavor or swap marshmallows for toasted coconut flakes for a nutty twist.
If you prefer a less sweet option, you can find inspiration from this discussion about recipes for less sweet candied sweet potatoes. Also, the international aisle can be a treasure trove if you want to substitute vanilla extract with a splash of orange blossom water for a delicate floral note.
For convenience, I peel and chop my sweet potatoes the night before and store them in cold water so they don’t brown. This little prep shortcut means you’re ready to roast and glaze in a snap.
Let’s Make This Happen!
Time to roll up those sleeves! This Glazed Candied Sweet Potatoes With Marshmallows takes about 45 minutes from start to finish—perfect for busy holiday prep or a weekend treat.
- Preheat your oven to 400°F (200°C). Get it nice and hot to get those sweet potatoes caramelizing beautifully.
- Roast your sweet potatoes. Toss your cut sweet potatoes with a little olive oil, salt, and pepper on a rimmed baking sheet. Spread them in a single layer. Roast for about 25 minutes or until fork-tender and edges start to turn golden. This step builds that rich, oven roasted sweet potatoes flavor we love.
- Mix the brown sugar glaze. While your sweet potatoes roast, whisk together melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, maple syrup (if using), and a pinch of salt. This glaze is where the magic lives—the balance of sweet, buttery, and spice.
- Glaze the sweet potatoes. Once roasted, transfer sweet potatoes to a baking dish and pour the glaze over them. Toss gently to coat every cube. Don’t skip this step; it’s what turns the dish from simple roasted to fully glazed candied.
- Pop the marshmallow topping on. Sprinkle the mini marshmallows generously over your glazed candied sweet potatoes. This layer melts into a toasty, golden blanket during baking.
- Bake again. Slide the dish back into the oven for about 10-15 minutes, or until the marshmallows puff up and get that perfect toasted topping. Keep an eye on them—marshmallows go from golden to burnt in a flash!
- Final broil (optional). If you want an extra golden crust on your marshmallow topping, pop the dish under the broiler for 1-2 minutes. Watch carefully, so it doesn’t burn!
You’ll know your Glazed Candied Sweet Potatoes With Marshmallows is ready when the marshmallows are melty, browned just right, and the sweet potatoes are tender and glossy. If your sweet potatoes seem dry before glazing, give them a quick toss with a bit more melted butter—trust me, it works wonders.
While your sweet potatoes bake, you can prepare other holiday side dishes or maybe peek at this TikTok Baked Feta Pasta with Pesto for a completely different flavor adventure that’s quick and crowd-friendly.
Serving Ideas & Pairings!
This Glazed Candied Sweet Potatoes With Marshmallows is downright friendly with a bunch of dishes—it’s like the sweet, silky sidekick every holiday table deserves.
I love pairing it with savory mains like turkey medallions with orange teriyaki sauce. The sweet and savory contrast between the glaze and the sauce is a showstopper.
For a full holiday side dish lineup, serve alongside crisp Brussels sprouts or roasted green beans. A bright, acidic salad is a great way to balance the marshmallow topping’s richness.
Presentation-wise, I scoop the sweet potatoes into a warm serving dish and garnish with a few fresh thyme sprigs or a sprinkle of toasted pecans for crunch. Leftovers? Absolutely treat-worthy! Try tossing them into breakfast hash with eggs or blend them for a sweet potato mash remix.
This recipe gets raves, especially on those cozy fall evenings or as a festive touch on Thanksgiving. It’s a dish that invites smiles and seconds—no fancy plating needed.
If you’re curious how others serve their candied sweet potatoes with marshmallows or want side dish inspiration, check out this Facebook community’s lively discussion about sides that go perfectly with candied sweet potatoes topped with marshmallows.
Common Questions About This Recipe
- Can I prep this Glazed Candied Sweet Potatoes With Marshmallows in advance?
Totally! Roast your sweet potatoes and mix the glaze ahead of time. When ready to serve, reheat, toss with glaze, add marshmallows, then bake. This keeps the marshmallows fresh and toasty. - What can I use instead of mini marshmallows?
You can swap marshmallows for a sprinkle of brown sugar and chopped pecans for crunch. Or try shredded coconut for a tropical vibe. - How do I scale this recipe up or down?
Just adjust your sweet potato quantity and glaze ingredients proportionally. Don’t crowd the baking dish when roasting for best oven roasted sweet potatoes results. - Can I make this less sweet?
Absolutely! I’ve experimented with cutting back brown sugar by a third and skipping maple syrup. The marshmallow topping is already pretty sweet, so adjusting glaze sweetness helps balance the dish. You can find more tips on less sweet candied sweet potatoes in this Facebook thread. - Any vegan or dairy-free substitutions?
Replace butter with coconut oil and use a plant-based marshmallow alternative. The flavors still shine bright with these swaps. - I don’t have cinnamon or nutmeg; is it still tasty?
Sure! Just proceed with the brown sugar and vanilla glaze. The spices add warmth but aren’t make-or-break. - How long will leftovers last?
Stored in an airtight container, these should keep for 3-4 days in the fridge. Reheat covered to keep marshmallows from drying out.
If you want to hear more about American sweet potato casserole traditions or how folks enjoy this holiday side dish in different ways, there’s a fun Reddit conversation you might enjoy.
My Final Take
This Glazed Candied Sweet Potatoes With Marshmallows is a recipe keeper for me. It’s a perfect sweet potato casserole that mixes familiar comforts with those crave-worthy textures—sticky, soft, a little toasty.
My Top Glazed Candied Sweet Potatoes With Marshmallows Tips:
- Roast sweet potatoes until tender and just caramelized before glazing.
- Don’t skimp on the glaze; it’s what makes the dish shine.
- Watch marshmallows carefully under the broiler for that perfect golden crust.
Over time, I tried versions with pecans in the topping, swapping maple syrup for honey, and even adding a splash of orange zest in the glaze. The classic brown sugar glaze with marshmallows, though, wins every time as the crowd favorite.
If you love this recipe, keep experimenting by adding your favorite spices or nuts. It’s a versatile holiday side dish that embraces your creativity.
Trying this Glazed Candied Sweet Potatoes With Marshmallows is like giving your family or friends a warm, sweet hug on a plate. And hey, if you want more flavor-packed inspiration, peek at my turkey medallions with orange teriyaki sauce or even the garlic butter beef bites with creamy mashed potatoes for a full spread.
Ready to bring this deliciously fun recipe into your kitchen? I promise it’s a joyful adventure that will have you coming back again and again. Give it a go—you won’t regret it!
Glazed Candied Sweet Potatoes With Marshmallows
Delight in these classic glazed candied sweet potatoes topped with toasted marshmallows for a perfect balance of sweet, creamy, and comforting flavors, ideal for holiday meals or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 large sweet potatoes, peeled and cut into 1/2-inch slices
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup orange juice
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- Arrange the sliced sweet potatoes in a single layer in a 9×13-inch baking dish.
- In a saucepan, melt the butter over medium heat. Stir in brown sugar, orange juice, maple syrup, cinnamon, nutmeg, and salt until well combined and sugar is dissolved.
- Pour the glaze evenly over the sweet potatoes, making sure they are all coated.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil, baste the sweet potatoes with the glaze, and bake uncovered for another 15 minutes.
- Sprinkle the mini marshmallows evenly over the sweet potatoes and return to the oven.
- Bake for an additional 10 minutes, or until marshmallows are golden brown and melted.
- Remove from oven and let cool slightly before serving.
Notes
For an extra crunch, sprinkle chopped pecans on top before adding the marshmallows.