Old Fashioned Candied Sweet Potatoes with Marshmallows

When you picture the classic dishes on your Thanksgiving table, Old Fashioned Candied Sweet Potatoes with Marshmallows are usually right there in the middle. This is the kind of side dish that brings back cherished memories of holidays with the people we love.

Tender sweet potatoes get coated in a buttery brown sugar and maple glaze, then topped with gooey marshmallows that turn golden in the oven. It is warm, sweet, and comforting, just the way you remember it.

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The marshmallow topping adds a light, fluffy layer over the rich potatoes underneath. That mix of soft and sweet is why this dish shows up at every holiday in our house.

Whether you are hosting Thanksgiving, Christmas, or Easter, this one belongs on the table. Better yet, you can make most of it ahead so you have more time with your family instead of the stove.

Preparing this delicious side dish ahead of time allows you to have more time with family and guests on Thanksgiving dinner or Christmas dinner. When you all sit down at the holiday table, you’ll definitely smell the sweet scent of sugars and melting marshmallows. A dish that’s been a beloved staple for generations, it’s a perfect holiday side dish that never goes out of style.

Why You’ll Love These Candied Sweet

• A true old fashioned favorite, the same recipe our moms made back in the 1950s.
• Simple pantry ingredients: sweet potatoes, butter, brown sugar, cinnamon, maple syrup, and marshmallows.
• Make-ahead friendly, so holiday cooking feels a lot calmer.
• Works with fresh sweet potatoes or canned in a pinch.
• Kids and grandkids always come back for seconds.

Our Family Recipe for Candied Sweet Potatoes

Back in the 1950s, both of our mothers were newly married and starting their own holiday traditions. Candied sweet potatoes, which my mom always called candied yams even though there was not a yam in sight, became a must-have at every Thanksgiving, Christmas, and Easter.

Our moms usually reached for canned sweet potatoes back then. Now Jim and I make this same recipe for our kids and grandkids, and it would not feel like a holiday without it.

Candied sweet potatoes are also called candied yams. Our family makes this dish every time we make a holiday meal. For Easter Sunday, we always make a Crock Pot spiralized ham, scalloped potatoes, and an old-fashioned sweet potato recipe with a marshmallow topping.  Remember, you can use fresh sweet potatoes or canned sweet potatoes, large marshmallows or mini marshmallows.

For a Complete Thanksgiving Dinner Recipes You Will Want to Make

• Easy Brown Sugar Pineapple Crock Pot Spiral Ham
• Classic Scalloped Potatoes Casserole
• Pineapple Upside Down Cake

Candied Sweet Potatoes vs Sweet Potato Casserole

People use these names for each other, but they are a little different. Candied sweet potatoes are chunks or thick slices baked in a sweet glaze, so you still get real pieces of potato. A sweet potato casserole is usually mashed smooth like a filling.

This recipe is the old fashioned candied kind, tender pieces in that buttery brown sugar glaze with marshmallows on top. If you love the mashed version too, you can mash the potatoes before baking, and it works either way.

The Difference Between a Sweet Potato and a Yam

In most grocery stores, the fresh sweet potatoes and fresh yams are nearly the same thing. They look a little different but taste very similar.

Sweet potatoes have orange skin and orange flesh, and they are sweeter. That is the one you want for this recipe.

True yams have rough, bark-like brown skin and are drier and more starchy when cooked. Unless a recipe calls for real yams, I always buy fresh sweet potatoes.

Ingredients Needed for Candied Sweet Potatoes with Marshmallow Topping

• 4 or 5 pounds of large fresh sweet potatoes
• 1/2 stick of butter (4 tablespoons of melted butter)
• 1/3 cup of packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup of real maple syrup
• 1 bag of large marshmallows (you can also use miniature marshmallows). There is not a specific amount of marshmallows just cover the top 

Ingredient Notes and Substitutions

• Sweet potatoes: fresh gives you the best flavor and texture. In a pinch, two large cans of sweet potatoes or canned yams work. Drain them well and skip the boiling step.
• Marshmallows: large or mini both melt beautifully. Mini marshmallows toast a touch faster, so keep an eye on them.
• Maple syrup: use real maple syrup if you can. Honey works too.
• Butter: salted or unsalted is fine here.

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Equipment Needed

• Large pot for boiling
• Small saucepan for the glaze
• Colander for draining
• 9×13 casserole dish
• Cooking spray
• Serving spoon

How to Make Old Fashioned Candied Sweet Potatoes

1. Preheat the oven to 350 degrees F. Wash and peel the sweet potatoes, then cut them into 1-inch chunks or thick slices. Keep the pieces on the larger side so they do not turn to mush.
2. Add the potatoes to a large pot of cold water. Bring to a boil over medium heat and cook about 9 to 12 minutes, until just fork-tender but still firm. You are only starting the cooking here, not finishing it. Drain well.
3. While the potatoes cook, make the glaze. In a small saucepan, combine the melted butter, brown sugar, cinnamon, and maple syrup. Heat on low about 5 minutes, stirring, until smooth and dissolved.
4. Spray the casserole dish with cooking spray for easy cleanup. Add the drained potatoes in a single layer.
5. Pour the warm glaze evenly over the potatoes so every piece gets coated.
6. Bake for 20 minutes.
7. Add the marshmallows in a single layer to cover the top. Bake for 10 more minutes.
8. Stay close and watch so the marshmallows do not burn. When the top is golden brown, take the dish out and serve warm.

Tip: For extra caramel flavor, broil for the last 1 to 2 minutes, but do not walk away. Marshmallows go from golden to burnt fast.

Susan’s Tips and Tricks

• Cut the potatoes evenly so they cook at the same rate.
• Do not overcook in the boiling step. Firm pieces hold their shape in the oven.
• Warm glaze pours and coats much better than cold glaze.

Variations

• Add a crunchy pecan or walnut layer before you add the marshmallows.
• Stir in a splash of orange juice or a little orange zest for brightness.
• Swap some brown sugar for a drizzle of honey.
• Make it a mashed sweet potato casserole by mashing the potatoes before adding the glaze.
• Add a pinch of nutmeg or pumpkin pie spice with the cinnamon.

How to Store and Reheat Leftovers

• Move leftovers to an airtight container and refrigerate up to 3 days. The marshmallows are just as good stirred in as they are on top.
• To reheat, cover with foil and warm in a 350 degree F oven for about 15 minutes.
• Add a few fresh marshmallows before reheating if you want that gooey top again.
• If you have room in your refrigerator, you can just take the casserole, cover it with plastic wrap and/or aluminum foil, and put it in the refrigerator. As you already know, if you have plastic wrap on top you need to remove that before reheating, but if you’re using aluminum foil, you can just pop it back in the oven for about 15 minutes.  
• These do not freeze well once the marshmallows are on, so freeze the glazed potatoes before topping if you want to make them further ahead.

Bake and serve in style this holiday season! This versatile deep-dish casserole dish is perfect for all your favorite recipes. You will love this deep dish casserole that is non-stick ceramic,

Frequently Asked Questions

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