Candied Sweet Potatoes with Marshmallows

If you’re looking for a classic holiday side dish, look no further than Candied Sweet Potatoes with Marshmallow topping. This dish is a traditional favorite for Easter, Thanksgiving, and Christmas, featuring sweet potatoes baked in a rich maple syrup brown sugar glaze and topped with a fluffy, puffy marshmallow. Delicious and festive, it’s sure to be a hit at any holiday gathering.


Units Scale
  • 3 pounds or 4 large sweet potatoes
  • 1/2 stick of butter (4 tablespoons)
  • 1/3 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup of maple syrup
  • 1 bag of large marshmallows


  1. Preheat the oven to 350° F.
  2. Start by washing and peeling the sweet potatoes. Cut them into 1-inch chunks. 
  3. In a large pot of cold water on the stove add the potatoes cook on medium for 9 minutes. Drain.
  4. While the potatoes are cooking in a smaller pot heat the butter, brown sugar, cinnamon, and maple syrup mix until dissolved for about 5 minutes.
  5. Spray a large casserole dish with spray oil and add the cooked potatoes. 
  6. Poor on top of the potatoes the hot syrup mixture. 
  7. Bake in a 350° F oven for 20 minutes. 
  8. After 20 minutes, remove from the oven and top with as many marshmallows that will cover the whole casserole. 
  9. Return the casserole to the oven and bake for about 5 to 10 minutes just until the marshmallow top is golden brown. Watch not to burn the top. 
  10. Serve right away.  If the dish sits too long the marshmallows will lose their puffiness. 



Keywords: Candied Sweet Potatoes with Marshmallows