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.
- Prep Time: 30 minutes
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: side dish
- Method: baking
- Cuisine: American
Ingredients
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
Instructions
- Preheat the oven to 350° F.
- Start by washing and peeling the sweet potatoes. Cut them into 1-inch chunks.
- In a large pot of cold water on the stove add the potatoes cook on medium for 9 minutes. Drain.
- 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.
- Spray a large casserole dish with spray oil and add the cooked potatoes.
- Poor on top of the potatoes the hot syrup mixture.
- Bake in a 350° F oven for 20 minutes.
- After 20 minutes, remove from the oven and top with as many marshmallows that will cover the whole casserole.
- 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.
- Serve right away. If the dish sits too long the marshmallows will lose their puffiness.
Keywords: Candied Sweet Potatoes with Marshmallows