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Candied Sweet Potatoes with Marshmallows

Candied sweet potatoes with marshmallows bake in a brown sugar, butter, and cinnamon glaze until fork-tender, then finish with a puffed, lightly golden marshmallow topping. This easy oven-baked side dish is a classic addition to a holiday table.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 1 cooking spray
  • 3 lb sweet potatoes peeled and cut into 1/2-inch-thick rounds
  • 0.5 cup unsalted butter
  • 0.75 cup light brown sugar packed
  • 0.25 cup water
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract
For the marshmallow topping
  • 2 cup mini marshmallows

Equipment

  • 1 9x13-inch baking dish
  • 1 small saucepan

Method
 

Make the sweet potatoes
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
  2. Melt the butter in a small saucepan over medium heat.
  3. Stir in the brown sugar, water, cinnamon, and salt until the sugar dissolves.
  4. Remove the saucepan from the heat and stir in the vanilla.
  5. Arrange the sweet potatoes in the prepared dish, pour the butter mixture over them, and toss to coat.
  6. Cover the dish tightly with foil and bake for 45 to 55 minutes, until the sweet potatoes are fork-tender.
Top and bake
  1. Remove the foil and scatter the mini marshmallows evenly over the sweet potatoes.
  2. Bake uncovered for 8 to 12 minutes, until the marshmallows are puffed and lightly golden.

Notes

Cut the sweet potatoes into evenly sized rounds so they cook at the same rate. Refrigerate leftovers for up to 4 days; freezing is not recommended because the marshmallow topping can change texture. For a dairy-free option, use plant-based butter and marshmallows.