There’s something truly magical about the warmth and sweetness of this Glazed Candied Sweet Potatoes with Marshmallows Recipe. It’s that perfect combination of tender, buttery sweet potatoes drenched in a rich, cinnamon-spiced glaze, topped with gooey, toasted marshmallows that simply melts in your mouth. Whether it’s for a holiday feast or a comforting family dinner, this dish never fails to bring smiles and cozy vibes to the table, becoming an instant favorite that’s both nostalgic and irresistible.
Ingredients You’ll Need
These ingredients are straightforward but essential to creating the perfect balance of flavor, texture, and color in this recipe. Each component plays an important role, from the natural sweetness of the potatoes to the warm spices and luscious marshmallow topping.
- 4 large sweet potatoes: The star of the show, offering a naturally sweet, creamy base.
- 1/2 cup brown sugar: Adds deep caramel notes and enhances the glaze’s richness.
- 1/4 cup unsalted butter: Provides a smooth, luscious texture and balances sweetness with creaminess.
- 1/2 teaspoon ground cinnamon: Brings warm, comforting spice to the glaze.
- 1/8 teaspoon ground nutmeg: Adds a subtle earthy depth that perfectly complements the cinnamon.
- 1/4 teaspoon salt: Elevates the flavors and balances the sweetness.
- 1 teaspoon vanilla extract: Boosts the overall aroma and sweetness of the glaze.
- 2 cups mini marshmallows: Melts into a golden, gooey topping that adds a delightful contrast in texture.
How to Make Glazed Candied Sweet Potatoes with Marshmallows Recipe
Step 1: Prepare the Sweet Potatoes
Start by peeling the sweet potatoes and cutting them into thick rounds or wedges. Boil them gently in a large pot of water for about 8 to 10 minutes until they’re just tender when pierced with a fork. This step ensures the potatoes will be soft but still hold their shape under the glaze and marshmallows. Once done, drain them and set aside to cool slightly.
Step 2: Create the Glaze
While the potatoes cook, melt the butter in a saucepan over medium heat. Stir in the brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Let this mixture simmer for 3 to 4 minutes until it becomes thick and syrupy, releasing the sweet and spicy aromas that will soak beautifully into the potatoes.
Step 3: Bake with the Glaze
Preheat your oven to 375°F (190°C). Butter a baking dish and arrange the boiled sweet potatoes evenly in the dish. Pour the warm glaze over the potatoes, making sure each piece gets coated. Cover the dish with foil and bake for 25 minutes, allowing the sweet potatoes to absorb the glaze and become tender and flavorful.
Step 4: Add the Marshmallows
Remove the foil and generously sprinkle the mini marshmallows on top of the glazed sweet potatoes. Return the dish to the oven, baking uncovered for another 10 to 15 minutes. Watch as the marshmallows toast to a perfect golden brown, forming a light, fluffy layer that’s both toasted and melty—pure comfort food heaven.
Step 5: Cool and Serve
Let the dish cool slightly before serving to allow the marshmallows to set just a bit. Serve these warm, gooey, and aromatic glazed sweet potatoes with marshmallows for a side dish that’s guaranteed to impress and satisfy everyone at your table.
How to Serve Glazed Candied Sweet Potatoes with Marshmallows Recipe
Garnishes
For a little extra color and texture, sprinkle chopped toasted pecans or walnuts over the marshmallow topping just before serving. A light dusting of cinnamon or a few fresh thyme leaves can add an unexpected but delightful touch as well.
Side Dishes
This dish pairs wonderfully with roasted turkey or baked ham for festive dinners. It also complements savory mains like glazed ham, grilled chicken, or even a simple green salad to balance the sweetness and richness.
Creative Ways to Present
Try serving the glazed candied sweet potatoes in individual ramekins for a charming presentation or scoop portions onto a platter and garnish with edible flowers and nuts for a stunning holiday centerpiece. Adding a drizzle of maple syrup just before serving can elevate the sweetness with a delicate maple finish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days and the flavors often deepen overnight.
Freezing
Freezing glazed sweet potatoes with marshmallows can be tricky because of the marshmallow topping. It’s best to freeze the sweet potatoes and glaze without the marshmallows, then add fresh marshmallows before reheating and serving.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) until warmed through to keep the marshmallows soft but not burnt. If frozen, thaw overnight in the fridge first for even reheating.
FAQs
Can I use regular-sized marshmallows instead of mini ones?
Absolutely! Just chop the larger marshmallows into smaller pieces to ensure even melting and to get that lovely toasted effect on top.
Is there a vegan alternative for the butter?
You can substitute unsalted butter with a plant-based vegan butter or margarine to keep it dairy-free without sacrificing richness.
Can this recipe be made ahead of time?
Yes! You can prepare the glazed sweet potatoes up to the foil-baking stage ahead of time, then add the marshmallows and finish baking just before serving.
Why boil the sweet potatoes instead of baking them first?
Boiling ensures the sweet potatoes become tender quickly and evenly, which helps them soak up the glaze better during baking.
How do I prevent the marshmallows from burning?
Keep a close eye during the final baking stage and remove the dish from the oven as soon as the marshmallows are golden brown. Using mini marshmallows also helps them toast more evenly.
Final Thoughts
If you’re looking for a side dish that feels like a warm hug on a plate, the Glazed Candied Sweet Potatoes with Marshmallows Recipe is your new best friend. It’s easy to make, impressively delicious, and brings a cozy sweetness that elevates any meal. I encourage you to try this recipe soon and watch it become a beloved part of your culinary repertoire.
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Glazed Candied Sweet Potatoes with Marshmallows Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Delight in these glazed candied sweet potatoes topped with toasted marshmallows, a perfect sweet and comforting side dish for holiday meals or cozy family dinners. Boiled sweet potato slices are coated in a rich brown sugar and butter glaze infused with warm spices, then baked until tender and caramelized, finished with a golden marshmallow crust.
Ingredients
Sweet Potatoes
- 4 large sweet potatoes
Glaze
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Topping
- 2 cups mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and slice the sweet potatoes into thick rounds or wedges. Boil them in a large pot of water for 8 to 10 minutes until they just become fork-tender. Drain thoroughly and set aside.
- Make the Glaze: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, ground cinnamon, ground nutmeg, salt, and vanilla extract. Let the mixture simmer gently for 3 to 4 minutes until it thickens into a syrupy glaze.
- Bake Sweet Potatoes: Preheat your oven to 375°F (190°C). Butter a baking dish and arrange the boiled sweet potato slices evenly inside. Pour the prepared glaze over the sweet potatoes to coat them thoroughly. Cover the dish with aluminum foil and bake for 25 minutes to allow the flavors to meld and the potatoes to caramelize.
- Add Marshmallows and Bake Again: Remove the foil from the baking dish. Evenly sprinkle the mini marshmallows over the top of the glazed sweet potatoes. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, until the marshmallows are melted and toasted to a golden brown.
- Serve: After baking, let the dish cool slightly to allow the glaze to set. Serve the sweet potatoes warm as a sweet and indulgent side dish.
Notes
- Boiling the sweet potatoes before baking ensures they are tender and reduces overall baking time.
- You can adjust the amount of brown sugar if you prefer a less sweet glaze.
- To achieve extra caramelization, broil for 1-2 minutes when toasting marshmallows but watch closely to avoid burning.
- For a dairy-free version, substitute butter with a plant-based alternative.
