Introduction

Southern Candied Sweet Potatoes with Marshmallows is a comforting and classic side dish perfect for holiday gatherings or family dinners. Sweet potatoes are coated in a rich, spiced caramel glaze and topped with melted marshmallows for a luscious finish. This recipe is easy to prepare and guaranteed to impress.

The image shows a white rectangular baking dish with two neat rows of thin, overlapping orange sweet potato slices standing upright, immersed in bubbling dark brown liquid with light foamy patches on top. A wooden spoon is midway pouring more of the same liquid sauce over the right row of sweet potatoes, creating a shiny wet surface on the slices. The sweet potato slices have a smooth texture with light seasoning visible, and the sauce looks rich and slightly thick, coating the slices as it flows. The white marbled surface beneath the dish adds brightness to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds sweet potatoes (washed, peeled, and sliced into 1/2–1 inch pieces)
1/2 cup unsalted butter
1/2 cup brown sugar or sweetener
3/4 cup white sugar or sweetener
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup water
2–3 cups marshmallows
Foil (for covering)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: In a saucepan over medium-high heat, melt the butter completely.
Step 3: Add the white sugar, brown sugar, ground cinnamon, nutmeg, cloves, and salt to the melted butter. Stir gently until the sugar dissolves but do not overcook the glaze.
Step 4: Once the sugar has melted, stir in the vanilla extract. The glaze will begin to thicken.
Step 5: Pour in the water and stir continuously until the glaze caramelizes slightly.
Step 6: Place the sliced sweet potatoes in a 9×13-inch baking dish evenly.
Step 7: Pour the hot candied glaze over the sweet potatoes to coat them thoroughly.
Step 8: Cover the dish tightly with foil and bake for 30 minutes.
Step 9: Remove the foil, stir and baste the sweet potatoes well, ensuring the glaze coats every piece. Sprinkle marshmallows evenly over the top.
Step 10: Return the dish to the oven, uncovered, and bake for an additional 10 minutes or until the marshmallows are melted and golden.
Step 11: Let the sweet potatoes rest for 15 minutes before stirring. This allows the glaze to thicken and develop a rich texture.

Tips & Variations

Use a mix of mini and regular marshmallows for varied texture and coverage.
For a lower-sugar option, substitute the sugars with natural sweeteners like maple syrup or honey, adjusting amounts to taste.
If you prefer a crunchier topping, sprinkle chopped pecans before adding marshmallows.
Make ahead by preparing through step 8, then refrigerate and bake fresh before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 300 degrees Fahrenheit until warmed through to preserve the glaze and marshmallow texture. Avoid microwaving to prevent marshmallows from becoming rubbery.

How to Serve

A white rectangular dish holds a layered sweet potato casserole. The bottom layer consists of vibrant orange sweet potato slices arranged in two neat rows, showing their smooth, slightly glossy texture and curved edges. Scattered generously over the sweet potatoes are many small, soft white marshmallows, sitting loosely and unevenly on top, adding a fluffy, pillowy look. The sides of the dish show some brownish syrup or sauce that looks slightly sticky and caramelized. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Regular potatoes won’t develop the same sweetness and texture that sweet potatoes provide for this dish, so it’s best to stick with sweet potatoes for authentic flavor.

What can I use if I don’t have marshmallows?

If marshmallows aren’t available, you can skip them or substitute with a sprinkle of toasted coconut or chopped nuts for added texture and flavor, though the dish will lose its classic topping.