Marshmallow Topped Sweet Potatoes
Marshmallow Topped Sweet Potatoes are a holiday classic! Sweet, buttery yams baked with cinnamon and topped with golden, gooey marshmallows.
A THANKSGIVING SIDE DISH
These Marshmallow Topped Sweet Potatoes are a classic side dish that combines tender, buttery yams with a touch of brown sugar and cinnamon, then finishes with a golden fluffy topping of gooey, toasted marshmallows. Does it get any better than that! It’s simple to prepare, uses just a handful of pantry ingredients, and pairs perfectly with any Thanksgiving or Christmas spread (or anytime the craving strikes!)
FREQUENTLY ASKED QUESTIONS:
You can double the recipe by baking this in a 9×13-inch baking dish. You may need to bake it for a few minutes longer though.
You can add walnuts or pecans on top before you broil the top. Bring even more flavor by adding a splash of vanilla extract, nutmeg, or cloves to the dish when mixing it all together.
Yes. In fact, I have a similar recipe to try out if you want to use your Slow Cooker. Go for this Crock Pot Candied Yams Casserole.
You can make this the day before and bake it before serving.
Serve it warm so you can enjoy the gooey marshmallows. This is the perfect Thanksgiving side dish. Goes great with your roasted turkey, veggies, Mashed Potatoes, and Dinner Rolls.
Store in an airtight container for up to 3-4 days in the fridge. Reheat in the oven at 350 until heated through. Leftovers can be frozen, just wrap and cover well before freezing. Thaw in the fridge overnight before reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- melted salted butter– I recommend sticking to salted butter instead of unsalted butter but if that is all you have then go for it.
- canned yams– I have only tested this with canned yams, but, I suppose you can use fresh sweet potatoes. I used canned to keep this recipe simple though. But if you want to try fresh, try to roast three medium sized ones and then use them.
- light brown sugar – You can swap out the brown sugar for maple syrup.
- cinnamon – you could even use pumpkin pie spice instead of cinnamon.
- large marshmallows– I used large ones but you can use miniature marshmallows on top. Jus use enough to cover the top.
HOW TO MAKE MARSHMALLOW TOPPED SWEET POTATOES
Preheat the oven to 350°F. Coat an 8×8-inch or 9×9-inch baking dish with melted butter (about a teaspoon). Set the dish aside. In a medium bowl, add the remainder of the melted butter, drained yams, brown sugar, and cinnamon. Gently toss until combined. Make sure you don’t overmix, as you don’t want to lose the shape and texture of the yams.
Transfer the mixture into the prepared baking dish. Bake uncovered, on the middle rack, for about 35 minutes.
Take out and place 10-20 large marshmallows on top (I used 14). Turn the oven to broil on high (or 500°F). Broil for 1-3 minutes or until the marshmallows are light golden brown and toasted on top. After each minute, rotate the dish for even browning. Open the oven every 20 seconds to check on them to make sure they do not go too brown or burn. This can happen VERY quickly so do not walk away from the oven.
Remove and allow to cool slightly before enjoying.
CRAVING MORE RECIPES?
- Crock Pot Candied Yams
- Sweet Potato Casserole
- Sweet Potato Pie
- Sweet Potato Butter Swim Biscuits
- Sweet Potato Slab Pie
- Mama’s Sweet Potato Cake with Marshmallow Frosting
- Easy Layered Sweet Potato Cake
- Honey Glazed Sweet Potatoes
Marshmallow Topped Sweet Potatoes
Ingredients
- 4 Tablespoons salted butter, melted (divided use)
- 40 ounce can cut yams, drained well
- ½ cup light brown sugar, packed
- ½ teaspoon cinnamon
- 10-20 large marshmallows (as many or as little as you prefer)
Instructions
- Preheat the oven to 350°F. Coat an 8×8-inch or 9×9-inch baking dish with melted butter (about a teaspoon). Set the dish aside.
- In a medium bowl, add the remainder of the melted butter, 40 ounce can cut yams, drained well, ½ cup light brown sugar, packed and ½ teaspoon cinnamon. Gently stir until combined. Make sure you don't overmix, as you don't want to lose all the shape and texture of the yams.
- Transfer the mixture into the prepared baking dish.
- Bake uncovered, on the middle rack, for about 35 minutes.
- Take out and place 10-20 large marshmallows on top (I used 14).
- Turn the oven to broil on high.
- Broil for 1-3 minutes or until the marshmallows are light golden brown and toasted on top. After each minute, rotate the dish for even browning.NOTE: Do not walk away from your oven during this. Open the oven every 20 seconds to check on them to make sure they do not go too brown or burn. This can happen VERY quickly.
- Remove and allow to cool slightly before enjoying.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Excellent. Will be making again this Thanksgiving.