Delicious Glazed Candied Sweet Potatoes With Marshmallows Recipe

Your Shopping List:

• 4 large sweet potatoes (about 3 lbs) — I pick sweet potatoes with firm skins, perfect for storage and hold-up in multiple recipes like sweet potato pancakes or casseroles.
• 1/2 cup unsalted butter — This ingredient melts seamlessly into the sweet potato glaze and pairs well with savory dishes across the week.
• 3/4 cup brown sugar — I buy brown sugar in bulk packs because it keeps well and shows up in both this Glazed Candied Sweet Potatoes With Marshmallows and other holiday side dishes.
• 1/4 cup honey — Adds just the right sweetness to the glaze and stores indefinitely at room temperature.
• 1 teaspoon ground cinnamon — A subtle spice that’s great for one-pan dishes like sweet potato casserole and even fallback breakfast recipes.
• 1/2 teaspoon nutmeg — Works well in this dish and doubles for baking cookies or pancakes that week.
• 1/4 teaspoon salt — Balances flavor, a pantry must-have.
• 2 cups mini marshmallows — Pre-packaged marshmallows save time, and I always have them stocked for marshmallow topping needs or fun desserts.
• Optional: chopped pecans (1/2 cup) — Adds crunch and can be used in candied yam variations or salad toppings for the week.

Group these items by sections for quicker store trips: Produce (sweet potatoes), Baking (brown sugar, cinnamon, nutmeg, salt), Dairy (butter), Condiments (honey), and Snacks (marshmallows, pecans).

Buying pre-peeled sweet potatoes works when pressed for prep time. For batch cooks, this recipe lends itself well to doubling or even freezing portions. Cooked candied yams freeze nicely without losing texture, just thaw and reheat with marshmallows added fresh for the best marshmallow topping experience.

The ingredients for Glazed Candied Sweet Potatoes With Marshmallows multitask beautifully across the week. For example, leftover sweet potato glaze can sweeten breakfast pancakes. Try pairing with crispy chicken tenders for a meal that feels like a treat but comes together with strategic prepping.

The Game Plan:

1. Preheat your oven to 350°F. This standard temperature lets your Glazed Candied Sweet Potatoes With Marshmallows cook evenly, giving you flexibility to bake another dish like garlic butter beef bites while the potatoes roast.
2. Peel and slice your sweet potatoes into 1/2-inch thick rounds. Uniform slices cook consistently, helping your sweet potato glaze soak in evenly.
3. In a saucepan on medium heat, combine butter, brown sugar, and honey. Stir until smooth and bubbling gently—this is your sweet potato glaze base that caramelizes beautifully during baking.
4. Remove from heat and stir in cinnamon, nutmeg, and salt. These spices layer warm notes that mirror your favorite holiday side dish profiles like candied yams.
5. Arrange the sweet potato slices neatly in a buttered baking dish with slight overlaps. Pour the glaze evenly over the potatoes, letting it glide into every nook.
6. Bake uncovered for about 30 minutes. At the 20-minute mark, check the sweetness with a fork and baste the top with any extra glaze. This step helps build richness and deepens the candied texture.
7. Sprinkle mini marshmallows generously over the top and return the dish to the oven for another 10 minutes or until the marshmallow topping is golden and melted. Keep a close eye—the marshmallow topping browns fast.
8. Once finished, let the Glazed Candied Sweet Potatoes With Marshmallows rest for 10 minutes before serving. This settling time thickens the glaze and makes plating easier.

Planning note: This total process runs about 50 minutes but you can save time by prepping the sweet potatoes and glaze a day ahead. Cover and refrigerate, then add marshmallows before baking on the day of. If freezing, bake fully, cool, freeze in airtight containers, then thaw and add fresh marshmallows before reheating.

From my experience, prepping this batch on Sunday frees up key weekday windows. While it bakes, I prep lunch salads or other dinners like crispy chicken tenders with dipping sauce that week. For more ideas on how to balance multiple dishes efficiently, here’s a good reference.

Smart Serving & Meal Planning Ideas:

Glazed Candied Sweet Potatoes With Marshmallows fits so seamlessly into weekly meal plans. Plan to make it midweek when you want a comforting holiday side dish feel without the fuss.

Pair it with savory mains like garlic butter beef bites with creamy mashed potatoes. Both dishes share buttery notes, making meal scaling smooth. For portion planning, estimate 1/2 cup of the sweet potato casserole per person when serving as a side.

Leftovers? Use them creatively. The sweet potato glaze makes a sweet addition to breakfast dishes like sweet potato pancakes in your morning rotation. Even the marshmallow topping can be carefully salvaged for toast or mixed into oats.

This Glazed Candied Sweet Potatoes With Marshmallows works well for holiday meals and casual dinners alike. Its batch-friendly nature means you can double portions, freeze extras, and reduce dinner stress across your busy weeks.

For added variety, try swapping pecans into the marshmallow topping or adding a pinch of cayenne for a subtle kick. These minor tweaks keep your meal plans fresh while relying on the base recipe’s success. The candied yams texture stays consistent, giving you predictable meal outcomes.

If you want similar sweet potato inspiration, here’s a great recipe for Baked Southern Candied Yams from Dad With a Pan, and a lovely sweet potato casserole with candied pecans from Creme De La Crumb for seasonal rotations.

Planning & Prep Questions

How far ahead can I prep this Glazed Candied Sweet Potatoes With Marshmallows?
You can assemble the sweet potatoes and sweet potato glaze up to 24 hours ahead. Store covered in the refrigerator, then add the marshmallow topping and bake fresh. This approach keeps your marshmallow topping light and toast-perfect when serving.

What’s the best make-ahead strategy for Glazed Candied Sweet Potatoes With Marshmallows?
Prepare the glazed sweet potatoes without marshmallows first, refrigerate overnight, and add the marshmallows just before baking. For batch cooking, bake the entire dish, cool, then freeze. Reheat with fresh marshmallows added on top.

How do I incorporate Glazed Candied Sweet Potatoes With Marshmallows into my weekly meal plan?
Treat it as a mid-week side to complement protein mains like garlic butter beef bites with creamy mashed potatoes or crispy chicken tenders with dipping sauce. It pairs well with recipes that use similar ingredient bases, helping you reduce shopping frequency and cleanup.

Can I swap mini marshmallows for another topping?
Yes. Toasted coconut or candied pecans offer crunch and sweet contrast. Just keep in mind that the traditional marshmallow topping provides that iconic sweet potato casserole finish.

Is freezing Glazed Candied Sweet Potatoes With Marshmallows an option?
Definitely. Freeze fully baked portions without marshmallows, then reheat with fresh marshmallows when ready. This saves time and keeps that marshmallow topping from getting soggy in storage.

How long will leftovers last in the fridge?
Leftover glazed sweet potatoes keep well for up to 4 days. Store tightly covered, and only add marshmallows when reheating for serving.

What’s a good timing tip when making this alongside other dishes?
Start the Glazed Candied Sweet Potatoes With Marshmallows first since it has the longest baking time. While it’s baking, prep quicker sides or mains. For example, while your sweet potatoes bake, chop veggies for dinner salads or prep pancakes for the next morning.

If this recipe fits your planning style, you might also like the crispy chicken tenders with dipping sauce recipe on my site, which fits nicely into meal prep rotations and complements the sweet and savory balance.

Planning Takeaways

Glazed Candied Sweet Potatoes With Marshmallows carved out a firm place in my meal planning toolkit because it’s both comforting and efficient. The recipe’s adaptable nature means it works as a holiday side dish yet slides easily into weeknight rotations.

Strategic Glazed Candied Sweet Potatoes With Marshmallows Tips:

• Prep the sweet potatoes and glaze one day ahead to save time on busy nights.
• Freeze fully cooked batches without marshmallows for quick reheat anytime.
• Use leftovers creatively to minimize waste and maximize meals.

I’ve tested meal plan variations like doubling this recipe for family gatherings, swapping spices for personal taste, and pairing it with different mains to keep dinners exciting but manageable. The weekday prep approach paired with some fresh marshmallow topping right before oven time suits my busy weeks best.

Adapting this recipe is simple—scale servings up or down, batch cook extras, or tweak the glaze for a pinch more spice or sweetness. It’s a flexible holiday side dish that supports thoughtful, stress-free cooking.

If you want recipes that complement this dish, check out the garlic butter beef bites with creamy mashed potatoes or even some sweet potato pancakes for breakfast options. For other holiday meal ideas, you’ll find the sweet potato casserole with candied pecans a delightful addition.

Ready to make your week easier and more delicious? Plan Glazed Candied Sweet Potatoes With Marshmallows into your schedule, and enjoy how it simplifies your meal prep while making the table feel special.

For an interesting discussion on sweet potato with marshmallow as a dessert or main course, visit this thread on Reddit.

  Print

Glazed Candied Sweet Potatoes With Marshmallows

Print Recipe

Pin Recipe

Sweet and tender glazed candied sweet potatoes topped with golden marshmallows create a classic, comforting side dish perfect for holiday meals or cozy family dinners.

• Author: Elyssette Morgan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup orange juice
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2 cups mini marshmallows

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large saucepan, melt butter over medium heat. Stir in brown sugar, orange juice, honey, vanilla extract, cinnamon, nutmeg, and salt. Bring mixture to a simmer and cook for 3-5 minutes until sugar dissolves and sauce thickens slightly.
3. Add sweet potatoes to the saucepan and toss to evenly coat.
4. Transfer sweet potatoes and glaze to a baking dish, spreading evenly.
5. Bake uncovered for 30 minutes, stirring halfway through to ensure even cooking.
6. Remove from oven and evenly sprinkle mini marshmallows over the top.
7. Return to oven and bake for an additional 10-15 minutes until marshmallows are melted and golden brown.
8. Serve warm as a deliciously sweet side dish.

Notes

For an extra touch, sprinkle chopped pecans or walnuts on top before adding the marshmallows for added texture and flavor.