Few side dishes capture cozy, nostalgic comfort quite like Glazed Candied Sweet Potatoes With Marshmallows. From holiday feasts to relaxed family dinners, this classic favorite delivers creamy sweet potatoes bathed in a buttery brown sugar glaze and finished with a soft, golden marshmallow topping. Sweet, warm, and incredibly satisfying, this dish walks the perfect line between savory side and dessert-worthy treat.
Whether you’re planning a festive spread or simply craving a comforting vegetable dish with a sweet twist, this recipe is easy to prepare and always a crowd-pleaser.
❤️ Why You’ll Love These Glazed Candied Sweet Potatoes With Marshmallows
- Classic comfort food with timeless holiday flavor
- Simple ingredients you likely already have on hand
- Family-friendly and kid-approved
- Perfect make-ahead side dish for busy holidays
- Versatile enough to serve as a sweet side or dessert-style treat
The warm cinnamon, vanilla-infused glaze enhances the natural sweetness of the potatoes, while the marshmallows melt into a gooey, lightly toasted topping that makes every bite irresistible.
🧺 Ingredients You’ll Need
- 3 pounds sweet potatoes, peeled and sliced
- ½ cup brown sugar
- ⅓ cup unsalted butter
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
These simple pantry staples come together to create rich flavor without overpowering the sweet potatoes themselves.
🍳 How to Make Glazed Candied Sweet Potatoes With Marshmallows
Step 1: Prep the Sweet Potatoes
Peel the sweet potatoes and slice them into even rounds, about ½-inch thick. This helps them cook evenly and absorb the glaze beautifully.
Step 2: Parboil Until Tender
Bring a large pot of salted water to a boil. Add the sliced sweet potatoes and cook for about 8–10 minutes, just until fork-tender but not falling apart. Drain well.
Step 3: Make the Brown Sugar Glaze
In a saucepan over medium heat, melt the butter. Stir in the brown sugar, cinnamon, salt, and vanilla extract. Cook for 2–3 minutes until the mixture is smooth and slightly thickened.
Step 4: Assemble the Dish
Arrange the sweet potatoes in a greased baking dish. Pour the warm glaze evenly over the top, gently tossing to coat all the slices.
Step 5: Bake Until Bubbly
Bake uncovered at 375°F (190°C) for 20–25 minutes, until the glaze is bubbling and the sweet potatoes are glossy and tender.
Step 6: Add Marshmallows
Remove the dish from the oven and sprinkle marshmallows evenly over the top. Return to the oven for 5–8 minutes, just until the marshmallows are melted and lightly golden.
Easy Glazed Candied Sweet Potatoes With Marshmallows
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Sweet, gooey, and rich with nostalgic holiday flavor, these Glazed Candied Sweet Potatoes With Marshmallows are a cozy, family-friendly favorite. Tender sweet potato slices are coated in a buttery brown sugar-cinnamon glaze, then finished with a golden layer of melted mini marshmallows for the perfect holiday side dish (or sweet comfort-food treat).
Ingredients
3 lbs sweet potatoes, peeled and sliced into 1/2-inch rounds
1/3 cup unsalted butter
1/2 cup brown sugar (packed)
1 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
2 cups mini marshmallows
Instructions
1. Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Bring a large pot of water to a boil. Add sweet potato slices and cook 8–10 minutes, just until fork-tender (not falling apart). Drain well.
3. In a saucepan over medium heat, melt butter. Stir in brown sugar, cinnamon, and salt. Cook 2–3 minutes until smooth and slightly thickened, then remove from heat and stir in vanilla.
4. Arrange drained sweet potatoes in the prepared baking dish. Pour glaze evenly over the potatoes and gently toss/turn to coat.
5. Bake uncovered 20–25 minutes, until bubbling and glossy.
6. Remove from oven and sprinkle mini marshmallows evenly on top.
7. Return to oven 5–8 minutes, until marshmallows are melted and lightly golden. Serve warm.
Notes
Make-ahead: Parboil sweet potatoes and prepare glaze up to 1 day ahead. Assemble (without marshmallows), cover, and refrigerate. Bake as directed and add marshmallows at the end.
Dairy-free: Use plant-based butter and dairy-free mini marshmallows.
Extra warmth: Add a pinch of nutmeg to the glaze.
Optional crunch: Add chopped pecans or walnuts if your family enjoys nuts.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 30 mg
🌟 Tips & Variations
- Extra flavor: Add a pinch of nutmeg for deeper warmth
- Dairy-free option: Use plant-based butter and dairy-free marshmallows
- Crunchy topping: Sprinkle chopped pecans or walnuts before baking (optional)
- Make ahead: Assemble without marshmallows and refrigerate; add marshmallows before serving
- Lighter sweetness: Reduce brown sugar slightly if serving alongside very sweet mains
🍽️ Serving Ideas & Storage
These glazed candied sweet potatoes pair perfectly with roasted chicken, turkey, or baked ham. They’re ideal for Thanksgiving, Christmas, potlucks, or Sunday dinners.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture. Marshmallows may soften but will still taste delicious.
📊 Nutrition Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 3g |
| Carbohydrates | 55g |
| Fat | 11g |
| Fiber | 6g |
| Sodium | 180mg |
💭 Final Thoughts
Glazed Candied Sweet Potatoes With Marshmallows is more than just a side dish — it’s a comforting tradition that brings warmth and sweetness to any table. Easy to prepare and always a hit, this recipe proves that simple ingredients can create unforgettable flavor. One bite, and you’ll understand why it’s a timeless favorite worth making again and again.