Welcome to a culinary journey that brings the warmth and comfort of a Southern home straight to your kitchen. These Candied Sweet Potatoes with Marshmallows aren’t just a dish; they’re a cherished tradition, a staple on every holiday table in the South, and undeniably the first to disappear. Imagine tender, sweet potatoes bathed in a rich, buttery glaze, crowned with a cloud of perfectly toasted, gooey marshmallows – it’s pure magic that evokes memories of family gatherings and festive cheer. Forget the stress of holiday cooking; I’ve meticulously tested and perfected this recipe, ensuring foolproof results every time. No more guesswork, just authentic Southern tradition served in a beautiful baking dish.
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I know, the debate rages on: do candied yams truly need marshmallows? For those who prefer a warm, glazed sweet potato dish without the iconic topping, my Southern Candied Sweet Potatoes recipe offers that classic taste. However, for a truly festive and comforting experience, the addition of golden, toasted marshmallows is simply unbeatable, adding an extra layer of sweetness and texture that makes this dish an absolute showstopper.
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Classic Southern Candied Sweet Potatoes with Marshmallows
There’s nothing quite like the taste of homemade candied sweet potatoes, especially when they’re made with a generous layer of toasted marshmallows. This iconic side dish is a hallmark of Southern hospitality and holiday feasts, known for its incredible depth of flavor and comforting texture. The secret lies in a rich, buttery, spiced glaze that caramelizes around each tender slice of sweet potato, creating an irresistible candy-like coating. Topped with a golden, bubbly blanket of marshmallows, this dish becomes a masterpiece of sweet and savory harmony, promising a delightful bite every time. It’s a labor of love that tastes like pure joy, and it’s much simpler to achieve than you might think.
Why You’ll Love This Recipe
- **Authentic Southern Flavor:** This recipe delivers the genuine, time-honored taste of traditional Southern candied sweet potatoes.
- **Perfectly Balanced Sweetness:** The glaze is rich but not cloyingly sweet, perfectly complementing the natural flavors of the sweet potatoes.
- **Irresistible Texture:** Enjoy tender potatoes, a sticky-sweet glaze, and a gooey, slightly crispy marshmallow topping.
- **Stress-Free Cooking:** My tested method takes the guesswork out of preparation, ensuring perfect results for your holiday meal or family dinner.
- **Versatile Side Dish:** Ideal for Thanksgiving, Christmas, or any special occasion that calls for a comforting and memorable side.
Candied Sweet Potatoes with Marshmallow Ingredients
Every exceptional dish starts with quality ingredients. Here’s what you’ll need to create your unforgettable candied sweet potatoes, along with tips for selecting the best ones:
- Sweet Potatoes: Selection & Varieties. The star of our dish! Look for firm, smooth sweet potatoes with no soft spots, bruises, or blemishes. The skin should be uniform in color and free of any cuts or cracks. Medium to large sweet potatoes are ideal, as they are easier to peel and slice into consistent pieces. Varieties like Jewel, Garnet, or Beauregard are excellent choices, known for their vibrant orange flesh and natural sweetness, which truly shine in this recipe. They will soften beautifully and absorb the rich flavors of the glaze.
- Butter: For Unparalleled Richness. Butter is essential for creating that luxurious, velvety glaze. It melts down with the sugars, forming a glossy, rich sauce that clings to every sweet potato slice. Unsalted butter is preferred, allowing you to control the overall saltiness of the dish, but if you only have salted, simply reduce the added salt in the recipe. The quality of your butter will significantly impact the depth of flavor in the finished glaze.
- Brown and White Sugar: The Sweet Foundation. A blend of both sugars creates the perfect balance. Brown sugar provides a deep, molasses-rich flavor and helps the glaze caramelize beautifully, developing that sticky, candy-like coating that makes this dish so iconic. White sugar contributes to the glaze’s smooth, shiny texture and ensures a bright sweetness. You can also experiment with alternative sweeteners if you’re looking to reduce sugar content, though the texture of the glaze might vary slightly. Maple syrup or honey can also add delightful nuances.
- Warm Spices: The Heart of the Holidays. Cinnamon, nutmeg, and cloves are the trinity of holiday flavors. These aromatic spices infuse the dish with a cozy, comforting warmth that perfectly complements the sweetness of the potatoes and marshmallows. Freshly ground spices will offer the most potent aroma and flavor. Don’t hesitate to add a pinch of allspice or ginger if you enjoy a more complex spice profile, enhancing the overall festive feel.
- Salt: The Essential Flavor Enhancer. Never underestimate the power of salt, even in a sweet dish! A pinch of salt is crucial for balancing all that sweetness, preventing the dish from tasting flat, and truly bringing out the natural deliciousness of the sweet potatoes. It brightens every other flavor, making the buttery glaze and warm spices sing.
- Vanilla Extract: A Touch of Warmth. Good quality vanilla extract acts as a bridge, tying together the rich butter, various sugars, and aromatic spices. It adds a subtle floral note and a profound depth of flavor that rounds out the entire dish, ensuring every bite is smooth, comforting, and exquisitely balanced. Pure vanilla extract is always recommended for the best results.
- Marshmallows: The Golden Topping. The crowning glory! You can choose between regular-sized or miniature marshmallows. Regular marshmallows create a thicker, more substantial layer when melted and toasted, offering a dramatic, pillowy top. Miniature marshmallows, on the other hand, melt more quickly and distribute more evenly across the surface, ensuring every serving gets a perfect blend of sweet potato and gooey marshmallow. Both will deliver that delightful, golden-brown, toasted sweetness that makes this dish so special.
The Difference Between Sweet Potatoes and Yams
It’s a common misconception, especially in the United States, that sweet potatoes and yams are the same. While the terms are often used interchangeably in grocery stores and recipes, they are actually two entirely different root vegetables with distinct botanical classifications, origins, and characteristics. Understanding the difference can help you appreciate the unique qualities of each and ensure you’re using the right ingredient for your culinary creations.
Sweet Potatoes: These are native to the Americas and belong to the morning glory family. In the U.S., there are two main types: firm-fleshed and soft-fleshed. The firm-fleshed varieties (like the pale-skinned, yellow-fleshed Jersey) are often less sweet and have a drier, crumblier texture. The soft-fleshed varieties (like the common orange-skinned, orange-fleshed Jewel or Garnet) are what most Americans typically refer to as “sweet potatoes” or sometimes incorrectly as “yams.” These have a moist, sweet flesh that becomes even sweeter and more tender when cooked. They are rich in beta-carotene, giving them their vibrant color, and are excellent for baking, roasting, and, of course, candying.
True Yams: Originating from Africa, Asia, and Oceania, true yams are monocots related to lilies and grasses. They have a rough, bark-like skin that can be white, brown, or black, and their flesh ranges from white to purple. Unlike sweet potatoes, true yams have a starchy, dry, and often fibrous texture, and a milder, earthier, less sweet flavor. They are a significant food staple in many tropical countries but are much less common in mainstream American supermarkets. If you do find true yams, they are typically found in international or specialty markets catering to African, Caribbean, or Asian cuisines.
So, when a recipe calls for “yams” in the context of a classic American holiday dish, it almost invariably refers to the moist, orange-fleshed sweet potato. For our candied dish, these sweet, tender orange sweet potatoes are precisely what we’re looking for!
How to Make Candied Sweet Potatoes (Yams) With Marshmallows
Crafting this beloved Southern classic is simpler than you might imagine. The detailed measurements and full instructions are available in the recipe card below, but here’s a step-by-step guide to achieving perfection:
- 1. Prepare the Sweet Potatoes. Start by thoroughly washing your sweet potatoes. Then, peel them completely and slice them into thick, uniform rounds, about ½ to ¾ inch thick. Consistency in thickness ensures they cook evenly. Arrange these slices in a single layer (or two, if needed) in a generously greased 9×13 inch baking dish. This preparation sets the stage for tender potatoes that will beautifully absorb the rich glaze.
- 2. Craft the Caramelized Glaze. In a medium saucepan, melt the unsalted butter over medium heat. Once melted and shimmering, stir in the brown sugar, white sugar, ground cinnamon, nutmeg, cloves, and salt. Continue stirring gently until all the sugars have dissolved and the mixture is smooth and glossy. Bring it to a gentle bubble, allowing the flavors to meld and deepen without burning the sugar. Remove from heat and stir in the vanilla extract, which will add a beautiful aromatic finish to your glaze.
- 3. Coat and Bake for Tenderness. Carefully pour the warm, glistening glaze evenly over the prepared sweet potato slices in the baking dish. Use a spoon or spatula to gently toss the potatoes or press them down, ensuring every single piece is thoroughly coated in that irresistible sauce. This initial soaking is key for flavor infusion. Cover the baking dish tightly with aluminum foil. This traps steam, allowing the sweet potatoes to cook through and become wonderfully tender without drying out. Bake in a preheated oven until they just begin to soften.
- 4. Add Marshmallows & Achieve Golden Perfection. After the initial baking, remove the foil. The sweet potatoes should be tender, and the glaze will be bubbling. Gently stir the potatoes and baste them with the accumulated glaze to ensure even coating. Now, evenly sprinkle your marshmallows (mini or regular) over the top of the sweet potatoes. Return the uncovered dish to the oven and continue baking for another 10-15 minutes, or until the marshmallows are puffed, golden brown, and wonderfully gooey. Keep a close watch during this stage to prevent them from burning, as they brown quickly.
- 5. Serve and Savor. Once the marshmallows are perfectly toasted, carefully remove the dish from the oven. It’s crucial to let the candied sweet potatoes sit for about 10-15 minutes before serving. This resting period allows the piping hot marshmallows to set slightly and, more importantly, gives the luscious glaze a chance to thicken and become that delightfully sticky, candy-like coating we all love. Before serving, don’t forget to spoon any extra molten glaze from the bottom of the pan over the top; it’s truly liquid gold! Serve warm and enjoy this comforting, sweet holiday staple.
How to Tell When it’s Finished Baking
Knowing when your candied sweet potatoes are perfectly baked is key to achieving that ideal balance of tender potatoes, sticky glaze, and golden marshmallows. Here are the tell-tale signs to look for:
- Golden Marshmallows: The most obvious sign! The marshmallows on top should be beautifully puffed up, deeply golden brown, and slightly toasted. They’ll be molten and gooey underneath, with a delicate crispness on top – exactly the way you want them. Watch them closely, as they can go from perfect to burnt in a blink.
- Bubbling Glaze: Take a peek around the edges of your baking dish. You should see the rich, syrupy glaze bubbling actively around the sweet potatoes. This indicates that the sugars have fully caramelized and the flavors have deepened, signifying that magic is happening in the oven.
- Fork-Tender Potatoes: Gently insert a fork or the tip of a knife into one of the sweet potato slices. It should slide in easily with minimal resistance, indicating the potatoes are soft and tender all the way through, perfectly cooked and ready to melt in your mouth.
- That Irresistible Aroma: Trust your senses! When your kitchen is filled with a wonderfully sweet, buttery, and spicy aroma, along with the distinct smell of toasted marshmallows, it’s a strong indicator that your candied sweet potatoes are just about perfect and ready to be enjoyed.
Southern Candied Sweet Potatoes Yams with Marshmallows
By Brandi Crawford
This timeless Southern candied sweet potato dish, complete with a gooey, toasted marshmallow topping, embodies the warmth and comfort of home. Growing up in the South, this beloved recipe was a constant highlight on our holiday tables, and it was always the first to disappear. The rich, buttery glaze perfectly complements the tender sweet potatoes, while the golden-brown marshmallows add a magical, sweet finish. I’ve perfected this recipe so you can effortlessly bring this cherished Southern tradition to your own kitchen, without any guesswork.
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Pin Recipe
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Side Dish
Cuisine: Soul Food, Southern
Servings: 8 servings
Calories: 320 kcal
Equipment
- 9×13 Baking Dish
Ingredients
- 2 pounds sweet potatoes (approx. 2 large, washed, peeled, and sliced into ½-1 inch pieces)
- ½ cup unsalted butter
- ½ cup brown sugar or sweetener
- ¾ cup white sugar or sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup water
- 2-3 cups marshmallows (regular or miniature)
- Aluminum foil
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, melt the butter over medium-high heat.
- Once melted, add the white sugar, brown sugar, ground cinnamon, nutmeg, cloves, and salt. Stir constantly until the sugars melt down and the mixture is smooth and glossy. Be careful not to overcook the glaze.
- Once the sugar has fully melted, remove from heat and stir in the vanilla extract. The glaze will begin to thicken.
- Return to medium heat, pour in the water, and continue to stir until the glaze caramelizes and deepens in color and flavor.
- Arrange the peeled and sliced sweet potatoes evenly in a greased 9×13 inch baking dish.
- Pour the hot candied glaze mixture generously over the sweet potatoes, ensuring all slices are well-coated.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. This helps the potatoes become tender.
- Carefully remove the foil. Gently stir and baste the sweet potatoes to ensure they are fully coated in the luscious glaze. Evenly sprinkle the marshmallows throughout the top of the dish.
- Return the uncovered pan to the oven and bake for an additional 10-15 minutes, or until the marshmallows are puffed, beautifully golden brown, and bubbly. Keep a very close eye on them to prevent burning.
- Allow the candied sweet potatoes to sit for 15 minutes after removing from the oven before stirring and serving. This resting period allows the glaze to thicken and set, creating that perfect sticky, candy-like coating.
Nutrition
Macros are provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using MyFitnessPal.com or similar nutrition calculators. To obtain the most accurate nutritional information for your specific recipe, you should calculate it with the actual ingredients used in your kitchen, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Serving: 1 serving
Calories: 320 kcal
Carbohydrates: 32 g
Protein: 2 g
Fat: 16 g
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Frequently Asked Questions and Pro Tips
Absolutely! This dish is an excellent candidate for advance preparation, which can significantly ease your workload, especially during busy holiday seasons. To make it ahead, follow the recipe instructions up to the point of adding the marshmallows (do not add them yet). Once the sweet potatoes are baked with the glaze and are tender, allow the dish to cool completely to room temperature. Then, cover the baking dish tightly with aluminum foil or plastic wrap and refrigerate for up to 2-3 days.
When you’re ready to serve, preheat your oven to 350°F (175°C). Remove the covered baking dish from the refrigerator and let it sit on the counter for about 30 minutes to an hour to come closer to room temperature while the oven heats. Remove the cover and place the dish in the preheated oven. Bake for approximately 20-25 minutes, or until the sweet potatoes are thoroughly heated through and the glaze is bubbling nicely around the edges. At this point, you can proceed with adding the marshmallows as per the recipe’s final baking step, baking until they are puffed and golden.
Yes, you can certainly adapt this recipe to use canned sweet potatoes if fresh ones are not readily available or if you’re looking for a shortcut to save on prep time. When using canned sweet potatoes, ensure they are thoroughly drained of any packing liquid before adding them to your baking dish. Since canned sweet potatoes are already cooked and tender, you will need to adjust the initial baking time. They primarily need to be heated through and allow the glaze to meld with their flavor. You might reduce the initial covered baking time to just 15-20 minutes. For a specific recipe designed with canned sweet potatoes in mind, you can refer to my Canned Candied Sweet Potatoes recipe, which provides tailored instructions for optimal results.
While the toasted marshmallow topping is a beloved and iconic feature of this dish for many, it is absolutely optional. If you prefer your candied sweet potatoes without marshmallows, simply omit them from the recipe entirely. The rich, buttery, and warmly spiced glaze creates a delicious and comforting dish on its own. For an alternative topping that adds texture and flavor without marshmallows, you might consider a sprinkle of chopped pecans or a pecan streusel for a delightful nutty crunch. The fundamental flavors of the sweet potatoes and glaze are wonderfully satisfying even without the gooey topping.
The key to achieving perfectly golden, gooey marshmallows without burning them is a combination of precise timing and attentive monitoring. Add the marshmallows only in the last 8-10 minutes of the baking process. It is crucial to keep a very close eye on them during this final stage, as marshmallows can go from beautifully toasted to unpleasantly charred very quickly. For the best results, consider placing the baking dish on a lower rack in your oven to prevent direct, intense heat from the top. If your oven has a broiler setting, you can use it for just 1-2 minutes to achieve a quick, even toast – but be sure to watch them continuously, as broilers are very powerful. If you notice them browning too rapidly, you can lightly tent the dish with a piece of aluminum foil to shield them.
You can certainly adjust the level of sweetness in this recipe to suit your personal preference. If you desire a less sweet dish, you can reduce the amount of both brown and white sugar used in the glaze. A good starting point would be to reduce each by a quarter or a third. It’s advisable to taste the glaze before pouring it over the potatoes to ensure it meets your desired sweetness level. Keep in mind that sugar plays a role not only in sweetness but also in the glaze’s thickness and its ability to caramelize, so a significant reduction might result in a slightly thinner glaze. Alternatively, if you are managing specific dietary needs, you can experiment with sugar substitutes, though the texture and caramelization effect of the glaze may vary.
To store any leftover candied sweet potatoes, first allow the dish to cool completely to room temperature. Then, transfer the sweet potatoes and glaze to an airtight container, or simply cover the baking dish tightly with plastic wrap or aluminum foil. Stored properly in the refrigerator, the dish will remain fresh and delicious for 3-4 days. Note that the glaze may thicken further upon refrigeration, and any marshmallows present might lose some of their crispiness, but the overall flavor will still be wonderful. Reheat gently in the oven or microwave.
Yes, candied sweet potatoes can be successfully frozen, which is ideal for meal prepping or extending their shelf life. For best results, it is highly recommended to freeze the dish without the marshmallows, as marshmallows tend to become watery and acquire an altered, rubbery texture when thawed and reheated. Follow the recipe to bake the sweet potatoes with the glaze until they are tender. Allow the entire dish to cool completely. Then, transfer the sweet potatoes and glaze to a freezer-safe airtight container, or wrap the baking dish tightly with multiple layers of plastic wrap and then aluminum foil to prevent freezer burn. They can be stored in the freezer for 2-3 months. To reheat, thaw the dish overnight in the refrigerator. Then, bake at 350°F (175°C) until thoroughly heated through, adding fresh marshmallows for the last 10-15 minutes of baking if you wish to enjoy that classic toasted topping.
More Sweet Potatoes Recipes
If you love the versatility and flavor of sweet potatoes as much as we do, you’ll definitely want to explore these other delicious recipes:
- Southern Sweet Potato Casserole
- Sweet Potato Oatmeal
- Stovetop Candied Sweet Potatoes
- Sweet Potato Casserole with Marshmallows
- Air Fryer Sweet Potato Fries
- Mashed Sweet Potatoes with Brown Sugar
Pair With These Recipes
Candied sweet potatoes with marshmallows are a fantastic and versatile side dish that pairs wonderfully with a variety of savory main courses and other classic Southern comfort foods. Here are some perfect accompaniments to complete your meal:
- Cajun Seafood Gumbo with Shrimp and Crab: The rich, spicy notes of gumbo provide a delightful contrast to the sweet potatoes.
- Southern Cooked Cabbage: The savory, tender cabbage offers a grounding element that balances the sweetness of the potatoes.
- Baked Turkey Wings: A hearty and flavorful protein that complements the sweet and creamy side.
- Southern Soul Food Oxtail: The deeply savory, tender oxtail gravy is a classic pairing with sweet potato dishes.
- Southern Soul Food Baked Mac and Cheese: The ultimate comfort food duo, combining creamy, cheesy pasta with sweet, spiced potatoes.
A Sweet Ending: Embrace the Southern Tradition
From its humble origins in Southern kitchens to its revered status on holiday tables worldwide, candied sweet potatoes with marshmallows continue to be a beloved dish for a reason. This recipe offers more than just a sweet side; it offers a taste of heritage, comfort, and celebration. With tender, caramelized sweet potatoes crowned by golden, fluffy marshmallows, you’re not just serving a dish—you’re serving a memory. So go ahead, whip up this classic, gather your loved ones, and let the rich flavors and sweet aromas transport you to the heart of Southern tradition. Enjoy every delightful, comforting bite!