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Marshmallow-Topped Candied Sweet Potatoes

Sweet and spiced candied sweet potatoes topped with gooey marshmallows. The perfect dish for your next Thanksgiving dinner. It's sure to be a crowd pleaser!
Prep Time45 mins
Cook Time12 mins
Cool Time20 mins
Total Time1 hr 17 mins
Course: Side, Side Dish
Cuisine: American
Keyword: Thanksgiving recipe, Holiday recipe, Holiday dessert, Holiday side dish,, Traditional Thanksgiving food
Servings: 8 Servings
Calories: 439kcal


  • 2 - 3 Pounds Sweet Potatoes (washed, cooked, skinned, diced)
  • 1 Stick Unsalted Butter
  • 4 Cups Marshmallows (miniature)
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Ginger
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Pecans (chopped)


  • First, preheat your oven to 350 degrees F. Wash the sweet potatoes, and boil them until they're fork tender. 
  • Remove the potatoes from the boiling water, and allow them to cool until you're able to easily handle them. Skin the potatoes and dice them into 1 inch chunks. Place the chunks into a 9 x 13 - inch baking dish. 
  • Next, melt the butter, brown sugar, cinnamon, ginger, and vanilla extract. Stir to combine, and carefully pour over the top of the sweet potatoes. 
  • Top the sweet potatoes with marshmallows, and place the dish in the oven for 10 to 12 minutes or until the marshmallows are golden brown.
  • Serve while hot, and store any leftovers in the refrigerator for up to 3 days. 


The calories listed are based on the ingredients and 1/2 cup serving size. Actual calories may vary. You can use four cups of marshmallows to make your candied sweet potatoes look like our version. The dish can be stored in a sealed container in your fridge for up to three days. 


Serving: 4Ounces | Calories: 439kcal | Carbohydrates: 73g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 212mg | Potassium: 521mg | Fiber: 4g | Sugar: 41g | Vitamin A: 20465IU | Vitamin C: 3.4mg | Calcium: 62mg | Iron: 1.2mg
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