Glazed Candied Sweet Potatoes With Marshmallows

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I’ve always believed that Glazed Candied Sweet Potatoes With Marshmallows bring a special kind of warmth to the table. The first time I made this dish, the scent of buttery sweet potatoes mingling with brown sugar and vanilla filled my kitchen and instantly made everything feel festive. It’s one of those comforting classics that feels nostalgic, yet every time I prepare it, I find myself appreciating it all over again.

What I love most is how the silky, caramel-like glaze wraps around the tender sweet potatoes, while the marshmallows on top toast into golden, pillowy bites. When I pull the dish from the oven and see that beautifully bronzed topping, I know it’s going to disappear quickly once it hits the table.

Why You’ll Love This Glazed Candied Sweet Potatoes With Marshmallows

This dish strikes the perfect balance between sweet and buttery, with a hint of warmth from spices that enhance the natural flavor of the sweet potatoes. The glaze thickens as it bakes, creating a rich coating that seeps into every slice.

It’s also incredibly simple to prepare, making it ideal for holidays, family dinners, or whenever you want a cozy side dish that feels a little indulgent. The toasted marshmallow topping adds a soft, golden finish that makes this casserole both visually stunning and irresistibly delicious.

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What Makes Glazed Candied Sweet Potatoes With Marshmallows So Irresistible?

The magic lies in the contrast of textures and flavors. The sweet potatoes become tender and almost creamy as they bake, while the glaze caramelizes into a luscious syrup. On top, the marshmallows puff and toast, adding a light, airy sweetness that complements the richness beneath.

Another reason this dish stands out is its ability to bridge the gap between side dish and dessert. It pairs beautifully with savory mains, yet it’s sweet enough to satisfy anyone who loves a comforting, sugary bite at the end of a meal.

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Options for Substitutions

If you prefer a deeper flavor, you can swap brown sugar for maple syrup or honey to create a more complex glaze. For a slightly less sweet version, reduce the sugar and add a pinch of salt to balance the flavors.

Butter can be replaced with a plant-based alternative if needed, and mini marshmallows can be substituted with large marshmallows cut in half. For extra texture, consider adding chopped pecans or walnuts beneath the marshmallow layer for a subtle crunch.

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Ingredients for this Glazed Candied Sweet Potatoes With Marshmallows

Sweet Potatoes
The heart of the dish. Choose firm, bright orange sweet potatoes for the best natural sweetness and creamy texture. They soften beautifully while baking and absorb the rich glaze.

Brown Sugar
Adds deep caramel notes and enhances the natural sugars in the sweet potatoes. It melts into the butter to create that signature syrupy glaze.

Unsalted Butter
Provides richness and helps form a smooth, velvety glaze. Using unsalted butter allows better control over the overall flavor balance.

Granulated Sugar
Boosts sweetness and helps create a slightly thicker, glossy glaze as it dissolves during baking.

Vanilla Extract
Adds warmth and rounds out the sweetness with a subtle aromatic depth.

Ground Cinnamon
Brings a gentle spice that complements the sweet potatoes and enhances the holiday-style flavor profile.

Ground Nutmeg
Adds a delicate earthy warmth that deepens the overall taste without overpowering the dish.

Salt
Balances the sweetness and prevents the glaze from tasting overly sugary.

Heavy Cream (Optional)
Creates a richer, silkier sauce if you prefer a more decadent texture.

Mini Marshmallows
The iconic topping. They melt, puff, and toast into golden perfection, creating a soft, sweet contrast to the caramelized base.

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Step 1: Prepare the Sweet Potatoes

Preheat your oven to 375°F (190°C). Wash, peel, and slice the sweet potatoes into evenly sized rounds, about ¼-inch thick. Keeping the slices uniform ensures even cooking. If the slices are too thick, they may not become tender; too thin, and they may break down too much during baking.

Arrange the slices evenly in a lightly greased baking dish, slightly overlapping them to create layers that allow the glaze to seep between each piece.

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Step 2: Create the Glaze

In a medium saucepan over medium heat, melt the butter completely. Stir in the brown sugar and granulated sugar, allowing them to dissolve into the butter. Add the cinnamon, nutmeg, salt, and vanilla extract.

Continue stirring until the mixture becomes smooth and slightly thickened. If using heavy cream, add it now and simmer gently for 2–3 minutes until the glaze develops a silky consistency. Avoid boiling too aggressively, as this can cause the sugars to crystallize.

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Step 3: Assemble the Dish

Pour the warm glaze evenly over the layered sweet potatoes. Use a spoon or spatula to ensure every slice is coated. The glaze should pool slightly at the bottom of the dish—this is essential for creating that rich, caramelized finish as it bakes.

Cover the baking dish tightly with foil. This traps steam, helping the sweet potatoes soften evenly while absorbing the glaze.

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Step 4: Bake Until Tender

Place the covered dish in the preheated oven and bake for 35–45 minutes. Check for tenderness by inserting a fork into the center slices. They should be soft but not falling apart.

If needed, bake for an additional 5–10 minutes until fully tender. The glaze will begin thickening as it cooks.

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Step 5: Add the Marshmallows

Remove the foil carefully to avoid steam burns. Evenly scatter the mini marshmallows across the top, covering the entire surface for a consistent toasted layer.

Return the dish to the oven uncovered and bake for an additional 10–15 minutes, or until the marshmallows are puffed and lightly golden.

For extra browning, switch to broil for 1–2 minutes, watching closely to prevent burning. The marshmallows can go from golden to burnt very quickly.

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Step 6: Rest and Serve

Allow the dish to rest for 10–15 minutes before serving. During this time, the glaze will thicken slightly, making it easier to serve clean portions.

Spoon extra glaze from the bottom of the dish over each serving for maximum flavor. Serve warm for the best texture and taste experience.

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How Long to Prepare Glazed Candied Sweet Potatoes With Marshmallows

Preparing Glazed Candied Sweet Potatoes With Marshmallows is wonderfully manageable, even on busy holidays. From start to finish, the process is straightforward and mostly hands-off once the dish is in the oven. Most of the effort goes into slicing the sweet potatoes and preparing the glaze, which can easily be done ahead of time if needed.

Preparation Time:
Peeling and slicing the sweet potatoes takes about 15–20 minutes. Preparing the glaze requires another 5–10 minutes. Altogether, expect around 25–30 minutes of active prep time.

Cooking Time:
The covered baking stage takes 35–45 minutes, followed by 10–15 minutes uncovered with marshmallows. In total, baking requires approximately 50–60 minutes.

Total Time:
Plan for about 1 hour and 20–30 minutes from start to serving, including resting time.

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Tips for Perfect Glazed Candied Sweet Potatoes With Marshmallows

Choose sweet potatoes that are similar in size to ensure even cooking. Uniform slices prevent some pieces from becoming mushy while others remain undercooked.

Warm the glaze before pouring it over the sweet potatoes. A warm glaze spreads more evenly and penetrates the layers better than a cooled mixture.

Cover the dish tightly during the first bake. Steam is essential for softening the potatoes and allowing them to absorb flavor fully.

Keep a close eye when broiling the marshmallows. Stay near the oven—marshmallows can brown beautifully in seconds but burn just as quickly.

Allow the casserole to rest before serving. This helps the glaze thicken and settle, making it easier to portion.

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Watch Out for These Mistakes While Cooking

Avoid cutting the sweet potatoes too thick. Thick slices may remain firm in the center even after baking.

Do not skip the salt. Even a small amount dramatically enhances the flavor and balances the sweetness.

Resist the urge to over-stir the glaze while cooking at high heat. Overheating can cause sugar crystallization, resulting in a grainy texture.

Be careful not to overcrowd the marshmallows in uneven piles. Spread them evenly for consistent browning.

Skipping the resting period can lead to a watery consistency because the glaze hasn’t had time to thicken.

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What to Serve With Glazed Candied Sweet Potatoes With Marshmallows?

1. Roast Turkey

The savory, herb-roasted flavor of turkey balances the sweetness of the dish perfectly, making it ideal for holiday meals.

2. Honey-Glazed Ham

The salty and smoky notes of ham complement the caramelized glaze and toasted marshmallows beautifully.

3. Garlic Mashed Potatoes

Creamy mashed potatoes provide a savory contrast that keeps the meal well-rounded.

4. Green Bean Almondine

The crisp texture and slight nuttiness of green beans add freshness and balance to the richness of the sweet potatoes.

5. Cranberry Sauce

Its tartness cuts through the sweetness and adds a vibrant pop of flavor to your plate.

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Storage Instructions

Refrigeration:
Allow the dish to cool completely before covering tightly with plastic wrap or transferring to an airtight container. Store in the refrigerator for up to 4 days.

Freezing:
For best results, freeze the sweet potato base without marshmallows. Wrap tightly and freeze for up to 2 months. Add fresh marshmallows before reheating and baking.

Reheating:
Reheat in a 350°F (175°C) oven until warmed through, about 20–25 minutes. If reheating leftovers with marshmallows, cover loosely with foil to prevent excessive browning.

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Estimated Nutrition

(Per serving – approximate values based on 8 servings)

Calories: 320–380 kcal
Carbohydrates: 55–65g
Sugar: 35–45g
Fat: 10–14g
Saturated Fat: 6–8g
Protein: 3–4g
Fiber: 4–6g
Sodium: 150–220mg
Cholesterol: 20–30mg

Nutritional values may vary depending on ingredient brands and portion sizes.

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Frequently Asked Questions

Can I make Glazed Candied Sweet Potatoes With Marshmallows ahead of time?

Yes. Assemble and bake the sweet potato base in advance, refrigerate, and add marshmallows just before the final bake.

Can I use canned sweet potatoes?

You can, but reduce the baking time significantly since they are already soft. Drain thoroughly to prevent excess liquid.

How do I prevent the marshmallows from burning?

Bake them on the center rack and watch closely when broiling. Keep the oven light on to monitor browning.

Can I make this dish less sweet?

Yes. Reduce the sugar in the glaze and add a pinch more salt or a splash of orange juice to balance flavors.

Is this dish considered a side or dessert?

Traditionally, it’s served as a side dish, especially during holidays, but its sweetness often makes it feel like dessert.

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Conclusion

Glazed Candied Sweet Potatoes With Marshmallows is a timeless comfort dish that combines rich caramelized flavors with a soft, toasted topping. It’s simple enough for weeknight dinners yet special enough for holiday feasts. With careful preparation and a few helpful tips, you can create a beautifully balanced casserole that brings warmth and sweetness to any table.

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