Marshmallow Topped Sweet Potatoes

This classic holiday side dish combines sweet, buttery yams with a golden, gooey marshmallow topping. It’s a simple and delicious addition to any Thanksgiving or Christmas meal.​

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Why Make This Recipe

This recipe is a holiday classic for a reason. It’s easy to prepare with just a few pantry ingredients and pairs perfectly with a variety of main courses. The combination of tender sweet potatoes, brown sugar, cinnamon, and toasted marshmallows creates a dish that is sure to be a crowd-pleaser.​

How to Make Marshmallow Topped Sweet Potatoes

To make this dish, you’ll start by combining canned yams with melted butter, brown sugar, and cinnamon. This mixture is then baked until heated through. Finally, you’ll top it with marshmallows and broil until they are golden brown and toasty.​

Ingredients:

• 4 Tablespoons salted butter, melted (divided use)​
• 40 ounce can cut yams, drained well​
• ½ cup light brown sugar, packed​
• ½ teaspoon cinnamon​
• 10-20 large marshmallows (as many or as little as you prefer)​

Directions:

1. Preheat the oven to 350°F. Coat an 8×8-inch or 9×9-inch baking dish with about a teaspoon of melted butter.​
2. In a medium bowl, gently toss the remaining melted butter with the drained yams, brown sugar, and cinnamon. Be careful not to overmix to maintain the texture of the yams.​
3. Transfer the mixture to the prepared baking dish.​
4. Bake uncovered for about 35 minutes.​
5. Remove the dish from the oven and top with marshmallows.​
6. Set the oven to broil on high and broil for 1-3 minutes, or until the marshmallows are golden brown. Keep a close eye on the dish as the marshmallows can burn quickly.​
7. Let it cool slightly before serving.​

How to Serve Marshmallow Topped Sweet Potatoes

Serve this dish warm to enjoy the gooey marshmallows. It’s a perfect side dish for a holiday meal, complementing roasted turkey, vegetables, and mashed potatoes. Other classic holiday sides that pair well include green bean casserole, roasted cauliflower, and cranberry sauce.​

How to Store Marshmallow Topped Sweet Potatoes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven at 350°F until warmed through. Leftovers can also be frozen; just wrap them well before freezing and thaw in the refrigerator overnight before reheating.​

Tips to Make Marshmallow Topped Sweet Potatoes

• For even browning, rotate the dish every minute while broiling.​
• Don’t walk away from the oven when broiling the marshmallows, as they can burn very quickly.​
• For a different flavor, you can use pumpkin pie spice instead of cinnamon.​
• You can use either large or miniature marshmallows for the topping.​

Variations

For added texture and flavor, you can add chopped pecans or walnuts on top of the marshmallows before broiling. You can also add a splash of vanilla extract, a pinch of nutmeg, or cloves to the sweet potato mixture. Some recipes also include a brown sugar and pecan streusel topping in addition to the marshmallows.​

FAQs

Can I use fresh sweet potatoes?
This recipe was tested with canned yams for simplicity, but you can use fresh sweet potatoes. Try roasting about three medium-sized sweet potatoes and then proceeding with the recipe.​

Can I make this ahead of time?
Yes, you can prepare this dish the day before and then bake it before serving.​

Can I double this recipe?
You can double the recipe and bake it in a 9×13-inch baking dish. You may need to add a few extra minutes to the baking time.​

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