Hi, I’m Chef Emma! If there is one dish that makes the kids (and the grown-ups with a sweet tooth) race to the Thanksgiving table, it’s this Candied Sweet Potato Casserole.
Unlike the mashed versions, I keep the potatoes in tender cubes so they can soak up every drop of the rich, buttery cinnamon glaze. It’s like serving little bites of autumn sunshine.
Table of Contents
Table of Contents
Candied Sweet Potato Casserole with Marshmallow Topping
Ingredients
Equipment
Method
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prep Potatoes: Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure even cooking. Place them in the prepared baking dish.
- Make the Glaze: In a medium bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until smooth and combined.
- Coat Potatoes: Pour the glaze evenly over the sweet potatoes in the dish. Toss gently with a spoon to ensure every cube is coated in the sugary mixture.
- Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30-35 minutes, or until the potatoes are fork-tender but not mushy.
- Stir and Roast: Remove the foil and gently stir the potatoes to coat them in the sauce that has formed at the bottom. Bake uncovered for another 10-15 minutes to let the sauce thicken slightly.
- Marshmallow Topping: Remove from the oven and sprinkle the mini marshmallows evenly over the top of the potatoes.
- Toast: Return the dish to the oven for 5-8 minutes, or place under the broiler for 1-2 minutes (watching closely!), until the marshmallows are puffed and golden brown.
- Serve: Let the casserole cool for 5 minutes before serving to allow the sauce to settle.
Notes
Potato Size: Try to cut the potatoes into similar sizes so some don’t turn to mush while others are still hard.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Calories: 340
Protein: 2
The real showstopper, of course, is the cloud of toasted marshmallows on top. I love watching them puff up in the oven until they are golden brown and irresistibly gooey.
This recipe is pure nostalgia for me—it reminds me of my grandmother’s kitchen, where the smell of caramelizing brown sugar meant a celebration was about to begin. It’s simple, joyful, and undeniably delicious.
Nutrition Facts
| Nutrient | Amount per Serving |
| Calories | 340 kcal |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 180mg |
| Total Carbohydrates | 62g |
| Dietary Fiber | 4g |
| Sugars | 45g |
| Protein | 2g |
Tips and Variations for Candied Sweet Potatoes
- Don’t Overcook Initially: When baking the potatoes under foil, check them at the 30-minute mark. They should be just tender enough to pierce with a fork but not falling apart, as they will continue to cook when you brown the marshmallows.
- Citrus Zest: To cut through the sweetness, add a tablespoon of fresh orange juice or a teaspoon of orange zest to the butter and sugar glaze. It adds a bright, zesty note that balances the heavy caramel flavors.
- Nutty Crunch: If you want the best of both worlds, sprinkle ½ cup of chopped pecans or walnuts over the potatoes before adding the marshmallows. This adds a lovely texture contrast to the soft potatoes and gooey topping.
- Broiler Watch: When browning the marshmallows, never walk away from the oven! They go from perfect golden-brown to burnt charcoal in less than 60 seconds. Keep a close eye on them.
Equipment
9×13 Baking Dish
Large Mixing Bowl
Aluminum Foil
Peeler
Knife and Cutting Board
Ingredients
4 large sweet potatoes peeled and cut into 1-inch cubes (about 2.5 lbs)
1/2 cup unsalted butter melted
3/4 cup brown sugar packed
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp vanilla extract
1 bag (10 oz) mini marshmallows
Instructions
1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prep Potatoes: Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure even cooking. Place them in the prepared baking dish.
3. Make the Glaze: In a medium bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until smooth and combined.
4. Coat Potatoes: Pour the glaze evenly over the sweet potatoes in the dish. Toss gently with a spoon to ensure every cube is coated in the sugary mixture.
5. Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30-35 minutes, or until the potatoes are fork-tender but not mushy.
6. Stir and Roast: Remove the foil and gently stir the potatoes to coat them in the sauce that has formed at the bottom. Bake uncovered for another 10-15 minutes to let the sauce thicken slightly.
7. Marshmallow Topping: Remove from the oven and sprinkle the mini marshmallows evenly over the top of the potatoes.
8. Toast: Return the dish to the oven for 5-8 minutes, or place under the broiler for 1-2 minutes (watching closely!), until the marshmallows are puffed and golden brown.
9. Serve: Let the casserole cool for 5 minutes before serving to allow the sauce to settle.
Notes
Make-Ahead: You can bake the potatoes (steps 1-6) a day in advance. Store in the fridge. When ready to serve, reheat at 350°F for 20 minutes, then add marshmallows and toast.
Potato Size: Try to cut the potatoes into similar sizes so some don’t turn to mush while others are still hard.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 340
Protein: 2
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