Candied Sweet Potatoes with Marshmallows are baked in a sweet brown sugar and butter sauce that's spiked with spiced rum! The soft, melty marshmallows on top make this sweet potato recipe over-the-top delicious and the perfect choice for holidays.
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Two Bite Tested
This candied yams recipe with marshmallows is popular because:
- It has a delicious sweet and sticky brown sugar sauce.
- It's the perfect accompaniment to a holiday meal.
- It includes a make-ahead option.
This recipe includes:
- Detailed ingredient notes
- Answers to frequently asked questions
- Serving and storage suggestions
- A recipe card with nutritional information
A Note From My Kitchen
Sweet potatoes are a must-make on holidays and there are so many ways to put your own twist on them. Some people like a sweet potato mash, some prefer a casserole. Some people like Candied Hasselback Sweet Potatoes with pecans and marshmallows on top.
If you've been on the hunt for the ultimate sweet potato recipe for the holidays, I am so happy that you ended up here because this is it!
These sweet potatoes are soft and lush and cooked in a sweet, buttery, brown sugar sauce. Not just any old brown sugar sauce, though...it's a spiced rum sauce.
Doesn't that sound amazing? It so is. They are family-friendly, so kids love them, too. You are never going to want to make sweet potatoes any other way again!
If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Happy cooking,
Ingredient Notes
- Sweet potatoes: Peel and cut into evenly sized cubes for more even baking.
- Dark brown sugar: Packed dark brown sugar is used; light brown sugar can be used if needed.
- Butter: Standard unsalted or salted butter works.
- Pure maple syrup: Use pure maple syrup rather than pancake syrup for a clean maple flavor.
- Salt: I use kosher salt, but you can use whatever kind you have.
- Ground cinnamon: Use standard ground cinnamon.
- Spiced rum: I'm a Captain Morgan's girl! Look for spiced rum, not clear rum.
- Mini marshmallows: Golden brown toasted mini marshmallows are like the icing on the cake!
Frequently Asked Questions
How to Make Candied Sweet Potatoes
Candied sweet potatoes are made by baking chunks of sweet potatoes in a dark brown sugar, maple syrup, butter, rum sauce that is seasoned with salt and cinnamon. The potatoes are baked for an hour and a half at 375 degrees F until the potatoes are tender and the sauce has thickened. They are then topped with marshmallows. See below for a detailed ingredients list and instructions.Why Are They Called Candied Potatoes?
Candied sweet potatoes are sugary sweet and taste like candy, hence the name candied sweet potatoes!Can I Omit the Marshmallows?
Yes! If marshmallows aren't your thing, you can totally omit them.Can You Freeze Candied Sweet Potatoes?
You can freeze candied sweet potatoes, but they may be mushier when reheated.Can Candied Sweet Potatoes Be Made in Advance?
You can make these candied sweet potatoes in advance. Follow these simple make ahead instructions:- Make the day before serving, but don't add the marshmallows.
- Let cool, then cover casserole dish with foil, and refrigerate overnight.
- When ready to serve, remove from the refrigerator and let sit on the counter for 20 minutes.
- Bake covered at 400 degrees F for 25 minutes, remove foil, and add the marshmallows.
Two Bite Take
"Sweet potatoes are a must-make on holidays and this is my very favorite version that I always come back to!"
- Becky Tarala
Serving Suggestions
What to Serve With Candied Sweet Potatoes with Marshmallows
Try them during the holidays with Thanksgiving dinner turkey or with your Christmas dinner Instant Pot Boneless Ham! A typical portion is about 1 cup.Candied Yams with Marshmallows Variations
These variations change the flavor profile by adjusting ingredients while keeping the method the same.
- Add crumbled bacon before the marshmallows.
- Replace the spiced rum with bourbon.
- Omit the rum and use an equal amount of apple juice.
- Add a pinch of ground nutmeg with the cinnamon.
Got Leftovers?
What To Do With Leftover Candied Sweet Potatoes with Marshmallows
Leftover candied sweet potatoes can be reused in other dishes after they have already been cooked and cooled.- Spoon leftovers over pancakes or waffles as a sweet topping.
- Stir a small scoop into oatmeal for a sweet potato breakfast bowl.
- Use leftovers as a filling for a sweet potato hand pie with pie dough.
- Layer leftovers into a parfait with yogurt and granola.
- Warm and serve over vanilla ice cream as a dessert topping.
- And so much more!
How To Store Candied Sweet Potatoes with Marshmallows
Store leftover candied sweet potatoes in an airtight container in the refrigerator for 3-4 days. You can freeze candied sweet potatoes, but they may be mushier when reheated. Reheat leftovers covered in the oven at 400 degrees for 25 minutes.
Candied Sweet Potatoes with Marshmallows
Yield: 6-8 servings
Prep Time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Prep Time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes
Candied Sweet Potatoes with Marshmallows are baked in a sweet brown sugar and butter sauce that's spiked with spiced rum! The soft, melty marshmallows on top make this sweet potato recipe over-the-top delicious and the perfect choice for holidays.
INGREDIENTS
6 sweet potatoes
1 cup packed dark brown sugar
1/4 cup butter
1/4 cup pure maple syrup
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup spiced rum
2 cups mini marshmallows
6 sweet potatoes
1 cup packed dark brown sugar
1/4 cup butter
1/4 cup pure maple syrup
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup spiced rum
2 cups mini marshmallows
INSTRUCTIONS
- Preheat your oven to 375 degrees F. Grease a 13 x 9-inch glass baking dish.
- In a medium saucepan, bring the brown sugar, butter, maple syrup, salt, and cinnamon to a boil. Reduce the heat and simmer for 8 minutes, stirring often, until the sauce is thickened. Remove from the heat and stir in rum.
- Peel and cube the sweet potatoes and place them in the prepared baking dish. Pour the sauce over the sweet potatoes and stir to coat. Bake, stirring every half an hour until syrup is thickened, about 1 1/2 hours. Remove from the oven and top with the marshmallows. Broil for several minutes to toast marshmallows, if desired. (The marshmallows get melty and soften without returning the pan to the oven to broil. If you do choose to broil, the marshmallows will be brown and toasted and melt into the sauce a bit.)
- Let sit for 10 minutes before serving.
NOTES
If your potatoes have cooked for the full cooking time and still seem too saucy for your liking, continue to cook until thickened more. Note that as the potatoes cool, the sauce will slightly thicken.
Author: Becky Tarala
If your potatoes have cooked for the full cooking time and still seem too saucy for your liking, continue to cook until thickened more. Note that as the potatoes cool, the sauce will slightly thicken.
Author: Becky Tarala
Behind the Bites
Hi, I’m Becky, the creator of The Two Bite Club, where good food starts with two bites. I’ve been cooking and sharing recipes here for years, sharing the kinds of easy, dependable dishes that tend to become family favorites. These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do. You can read more about me and The Two Bite Club
here.
