Sweet Potatoes with Marshmallows
Sweeter Than Thanksgiving—A Story in Every Bite
Okay, can I admit something here? Sweet potatoes with marshmallows were basically my excuse as a kid to eat dessert with dinner (don’t judge me, it’s technically a vegetable). I still remember the first time I tried making this—set off the smoke alarm and everything, because marshmallows accept zero chill when you broil ’em. These days, I’ve managed to avoid the fire department, but the dish still brings a big goofy smile to my face every time; it reminds me of holiday chaos and that time my cousin tried to mash the sweet potatoes with a coffee mug (it, uh, works, sort of). Anyway, this recipe’s less of a formal deal and more like a warm hug. Or maybe a sugar rush in a casserole dish. Or both.
Why You’ll Love This—Or at Least Why I Do
I make this when I want to pretend I’m a grownup (balanced meal!) but still want something gooey and ridiculous on the table. My family goes nuts for it—especially if I let the marshmallows get extra toasty on top (burnt edges = gold stars in my house). And—real talk—every potluck I’ve ever brought this to, someone corners me for the recipe. Sometimes I make the dish just for myself, plopped in front of a silly movie. Oh, and if you ever mess up and the marshmallows collapse into lava? Everybody still thinks it’s brilliant. ‘Course, don’t ask me to make it in July—I don’t handle the oven when it’s 90° out; my patience only lasts till about Easter, tops.
Gather Your Ingredients (Swaps Totally Welcome)
- 4-5 medium sweet potatoes (or honestly, I sometimes grab the canned stuff when time is tight; nobody’s ever actually noticed)
- 1/2 cup unsalted butter, melted (salted works too—I won’t tell)
- 1/2 cup brown sugar, packed (muscovado = fancy, any brown stuff is fine)
- 1/4 cup milk (whole’s best, but I’ve definitely used half-and-half or almond milk when I was out. Still tasted great)
- 1 teaspoon cinnamon (or pumpkin pie spice if you’re feeling bold)
- 1/2 teaspoon vanilla extract
- Pinch salt (my grandma swore by Morton’s, but I just use whatever comes out of the big blue box)
- 2-3 cups mini marshmallows (the little ones melt best, I think; but I once tore up big ones and survived)
- Chopped pecans or walnuts (optional, unless you’re in my dad’s camp, then “essential”)
Let’s Get Cooking (And Maybe Laughing)
- First up, preheat that oven to 375°F (190°C). If yours is a bit off, meh, nobody’ll know—the marshmallows might just get more… interesting.
- Wash and peel the sweet potatoes unless you’re into the skin thing, then bake or boil them until tender. Usually about 45ish mins if baking. Boiling’s faster; your call. I use a fork to test—if it slides in like soft butter, you’re golden. (This is where I usually sneak a taste, just sayin’.)
- Mash up the potatoes in a big bowl. If you don’t have a potato masher, a sturdy whisk, fork, or the aforementioned mug will do. Don’t worry if there’s a few rogue lumps—rustic is the vibe.
- Mix in butter, brown sugar, milk, cinnamon, vanilla, and salt. Stir it all up till it looks smooth-ish. If it looks more like soup, just bake it a bit longer later; it usually works itself out. Actually, on second thought, maybe don’t add ALL the milk up front.
- Spoon it all into a greased baking dish—mine’s about 9×13, but anything oven-safe, really. Flatten it a bit with the back of the spoon.
- Sprinkle marshmallows liberally over the top—don’t get stingy. My son tried making a ”marshmallow mountain” once…you can guess how that went. Add nuts if you’re using them (or not, you’re the boss), then pop the dish in the oven.
- Bake 20-25 minutes, or until the marshmallows are puffy and brown in places. If you want ’em even more toasted, stick under your broiler for 1-2 mins, but DO NOT walk away. Seriously, don’t—I lost a batch to the broiler gods last Christmas.
- Let it cool for about 10 minutes (unless you’re impervious to molten sugar burns; I am not).
A Few Notes I Wish Someone Had Told Me
- If your sweet potatoes seem too watery, just bake uncovered a bit longer—worked for me every time
- I sometimes drop in a splash more vanilla because who’s gonna stop me?
- The marshmallows will collapse after cooling a bit—that’s normal. At first, I thought I’d ruined dinner. Nope!
Things I’ve Tried (Some Hits and One Hilarious Miss)
- Added orange zest—tastes fancy, actually pretty good
- Used maple syrup instead of brown sugar—makes it chewier, and smells amazing
- Once mixed marshmallows into the mash instead of just on top (yeah, don’t do this; you get weird strings—it’s a sugar spaghetti situation)
- Added a bit of bourbon—tastes amazing, maybe not for kids’ table though
What You’ll Need (And How I Cheated Once)
- Mixing bowl (or a big pot if you’re low on clean bowls—done it plenty of times)
- Potato masher, fork, or anything vaguely flat and clean
- Oven-safe baking dish (glass or metal—it’s never made a difference for me)
- Measuring cups/spoons…or just use a coffee mug and a regular spoon; I won’t tell
Storage Tips (But Will You Even Have Leftovers?)
Honestly, I store this in the fridge, covered, for up to 3 days. You could use an airtight container, but I often just wrap the dish with foil (or plastic wrap if that’s closer). It reheats well in the microwave—maybe better the next day, if you want my two cents. In my house, though, I’m lucky if there’s a spoonful left come tomorrow morning—don’t look at me, it’s the midnight snack goblin’s fault.
How We Serve It Up (Traditions and Tastes)
I like to serve this right alongside the mains, but my aunt insists it’s a dessert (and puts vanilla ice cream with it, which is wild but…not bad actually). My favorite? Grab a slice cold, straight out of the fridge in the morning—breakfast/dessert confusion at its best. On big holiday tables, it sits next to the turkey—looking all innocent—then gone in a flash.
Pro Tips, AKA Mistakes I Regret
- Don’t rush the mashing step—last time I did, the marshmallows sank.
- Baking too long dries it out. Keep an eye (and nose) on it; smell is a good guide if timers aren’t your thing.
- I once tried using large marshmallows. They just made a weird sticky crust and refused to brown evenly. Oops.
Questions Folks Actually Ask Me, All the Time
- Can I make this ahead?
- Yes! Make up to the marshmallow step, then add those right before baking. Otherwise, they get kinda soggy.
- Can I use canned sweet potatoes?
- Absolutely. Just drain ’em pretty well, or it gets mushy. Lifesaver, honestly.
- What’s the best way to get a crispy marshmallow top?
- Broiler! But stare at it like a hawk. 30 seconds too long and, well, time to scrape off that char.
- Any way to make this vegan?
- Sure. Vegan butter, plant milk, and Dandies vegan marshmallows (I like this recipe from Minimalist Baker for homemade ones). Still tastes dreamy!
- What’s the point of the nuts?
- Some folks love the crunch, some hate it. I like half-n-half—happy medium. It’s just however your crew likes it, y’know?
- Where do you get your marshmallows?
- Honestly, I just grab whatever’s at the market. But if you want to get fancy, Jet-Puffed works great, or Trader Joe’s sometimes has honey-sweetened ones.
Oh, before I forget—if you want to geek out over sweet potato varieties (who knew, right?), this Southern Living article is a fun, rabbit-hole read. It’s where I learned not all orange potatoes are created equal; lesson learned.
Anyway, hope you enjoy making (and eating!) sweet potatoes with marshmallows. Or maybe you’ll just enjoy eating the marshmallows right off the top while everyone’s distracted… I won’t judge.
Ingredients
- 4 large sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 2 cups miniature marshmallows
- 1/2 teaspoon vanilla extract
Instructions
-
1Preheat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
-
2Place sweet potato cubes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until tender. Drain well.
-
3Mash the sweet potatoes with melted butter, brown sugar, cinnamon, salt, milk, and vanilla extract until smooth and well combined.
-
4Spoon the mashed sweet potatoes into the prepared baking dish and smooth the top evenly.
-
5Top the sweet potatoes with an even layer of miniature marshmallows.
-
6Bake for 20 minutes, or until the marshmallows are golden brown and toasted. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
