Easy Sweet Potatoes with Marshmallows
Some days feel like a marathon I didn’t sign up for — and dinner still has to happen. One hectic evening, I grabbed canned sweet potatoes, threw together this recipe, and before I knew it, the kitchen smelled like a holiday feast. It turned out so good, I had to write it down! If you like the recipe, please share it! This recipe is a perfect combo of sweet, creamy sweet potatoes topped with golden toasted marshmallows – comfort food made easy for any time of year.
What is sweet potatoes with marshmallows?
Sweet potatoes with marshmallows are a beloved comfort dish often seen at holiday dinners. This recipe features a creamy, buttery sweet potato base baked with a delightful layer of toasted mini marshmallows on top, creating a warm and indulgent side dish everyone enjoys.
Ingredients
- 2 (29 ounce) cans sweet potatoes, drained
- 1/4 cup brown sugar
- 3 tablespoons softened butter
- 1 teaspoon salt
- 1 large egg
- 2 cups mini marshmallows
Kitchen Equipment Needed
- Colander to drain sweet potatoes
- Potato masher or hand mixer
- Mixing bowl
- Baking dish (9×9 or 11×7 inch)
- Oven
How to Make sweet potatoes with marshmallows
Step 1:
Preheat your oven to 375°F.
Step 2:
Drain the sweet potatoes in a colander to remove excess liquid.
Step 3:
Mash the sweet potatoes in a mixing bowl until smooth using a masher or hand mixer.
Step 4:
Stir in brown sugar, softened butter, egg, and salt until well combined.
Step 5:
Spread the sweet potato mixture evenly in your baking dish.
Step 6:
Bake for 30 minutes to warm and set the base.
Step 7:
Remove from oven and sprinkle mini marshmallows over the top.
Step 8:
Return the dish to the oven and bake for an additional 8-10 minutes, or until marshmallows are golden and toasted.
Step 9:
Serve warm, cutting carefully through the marshmallow topping.
Some Tips!
- For a fresh twist, you can make this using boiled and mashed fresh sweet potatoes instead of canned.
- To make it vegan, simply skip the egg—it won’t affect the flavor much but changes the texture slightly.
- Prepare the filling up to two days in advance and bake just before serving to save time.
- For extra toasty marshmallows, pop the dish under the broiler for a couple of minutes, watching carefully to avoid burning.
- This recipe scales up well: double the ingredients and bake in a larger pan to feed a crowd.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy texture and melty marshmallow top.
What to Eat With
This sweet potatoes with marshmallows dish pairs beautifully with classic holiday mains like turkey or ham and complements other sides such as sweet potato casserole with pecan topping or crispy sweet potato fries with chipotle lime dip for a full comforting meal.
FAQ
Can I use fresh sweet potatoes instead of canned?
Yes! Peel, dice, boil until tender, then mash and use as the base.
What if I don’t like marshmallows?
Try topping with a coconut and pecan mixture instead for a delicious alternative.
Can I make this ahead of time?
Definitely! Prepare the mixture, refrigerate it covered, and bake when ready.
How do I get the marshmallows perfectly toasted?
Bake as directed and optionally finish under the broiler for a minute or two, watching closely.
Is this recipe suitable for vegans?
You can omit the egg to make it vegan-friendly, though the texture will be a bit different.
Conclusion
Sweet potatoes with marshmallows bring a touch of cozy, buttery comfort to any table, especially during the holidays. With simple ingredients and an easy process, this recipe is a reliable crowd-pleaser. Give it a try and enjoy a taste of warm sweetness in every bite!