Southern Candied Sweet Potatoes Yams with Marshmallows
Let me tell you, these candied sweet potatoes with marshmallows taste like home. Growing up in the South, this dish was always sitting on the table during the holidays, and everybody went straight for it. The glaze is buttery and rich, the potatoes stay tender, and those marshmallows on top? Pure magic. No need to stress about whether it’ll work, I've done the testing and hard part for you! No guessing, just Southern tradition in a pan.
Servings 8 servings
Calories 320kcal
Equipment
Ingredients
- 2 pounds sweet potatoes This was 2 large sweet potatoes for me. Washed peeled and sliced into ½-1 inch pieces.
- ½ cup unsalted butter
- ½ cup brown sugar or sweetener
- ¾ cup white sugar or sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup water
- 2-3 cups marshmallows
- foil
Instructions
- Preheat oven to 350 degrees.
- Heat a saucepan on medium-high heat and add the butter.
- When melted, add the white sugar, brown sugar, ground cinnamon, nutmeg, cloves, and salt. Stir. You want to ensure the sugar melts down, but don't overcook the glaze.
- Once the sugar has melted, add in the vanilla extract and stir. The glaze will thicken.
- Pour in the water and stir until the glaze caramelizes.
- Add the sweet potatoes to a 9x13 baking dish.
- Pour the candied glazed mixture over the sweet potatoes.
- Cover the sweet potatoes in foil and bake for 30 minutes.
- Remove the foil and stir and baste the sweet potatoes. Ensure the candied mixture fully coats the sweet potatoes. Sprinkle the marshmallows throughout.
- Return the pan to the oven (uncovered) and bake for 10 minutes or until the marshmallows have melted and the topping is bubbly.
- Allow the sweet potatoes to sit for 15 minutes before stirring. This will thicken up the glaze for the sweet potatoes.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 32g | Protein: 2g | Fat: 16g