Candied Sweet Potatoes

Candied sweet potatoes are one of those side dishes that make a holiday table feel complete. Thick slices of sweet potato bake slowly in a buttery syrup of brown sugar, cinnamon, nutmeg and vanilla until they turn soft, glossy and full of flavor. Right at the end, a layer of mini marshmallows goes on top and bakes until puffed and golden. The result is a warm, comforting dish that tastes like dessert but sits happily next to turkey, ham or roast chicken. This recipe serves 8 and needs only a handful of pantry ingredients.

Why You’ll Love These Candied Sweet Potatoes

• Simple ingredients: sweet potatoes, butter, brown sugar, a few warm spices and marshmallows are all it takes.
• Mostly hands-off: after about 15 minutes of slicing and stirring, the oven does the rest of the work.
• Holiday classic: the toasted marshmallow top makes it a favorite with kids and grown-ups alike.
• Easy to plan: the slices can be prepped ahead, so the dish fits neatly into a busy holiday cooking schedule.

The sweet potato is naturally sweet and creamy, which is why it takes so well to a buttery sugar glaze. The finishing layer of marshmallows adds a light, toasty sweetness that melts slightly into the syrup below.

Ingredients

• 4 large sweet potatoes, peeled and sliced
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup orange juice (optional)
• 2 cups mini marshmallows

Equipment

• 9×13-inch baking dish
• Small saucepan
• Sharp knife and cutting board
• Aluminum foil

How to Make Candied Sweet Potatoes

1. Preheat and prepare. Heat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with a little butter.
2. Arrange the slices. Lay the sliced sweet potatoes in the dish in an even layer, overlapping them slightly so they cook at the same pace.
3. Make the syrup. Melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar, cinnamon, nutmeg, vanilla and orange juice until smooth and well combined.
4. Coat the potatoes. Pour the warm butter and sugar mixture over the sweet potatoes, using a spoon to make sure every slice is coated.
5. Bake covered. Cover the dish tightly with foil and bake for 40 to 50 minutes, until the slices are fork-tender.
6. Add the marshmallows. Remove the foil, scatter the mini marshmallows evenly over the top and bake uncovered for another 5 to 10 minutes, until they are puffed and golden and the syrup is bubbling.
7. Rest and serve. Let the dish cool for a few minutes so the syrup thickens slightly, then serve warm.

Tips for the Best Candied Sweet Potatoes

• Slice evenly: aim for slices about 1/2 inch thick. Even slices cook at the same rate, so none end up mushy while others stay firm.
• Choose firm potatoes: pick heavy sweet potatoes with smooth skin and no soft spots. Orange-fleshed varieties give the classic color and creamy texture.
• Keep the foil tight: the trapped moisture steams the slices tender. If the foil is loose, the edges can dry out before the centers soften.
• Watch the marshmallows: they go from golden to dark quickly. Check them after 5 minutes and pull the dish as soon as the tops are toasted.
• Baste once: about halfway through the covered bake, spoon some of the syrup from the bottom of the dish back over the slices for an even glaze.

Variations

• Pecan topping: skip the marshmallows or use half, and scatter chopped pecans over the top for crunch. Our maple vanilla candied pecans are a wonderful addition.
• Extra citrus: add a little grated orange zest to the syrup along with the juice for a brighter flavor.
• Warmer spice: a pinch of ground ginger or cloves gives the dish a deeper holiday flavor.
• Maple twist: swap a quarter of the brown sugar for pure maple syrup.

Make Ahead and Storage

You can peel and slice the sweet potatoes a day ahead and keep them covered with cold water in the refrigerator. Drain and pat them dry before arranging them in the dish. You can also bake the dish fully covered, cool it, and refrigerate it for up to 2 days, then reheat at 350°F (175°C) and add the marshmallows only at the end.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or in a covered dish in the oven until warmed through. The marshmallows soften on reheating, so add a few fresh ones and toast them briefly if you want that golden top again.

What to Serve with Candied Sweet Potatoes

This sweet, buttery side pairs beautifully with roast turkey, baked ham, pork loin or roast chicken. For a full holiday spread, serve it next to green beans, stuffing, mashed potatoes and a basket of warm rolls. If you love sweet vegetable sides, try our slow cooker maple brown sugar glazed carrots on the same table.

Frequently Asked Questions

Are candied sweet potatoes the same as candied yams?

In most home kitchens the two names are used for the same dish. The orange-fleshed roots sold as yams in many stores are actually a type of sweet potato, so either label works for this recipe.

Do I need to boil the sweet potatoes first?

No. Baking the raw slices under foil in the butter syrup cooks them until fork-tender and lets them soak up more flavor.

Can I leave out the orange juice?

Yes. The orange juice is optional and adds a gentle brightness. Without it, the syrup will be a little thicker and richer.

Why is my syrup thin?

Sweet potatoes release moisture as they bake. Letting the dish rest for a few minutes after baking helps the syrup thicken. You can also bake uncovered for an extra 5 minutes before adding the marshmallows.

More Sweet Potato Recipes to Try

If this dish becomes a favorite, you will also enjoy our Southern sweet potato casserole with its creamy mashed filling, and the cozy sweet potato pumpkin casserole that brings two fall favorites together in one dish.

Recipe Summary

• Prep time: 15 minutes
• Bake time: 45 to 60 minutes
• Total time: 60 to 75 minutes
• Servings: 8

Warm, glossy and topped with golden marshmallows, these candied sweet potatoes bring a little sweetness and a lot of comfort to any holiday meal. Make a big dish, because everyone will want a second spoonful.