Candied Sweet Potatoes with Marshmallows
Sliced sweet potatoes baked in a brown sugar, butter, and orange juice glaze until the sauce turns thick and syrupy — then topped with mini marshmallows and broiled until golden.
- Total Time1 hour 10 minutes
- Yield6 servings 1x
Ingredients
Units
Scale
- 4 large sweet potatoes, peeled and sliced into 1/2-inch rounds
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, cut into pieces
- 1/4 cup orange juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups mini marshmallows
Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Peel the sweet potatoes and slice into 1/2-inch rounds. Arrange in a single overlapping layer in a 9×13 inch baking dish.
- Make the glaze: Combine brown sugar, butter, orange juice, cinnamon, nutmeg, vanilla, and salt in a small saucepan over medium heat. Stir until butter melts and sugar dissolves — about 3 minutes. Pour the warm glaze evenly over the sweet potato slices.
- Bake covered: Cover the dish tightly with aluminum foil and bake at 350°F for 35 minutes.
- Bake uncovered: Remove the foil and bake for another 15-20 minutes, spooning the glaze back over the potatoes halfway through. The sauce will reduce into a thick syrupy caramel.
- Add marshmallows and broil: Scatter mini marshmallows in an even layer over the top. Switch the oven to broil and return the dish to the middle rack. Broil for 1-3 minutes, watching constantly, until marshmallows are puffed and golden brown.
- Rest and serve: Let the dish sit for 5 minutes before serving. Serve directly from the baking dish.
Notes
Watch the marshmallows closely under the broiler — 90 seconds is usually enough. Best served the day it is made.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Cuisine: American, Southern
Nutrition
- Calories: 385
- Sugar: 42
- Sodium: 110
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 63
- Fiber: 4
- Protein: 3
