These easy Sweet Potatoes with Marshmallows are made with canned sweet potatoes, butter, brown sugar, and mini marshmallows. This simple four-ingredient side dish is perfect for Thanksgiving, Christmas, and other holiday dinners.
Using canned sweet potatoes makes this recipe especially quick and convenient. I usually prepare it while the turkey rests, and it’s ready in about 35 minutes.
This classic side dish has been part of our Thanksgiving dinner for as long as I can remember. We serve it with my electric roaster turkey, crockpot ham, or honey mustard glazed ham.
Jump to:
Ingredients
See recipe card for exact amounts.
Ingredient Notes
- Sweet Potatoes: We use canned sweet potatoes to make this quick and easy. Our grocery store usually carries a couple of different brands. They are almost always on sale during the holiday season.
- Brown Sugar: I use light brown sugar because that is what we always have on-hand. You can use dark brown sugar if that is what you have.
- Butter: I like unsalted butter for this, you can use salted. You can use margarine or plant based butter, too.
- Marshmallows: Our family has always used mini marshmallows. Large marshmallows can be used, you still add them at the end and cook until they start to turn golden brown.
How to Make Sweet Potatoes with Marshmallows
- Preheat the oven to 350°. Spray a 13″ X 9″ casserole dish with non-stick cooking spray.
- Drain sweet potatoes. Cut large chunks into bite sized pieces and spread evenly in the casserole dish.
- Top the sweet potatoes with butter cut into cubes. Sprinkle with brown sugar.
- Place into the preheated oven and bake for 25-30 minutes or until the sweet potatoes are hot. Top with miniature marshmallows and return to the oven until the marshmallows begin to turn light golden brown, about 5 – 7 minutes. You want fluffy marshmallows that are just beginning to brown. Make sure to watch them closely so they don’t melt.
Tips
- Adjust the sweetness: This recipe uses only a small amount of brown sugar. Add more if you prefer sweeter sweet potatoes.
- Using fresh sweet potatoes: Peel and cut them into bite-size pieces, then boil for 20–25 minutes or until fork-tender. Drain well and continue with the recipe. You may need to reduce the oven time by about 5 minutes.
- Holiday timing: I put this casserole in the oven while the turkey rests. That gives it just enough time to heat through and brown the marshmallows before dinner.
Are Canned Yams Just Sweet Potatoes?
While the canned variety has the word “Yams” on it, they are indeed sweet potatoes. True yams have a dark brown skin, often compared to tree bark.
Who Started Putting Marshmallows on Yams?
The tradition of serving sweet potatoes with marshmallows dates back to 1917, when Angelus Marshmallows hired cookbook author Janet McKenzie Hill to develop recipes featuring marshmallows. One of those recipes paired sweet potatoes with a baked marshmallow topping, and the combination has been a Thanksgiving favorite ever since.
Source: Saveur
Storage and Reheating
Store: Store leftover sweet potatoes in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat individual servings in the microwave until heated through. To reheat the entire casserole, cover with foil and warm in a 325°F oven until hot. If the casserole dish has been refrigerated, let it sit at room temperature for 20–30 minutes before placing it in the oven, unless the dish is labeled oven-safe from refrigerator to oven.
The marshmallows will soften and melt when reheated, but they’ll still taste delicious.
More Thanksgiving Side Dish Recipes
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Sweet Potatoes with Marshmallows
Ingredients
- 2 cans sweet potatoes 40 ounces each
- ¼ cup butter
- 2 tablespoons brown sugar
- 4 cups miniature marshmallows
- nonstick cooking spray
Instructions
- Preheat oven to 350°. Spray a 9" X 13" casserole dish with cooking spray.nonstick cooking spray
- Drain sweet potatoes and cut large chunks into bite-sized pieces.2 cans sweet potatoes
- Cut butter into small chunks and scatter on top of sweet potatoes. Sprinkle with brown sugar. Bake 25 – 30 minutes or until hot.¼ cup butter, 2 tablespoons brown sugar
- Cover with miniature marshmallows and bake until marshmallows melt and begin to brown, about 5 – 7 minutes. See note below.4 cups miniature marshmallows
Best sweet potato’s I’ve had in a long time!
I’m so glad you like them! Thank you for commenting and rating!
I’ve got ribs in the crockpot and thought these would be the perfect side. I’ll put them in the oven when I put the ribs in to brown. Happy Saturday
I’ve got BBQ Ribs in the crockpot so I thought these would be the perfect side. I’ll put them in the oven when I put in the ribs to brown. Happy Saturday
You’re right, this is the perfect side for BBQ, enjoy! Thanks for commenting!
I made a half batch for our small family Thanksgiving and it was absolutely delicious! I’ll definitely be making it again.
Thank you, we are so glad you liked them!
Halved recipe used sweet potatoes in light syrup drained . Honey instead of brown sugar and a kiss of cinnamon . Baked per instructions topped with marshmallows .Turned out great everybody loved it . It’s a keeper
Great idea to add honey and cinnamon, sounds delicious!
That’s a fantastic Fall dessert, Mindy!
We actually eat these as a side dish with our Thanksgiving meal. Then we have pumpkin pie and pumpkin roll for dessert. So yummy!