Sweet Potatoes with Marshmallows

A Delicious Side Dish for Any Occasion

Feb 14, 2009 Aleashia Walton

Sweet potatoes with marshmallows are a delightful dish that can be paired with almost any entree, any time of the year.

When gathering for a festive family feast or a small dinner at home, sweet potatoes with marshmallows, (also called candied sweet potatoes), are a unique, delicious side dish. Though usually reserved specifically for holidays and special occasions, they can make any dinner special.

It takes a sweet tooth to fully appreciate this delectable treat. This super sugary, casserole-like concoction is so rich and syrupy that it can also be eaten as a dessert. Although it won’t lighten your waistline, it will certainly lighten your spirits!

Here’s an easy recipe that can be adjusted depending on your taste:

Sweet potatoes with Marshmallows

Ingredients:

4 pounds sweet potatoes
2/3 cup packed brown sugar
5 tablespoons butter
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Dash of ground ginger
1/2 teaspoon salt
2 cups marshmallows

1. Preheat oven to 375°F.

2. Peel the sweet potatoes, cut them into 1 inch pieces and arrange them in a 13 x 9 x 2-inch baking dish (preferably a glass baking dish).

3. Combine sugar, butter, salt, cinnamon, nutmeg and ginger in a heavy saucepan over medium heat. Bring the mixture to a boil, stirring it constantly until the sugar dissolves. Pour over potatoes, covering them as evenly as possible.

4. Cover the potatoes with tin foil then bake for 50 minutes.

5. Uncover the dish and bake for an additional 20 minutes, until potatoes are tender and syrup thickens a little.

6. Increase oven temperature to 450°F.

7. Top potatoes evenly with marshmallows. Return to oven for 3 minutes and bake until marshmallows begin to brown slightly on the edges.

Important note: Be sure to heat the sugar mixture until it dissolves and starts to lightly boil, while stirring continuously. If cooked too long, the mixture will thicken too much and turn into a thick toffee paste that’s difficult to spread.

Variations on this recipe include adding a 1/2 cup sliced almonds or pecan halves for a nuttier flavor. For a spicier version, try adding a bit more cinnamon and nutmeg. You can also add a ½ teaspoon of cloves and allspice.

If you find this dish to be too sweet, try the recipe with less brown sugar and/or without the marshmallows.

Though sweet potatoes and yams are often used interchangeably, it’s advised to use strictly sweet potatoes for this recipe. Yams are more dry and starchy than sweet potatoes, thus changing the texture and flavor of this dish.

This delightful treat is also enjoyable as a leftover, served cold or reheated (though it's best when it's first baked).

The copyright of the article Sweet Potatoes with Marshmallows in Southern Cuisine is owned by Aleashia Walton. Permission to republish Sweet Potatoes with Marshmallows in print or online must be granted by the author in writing.

Sweet potatoes