17 Delicious Sweet Potato Recipes with Marshmallows You Must Try

Mmm, can you smell that? It’s the sweet, comforting aroma of roasted sweet potatoes topped with gooey marshmallows, a combination that’s simply irresistible. Whether you’re craving a cozy side dish or a decadent dessert, our roundup of 17 delicious sweet potato recipes with marshmallows is here to inspire your next kitchen adventure. Dive in and discover your new favorite way to enjoy this classic comfort food duo!

Sweet Potato Casserole with Toasted Marshmallows

As the leaves begin to turn and the air gets crisp, there’s no better way to welcome the season than with a dish that combines the earthy sweetness of sweet potatoes with the gooey, toasted goodness of marshmallows. This sweet potato casserole is a crowd-pleaser that’s as fun to make as it is to eat, perfect for beginners and seasoned cooks alike.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• A splash of whole milk
• A couple of tablespoons of unsalted butter, melted
• 1/4 cup of brown sugar, packed
• 1 teaspoon of vanilla extract
• A pinch of salt
• 1/2 teaspoon of ground cinnamon
• A handful of mini marshmallows

Instructions

1. Preheat your oven to 375°F (190°C) and grease a medium baking dish lightly with butter.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes.
3. Drain the sweet potatoes and return them to the pot. Add the milk, melted butter, brown sugar, vanilla extract, salt, and cinnamon. Mash everything together until smooth. Tip: For extra creaminess, you can use a hand mixer.
4. Transfer the mashed sweet potatoes to the prepared baking dish and spread evenly. Top with mini marshmallows in an even layer.
5. Bake in the preheated oven for about 10 minutes, or until the marshmallows are golden brown and toasted. Tip: Keep an eye on them to prevent burning.
6. Let the casserole cool for a few minutes before serving. Tip: For a decorative touch, you can use a kitchen torch to lightly toast the marshmallows further.

Rich in flavor with a perfect balance of sweetness and spice, this casserole boasts a creamy texture beneath its crispy, toasted topping. Serve it as a standout side dish at your next gathering, or enjoy it as a decadent dessert with a dollop of whipped cream.

Marshmallow-Topped Sweet Potato Pie

Gathering around the table for a slice of Marshmallow-Topped Sweet Potato Pie is like wrapping yourself in a warm, sweet hug. This dessert combines the earthy sweetness of sweet potatoes with the fluffy, sugary goodness of marshmallows, creating a perfect balance of flavors and textures.

Ingredients

• 2 cups of mashed sweet potatoes (about 2 large ones, baked and peeled)
• 1 cup of granulated sugar
• 1/2 cup of packed brown sugar
• 1/2 teaspoon of salt
• 2 large eggs
• 1/2 cup of evaporated milk
• 1/4 cup of melted butter
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 unbaked 9-inch pie crust
• 2 cups of mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and salt. Mix until well blended.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the evaporated milk, melted butter, vanilla extract, cinnamon, and nutmeg until the mixture is smooth and uniform.
5. Pour the sweet potato mixture into the unbaked pie crust, smoothing the top with a spatula for an even layer.
6. Bake in the preheated oven for 55 to 60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Remove the pie from the oven and immediately sprinkle the mini marshmallows evenly over the top.
8. Return the pie to the oven for about 3 minutes, or just until the marshmallows are puffed and lightly browned. Watch closely to prevent burning.
9. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Creating this Marshmallow-Topped Sweet Potato Pie results in a dessert that’s creamy and rich with a delightful contrast from the toasted marshmallow topping. Serve it slightly warm with a dollop of whipped cream for an extra indulgent treat, or enjoy it as is for a comforting end to any meal.

Roasted Sweet Potatoes with Marshmallow Glaze

Begin by preheating your oven to 400°F to ensure it’s perfectly heated for roasting those sweet potatoes to golden perfection.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• A couple of tablespoons of olive oil
• A pinch of salt
• A splash of vanilla extract
• 1/2 cup of mini marshmallows
• A drizzle of honey

Instructions

1. Preheat your oven to 400°F. This high heat is key for getting those crispy edges we love.
2. Toss the cubed sweet potatoes with olive oil and a pinch of salt on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast in the preheated oven for 25 minutes, then give them a stir to ensure all sides get crispy.
4. After another 10 minutes, when the sweet potatoes are fork-tender, sprinkle the mini marshmallows over the top and return to the oven for 3-5 minutes, just until the marshmallows are golden and puffy.
5. Remove from the oven and immediately drizzle with honey and a splash of vanilla extract for that extra flavor boost.

Sweet and savory come together in this dish, with the creamy sweet potatoes contrasting beautifully with the gooey marshmallow glaze. Try serving it as a side at your next barbecue or even as a unique dessert option.

Sweet Potato and Marshmallow Bread Pudding

Ready to dive into a comforting dessert that combines the earthy sweetness of sweet potatoes with the gooey goodness of marshmallows? This Sweet Potato and Marshmallow Bread Pudding is a delightful twist on the classic, perfect for cozy evenings or festive gatherings.

Ingredients

• 2 cups of cubed day-old bread (about 1/2 inch pieces)
• 1 cup of mashed sweet potato (cooled)
• 1/2 cup of milk (whole or 2%)
• 1/4 cup of heavy cream
• 2 large eggs
• 1/4 cup of brown sugar
• 1 tsp of vanilla extract
• A pinch of salt
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1 cup of mini marshmallows
• A splash of melted butter (for greasing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish with melted butter.
2. In a large bowl, whisk together the milk, heavy cream, eggs, brown sugar, vanilla extract, salt, cinnamon, and nutmeg until smooth.
3. Fold in the mashed sweet potato until well combined, then gently mix in the bread cubes, ensuring they’re fully coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish and sprinkle the mini marshmallows evenly on top.
5. Bake for 30-35 minutes, or until the pudding is set and the marshmallows are golden brown. Tip: If the marshmallows brown too quickly, loosely cover the dish with foil.
6. Let the pudding cool for 5 minutes before serving. Tip: For an extra indulgent touch, drizzle with caramel sauce or a dollop of whipped cream.

Golden and slightly crisp on top with a soft, custardy center, this bread pudding is a harmonious blend of flavors and textures. Serve it warm for the marshmallows to be at their most stretchy and delightful, or pair it with a scoop of vanilla ice cream for a decadent dessert experience.

Grilled Sweet Potatoes with Marshmallow Drizzle

Kickstart your culinary adventure with this delightful twist on a classic side dish, perfect for those who love a balance of savory and sweet. Grilled sweet potatoes with a marshmallow drizzle is a simple yet impressive dish that will elevate your next barbecue or family dinner.

Ingredients

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• A couple of tablespoons of olive oil
• A pinch of salt
• A splash of vanilla extract
• 1/2 cup of mini marshmallows
• A drizzle of honey (about 2 tablespoons)

Instructions

1. Preheat your grill to a medium heat, around 350°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Toss the sweet potato rounds with olive oil and a pinch of salt, making sure each piece is evenly coated for that perfect grill mark.
3. Place the sweet potatoes on the grill. Cook for about 5 minutes on each side, or until you see those beautiful grill marks and the potatoes are tender.
4. While the potatoes grill, melt the mini marshmallows with a splash of vanilla extract in a small saucepan over low heat, stirring constantly to avoid burning.
5. Once the marshmallows are fully melted and smooth, remove from heat and drizzle over the grilled sweet potatoes.
6. Finish with a drizzle of honey over the top for an extra layer of sweetness.

Here’s the scoop: the smoky flavor from the grill pairs wonderfully with the creamy sweetness of the marshmallow drizzle, while the honey adds a floral note. Serve these as a side at your next outdoor gathering or as a unique dessert option—either way, they’re bound to be a hit.

Sweet Potato Marshmallow Bars

Alright, let’s dive into making these irresistible Sweet Potato Marshmallow Bars that are sure to be a hit at any gathering. A perfect blend of sweet and savory, these bars are a delightful treat that combines the earthy sweetness of sweet potatoes with the gooey goodness of marshmallows.

Ingredients

• 2 cups of mashed sweet potatoes (about 2 medium-sized potatoes)
• 1 cup of granulated sugar
• 1/2 cup of melted butter
• 2 large eggs
• 1 tsp of vanilla extract
• 1/2 tsp of salt
• 1 cup of all-purpose flour
• 1 tsp of baking powder
• 2 cups of mini marshmallows
• A splash of milk (about 2 tbsp)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your bars won’t stick and makes cleanup a breeze.
2. In a large bowl, mix together the mashed sweet potatoes, sugar, melted butter, eggs, and vanilla extract until smooth. Tip: For extra fluffy bars, ensure your sweet potatoes are thoroughly mashed and free of lumps.
3. Stir in the salt, flour, and baking powder until just combined. Overmixing can lead to dense bars, so mix until you no longer see dry flour.
4. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 25 minutes, or until the edges start to pull away from the pan.
5. Remove the pan from the oven and evenly sprinkle the mini marshmallows over the top. Return to the oven for an additional 5 minutes, or until the marshmallows are puffed and golden. Tip: Watch closely during this step to prevent the marshmallows from burning.
6. Let the bars cool in the pan for at least 10 minutes before cutting into squares. This allows the marshmallow layer to set slightly, making them easier to serve.

Unbelievably soft and chewy, these Sweet Potato Marshmallow Bars offer a delightful contrast between the dense, moist base and the light, airy marshmallow topping. Serve them warm with a drizzle of caramel sauce for an extra decadent touch, or enjoy them as is for a perfectly balanced sweet treat.

Baked Sweet Potatoes with Marshmallow and Pecan Topping

Gathering around the table for a comforting dish is one of life’s simple pleasures, and today, we’re making a classic that’s sure to warm hearts and bellies alike. This recipe combines the natural sweetness of potatoes with a gooey, crunchy topping for a dessert-like side that’s irresistible.

Ingredients

• 4 medium sweet potatoes
• A couple of tablespoons of butter
• A splash of vanilla extract
• 1/2 cup of brown sugar
• A pinch of salt
• 1 cup of mini marshmallows
• 1/2 cup of chopped pecans

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Wash the sweet potatoes thoroughly, then pierce each one a few times with a fork to allow steam to escape during baking.
3. Place the sweet potatoes on the prepared baking sheet and bake for about 45 minutes, or until they’re tender when pierced with a fork.
4. While the sweet potatoes are baking, mix the butter, vanilla extract, brown sugar, and salt in a small bowl until well combined.
5. Once the sweet potatoes are done, let them cool slightly, then slice each one open lengthwise and fluff the insides with a fork.
6. Spread the butter mixture evenly over the top of each sweet potato, then sprinkle with mini marshmallows and chopped pecans.
7. Return the sweet potatoes to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden and puffy.
8. Keep an eye on them during this last step to prevent the marshmallows from burning.

Kindly note, the contrast between the creamy sweet potato, the melt-in-your-mouth marshmallows, and the crunchy pecans is nothing short of magical. Serve these as a standout side at your next holiday meal or enjoy them as a decadent weeknight treat.

Sweet Potato Marshmallow Pancakes

Kickstart your morning with a twist on the classic pancake by incorporating the sweet, earthy flavors of sweet potato and the gooey goodness of marshmallows. This recipe is perfect for those who love a balance of sweet and savory in their breakfast.

Ingredients

• 1 cup of mashed sweet potato (cooled)
• 1 cup of all-purpose flour
• 2 tbsp of brown sugar
• 1 tsp of baking powder
• A pinch of salt
• 1 egg
• A splash of milk
• A couple of tbsp of melted butter
• 1/2 cup of mini marshmallows
• A drizzle of maple syrup for serving

Instructions

1. In a large bowl, whisk together the mashed sweet potato, egg, and melted butter until smooth.
2. Add the flour, brown sugar, baking powder, and salt to the bowl. Mix until just combined; a few lumps are okay.
3. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a few mini marshmallows on top of each pancake while the first side cooks.
5. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown.
6. Serve warm with a drizzle of maple syrup. For an extra touch, toast the marshmallows lightly with a kitchen torch before serving.

Perfectly fluffy with a hint of sweetness from the marshmallows and a deep flavor from the sweet potato, these pancakes are a delightful start to any day. Try stacking them high with layers of marshmallows in between for an indulgent treat.

Marshmallow Sweet Potato Soufflé

Sometimes, the best dishes come from combining the unexpected, like this Marshmallow Sweet Potato Soufflé that’s sure to dazzle at your next gathering. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups of mashed sweet potatoes (about 2 large ones)
• 1/2 cup of granulated sugar
• A splash of vanilla extract
• A couple of eggs, beaten
• 1/4 cup of milk
• 1/2 stick of butter, melted
• A pinch of salt
• 1 cup of mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a soufflé dish.
2. In a large bowl, combine the mashed sweet potatoes, sugar, vanilla extract, beaten eggs, milk, melted butter, and a pinch of salt. Mix until smooth. Tip: For extra fluffy soufflé, ensure all ingredients are at room temperature before mixing.
3. Pour the mixture into the prepared soufflé dish, smoothing the top with a spatula.
4. Bake for 25 minutes, then remove from the oven. Tip: The soufflé should be set but still slightly jiggly in the center.
5. Sprinkle the mini marshmallows evenly over the top. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are golden and puffed. Tip: Watch closely during the last few minutes to prevent the marshmallows from burning.
6. Let the soufflé cool for 5 minutes before serving. This allows it to set slightly, making it easier to scoop.

The Marshmallow Sweet Potato Soufflé emerges from the oven with a cloud-like texture, the sweet potatoes’ earthiness perfectly balanced by the sugary marshmallows. Serve it warm, with a drizzle of caramel sauce for an extra indulgent touch, or alongside a crisp green salad to cut through the sweetness.

Sweet Potato Marshmallow Cookies

Baking these Sweet Potato Marshmallow Cookies is like wrapping yourself in a cozy blanket of autumnal flavors. Perfect for beginners, this recipe walks you through each step to ensure your cookies come out perfectly soft with a delightful marshmallow surprise.

Ingredients

• 1 cup of mashed sweet potato (about one medium potato, baked and peeled)
• 1/2 cup of unsalted butter, softened
• 3/4 cup of brown sugar, packed
• 1 large egg
• 1 tsp of vanilla extract
• 2 cups of all-purpose flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• A couple of handfuls of mini marshmallows
• A splash of milk (if needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the egg and vanilla extract until well combined.
4. Mix in the mashed sweet potato until the mixture is smooth.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
7. If the dough seems too dry, add a splash of milk to bring it together.
8. Fold in the mini marshmallows gently.
9. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook on the baking sheet, so it’s okay if they seem a bit soft in the middle.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Oozing with gooey marshmallow pockets and spiced just right, these cookies are a fall favorite. Serve them warm with a glass of cold milk for the ultimate comfort food experience.

Spiced Sweet Potatoes with Marshmallow Frosting

Welcome to a delightful journey of flavors with this easy-to-follow recipe that combines the earthy sweetness of spiced sweet potatoes with the fluffy, creamy goodness of marshmallow frosting. Perfect for any season, this dish is a comforting treat that’s as fun to make as it is to eat.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• A couple of tablespoons of olive oil
• A teaspoon of ground cinnamon
• A pinch of ground nutmeg
• A splash of vanilla extract
• 1 cup of mini marshmallows
• A tablespoon of butter

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Toss the cubed sweet potatoes with olive oil, cinnamon, and nutmeg in a bowl until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer for even cooking.
4. Bake for 25 minutes, or until the sweet potatoes are tender and slightly caramelized at the edges.
5. While the sweet potatoes bake, melt the butter in a small saucepan over low heat.
6. Add the marshmallows to the melted butter, stirring constantly until completely melted and smooth.
7. Remove the sweet potatoes from the oven and let them cool for a couple of minutes.
8. Drizzle the marshmallow frosting over the warm sweet potatoes, using a spoon to spread it evenly.
9. Serve immediately to enjoy the gooey marshmallow frosting at its best.

You’ll love the contrast between the spiced, caramelized sweet potatoes and the sweet, creamy marshmallow frosting. Try serving this dish as a unique side at your next holiday gathering or as a special weekend treat.

Sweet Potato Marshmallow Muffins

Here’s how to whip up a batch of sweet potato marshmallow muffins that are as fun to make as they are to eat. Perfect for a cozy morning or a sweet snack, these muffins combine the earthy sweetness of sweet potatoes with the gooey delight of marshmallows.

Ingredients

• 1 cup of mashed sweet potato (about 1 medium, baked and peeled)
• 1/2 cup of milk, plus a splash more if needed
• 1/3 cup of melted butter, cooled a bit
• 1 large egg
• 1 tsp of vanilla extract
• 1 1/2 cups of all-purpose flour
• 3/4 cup of sugar
• 2 tsp of baking powder
• 1/2 tsp of salt
• 1/2 tsp of cinnamon
• A handful of mini marshmallows, plus extra for topping

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the mashed sweet potato, milk, melted butter, egg, and vanilla extract until smooth.
3. In another bowl, sift together the flour, sugar, baking powder, salt, and cinnamon to ensure there are no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined; overmixing can lead to tough muffins.
5. Stir in the handful of mini marshmallows, saving some to sprinkle on top before baking.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top each with a few extra marshmallows.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a tender crumb with pockets of melted marshmallow. For an extra indulgent twist, drizzle with a simple glaze or serve alongside a scoop of vanilla ice cream.

Marshmallow Stuffed Sweet Potatoes

Marshmallow stuffed sweet potatoes are a delightful twist on a classic side dish, combining the natural sweetness of the potatoes with the gooey, melted goodness of marshmallows. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 medium sweet potatoes
• A handful of mini marshmallows
• A couple of tablespoons of butter
• A splash of vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Wash the sweet potatoes thoroughly under running water to remove any dirt.
3. Pierce each sweet potato a few times with a fork to allow steam to escape during baking.
4. Place the sweet potatoes on a baking sheet and bake for about 45 minutes, or until they’re tender when pierced with a fork.
5. Once baked, let them cool for a few minutes, then slice each potato open lengthwise.
6. Add a tablespoon of butter into each sweet potato, letting it melt into the flesh for extra richness.
7. Sprinkle a pinch of salt over each to enhance the flavors.
8. Stuff each sweet potato with a handful of mini marshmallows, ensuring they’re evenly distributed.
9. Return the stuffed sweet potatoes to the oven for about 5 minutes, or until the marshmallows are golden and puffy.
10. Drizzle a splash of vanilla extract over the top for an aromatic finish before serving.

The result is a beautifully balanced dish where the creamy sweet potato contrasts with the sticky, sweet marshmallows. For an extra touch, serve with a sprinkle of cinnamon or a dollop of whipped cream on the side.

Sweet Potato Marshmallow Cheesecake

Now, let’s dive into creating a dessert that combines the earthy sweetness of sweet potatoes with the creamy richness of cheesecake, all topped with a fluffy marshmallow layer. This recipe is perfect for those who love a twist on traditional desserts.

Ingredients

• 2 cups of mashed sweet potatoes (about 2 medium potatoes)
• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 3 packages (8 oz each) of cream cheese, softened
• 1 cup of sugar
• 1 tsp of vanilla extract
• 3 eggs
• 1 cup of mini marshmallows
• A splash of milk (if needed for consistency)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking.
2. Mix the graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
3. Bake the crust for 10 minutes, then let it cool. This step helps the crust hold together better.
4. In a large bowl, beat the cream cheese and sugar until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
5. Add the mashed sweet potatoes and vanilla extract to the cream cheese mixture, blending until smooth. If the mixture is too thick, add a splash of milk.
6. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents the cheesecake from cracking.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly.
9. Remove from the oven and let it cool for 10 minutes. Then, sprinkle the mini marshmallows evenly over the top.
10. Return to the oven for 3-5 minutes, or until the marshmallows are lightly toasted. Keep an eye on them to prevent burning.
11. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving. This allows the cheesecake to set properly.

Finally, this Sweet Potato Marshmallow Cheesecake offers a delightful contrast between the creamy filling and the crunchy crust, with the marshmallow topping adding a playful texture. Serve it chilled with a drizzle of caramel sauce for an extra touch of sweetness.

Candied Sweet Potatoes with Marshmallow Topping

Ready to dive into a classic comfort dish that’s as fun to make as it is to eat? Candied sweet potatoes with marshmallow topping is a delightful blend of sweet and savory, perfect for any gathering or a cozy night in. Let’s walk through the process together, step by step.

Ingredients

• 3 large sweet potatoes, peeled and sliced into 1/2-inch rounds
• A splash of water
• 1/2 cup of brown sugar, packed
• A couple of tablespoons of butter
• A pinch of salt
• 1/2 teaspoon of cinnamon
• A handful of mini marshmallows

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Arrange the sweet potato rounds in a single layer in a baking dish, adding a splash of water to prevent sticking.
3. Sprinkle the brown sugar evenly over the sweet potatoes, then dot with butter and a pinch of salt for balance.
4. Cover the dish with aluminum foil and bake for 30 minutes, which allows the sweet potatoes to soften and absorb the flavors.
5. Remove the foil, sprinkle cinnamon over the top, and return to the oven for another 15 minutes to caramelize the sugars slightly.
6. Scatter the mini marshmallows over the sweet potatoes and bake for 5 more minutes, just until the marshmallows are golden and puffy.
7. Let the dish sit for a couple of minutes before serving to allow the flavors to meld together beautifully.

This dish offers a wonderful contrast between the creamy sweet potatoes and the gooey, toasted marshmallows. Try serving it alongside a main course for a sweet twist, or enjoy it as a standalone treat that’s sure to impress.

Sweet Potato Marshmallow Smoothie

First, let’s dive into creating a Sweet Potato Marshmallow Smoothie that’s as fun to make as it is to drink. This recipe combines the earthy sweetness of sweet potatoes with the fluffy lightness of marshmallows for a unique treat.

Ingredients

• 1 cup of cooked and cooled sweet potato (about one medium)
• A couple of large marshmallows (about 1/4 cup)
• A splash of vanilla extract (about 1 tsp)
• 1 cup of almond milk
• A handful of ice cubes
• A drizzle of honey (about 1 tbsp)

Instructions

1. Peel and cube the sweet potato, then steam or boil until tender, about 15 minutes. Let it cool completely. Tip: Cooling prevents the smoothie from becoming too warm.
2. In a blender, combine the cooled sweet potato, marshmallows, vanilla extract, almond milk, ice cubes, and honey.
3. Blend on high until the mixture is smooth and the marshmallows are fully incorporated, about 1-2 minutes. Tip: If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
4. Pour the smoothie into a glass and enjoy immediately. Tip: For an extra touch, garnish with a mini marshmallow on top.

Mmm, the result is a creamy, dreamy smoothie with a perfect balance of sweetness and spice. Serve it in a mason jar with a colorful straw for a playful twist.

Marshmallow Sweet Potato Brownies

These Marshmallow Sweet Potato Brownies are a delightful twist on the classic dessert, combining the rich, chocolatey goodness of brownies with the sweet, creamy texture of marshmallows and the subtle earthiness of sweet potatoes. Perfect for those who love to experiment with flavors, this recipe is straightforward and rewarding.

Ingredients

• 1 cup of mashed sweet potatoes (about 2 medium potatoes)
• 1/2 cup of unsalted butter, melted
• 1 cup of granulated sugar
• 2 large eggs
• 1 tsp of vanilla extract
• 1/2 cup of all-purpose flour
• 1/3 cup of cocoa powder
• 1/4 tsp of salt
• 1 cup of mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. Tip: Lining the pan with parchment paper makes removal easier.
2. In a large bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract.
3. Fold in the mashed sweet potatoes until the mixture is smooth. Tip: Ensure the sweet potatoes are cooled to avoid cooking the eggs.
4. Sift together the flour, cocoa powder, and salt, then gradually add to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared pan and bake for 25 minutes. Tip: The brownies are done when a toothpick inserted comes out with a few moist crumbs.
6. Sprinkle the mini marshmallows evenly over the top and return to the oven for 3-5 minutes, just until the marshmallows are puffed and slightly golden.
7. Let the brownies cool in the pan for at least 10 minutes before slicing. This helps them set and makes cutting cleaner.

Perfectly gooey with a crispy top, these brownies offer a playful contrast of textures. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

These 17 delicious sweet potato recipes with marshmallows offer a treasure trove of comfort and flavor perfect for any occasion. Whether you’re a seasoned home cook or just starting out, there’s something here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to enjoy. Happy cooking!