If you’re on the hunt for a holiday side dish that’s both nostalgic and delightfully unique, this Sweet Potatoes with Spiced Marshmallow Topping Recipe is exactly what you need. I absolutely love how the warm spices marry perfectly with that ooey-gooey marshmallow topping—truly a dish that brings cozy comfort to your table. Stick with me, and I’ll walk you through every step so you can nail this fan-freaking-tastic recipe right at home.
Why You’ll Love This Recipe
- Perfectly Spiced: The blend of cinnamon, cloves, and nutmeg creates a warm, inviting flavor that fills your kitchen with holiday magic.
- Easy Yet Elegant: This dish looks and tastes fancy but comes together with just a handful of ingredients and simple steps.
- Crowd-Pleaser: Whenever I serve it at family dinners, it’s the first dish to disappear—trust me, you’ll get rave reviews.
- That Toasted Marshmallow Finish: The broiled mini marshmallows on top add just the right amount of gooey sweetness and a beautiful browned crunch.
Ingredients You’ll Need
The magic in this Sweet Potatoes with Spiced Marshmallow Topping Recipe comes down to a balance of luscious sweet potatoes, warming spices, and that iconic marshmallow topping. I find that using thinly sliced sweet potatoes really helps the flavors soak in beautifully and ensures even cooking.
- Sweet potatoes: Choose firm, medium-sized tubers for even slicing and baking; a mandoline slicer is your best friend here.
- Unsalted butter: Unsalted lets you control the salt level perfectly; salted butter can be a substitute if you adjust salt accordingly.
- Brown sugar: Both light and dark work well; dark sugar gives a deeper molasses flavor.
- Water: Helps dissolve the sugar and butter, making a luscious glaze for the potatoes.
- Ground cinnamon: Warm and sweet, it’s essential for that cozy autumn vibe.
- Ground cloves: Adds a punch of spice—use sparingly because it’s powerful.
- Ground nutmeg: Rounds out the spice blend with a nutty warmth.
- Salt: Balances sweetness and enhances all those lovely flavors.
- Chopped pecans or walnuts: For crunch and a hint of earthiness under the sweet topping.
- Mini marshmallows: The star topping—don’t be shy, add extra if you love ’em gooey and melty like I do.
Variations
I’m all about making recipes your own. This Sweet Potatoes with Spiced Marshmallow Topping Recipe is a great canvas for a little creativity—whether you’re accommodating dietary needs or just mixing up flavors. I encourage you to experiment and find your favorite twist!
- Nut-Free Variation: I swapped chopped pecans for toasted coconut flakes once, and my guests loved the tropical nutty crunch without any allergies worries.
- Spice Swap: If you prefer a more subtle spice, try just cinnamon and a pinch of ginger—this changes the flavor profile but keeps the warmth intact.
- Vegan Version: Replace butter with coconut oil and use vegan marshmallows. I tried this, and while a bit different, the dish stayed deliciously satisfying.
- Extra Sweet: Add a drizzle of maple syrup just before baking for a gorgeous glaze and richer sweetness.
How to Make Sweet Potatoes with Spiced Marshmallow Topping Recipe
Step 1: Thinly Slice Your Sweet Potatoes
Peel your sweet potatoes and slice them into thin medallions about ⅛-inch thick. I swear by my mandoline slicer here because it saves so much time and ensures uniform slices—which is key to even cooking. If you don’t have one, take your time with a sharp knife and steady hands—don’t rush!
Step 2: Make the Spiced Butter Glaze
In a small saucepan over medium heat, melt the unsalted butter with brown sugar, water, cinnamon, cloves, nutmeg, and salt. Stir the mixture as it melts until it becomes a smooth, fragrant glaze. This is where the magic happens—the warm spices infuse the glaze to coat your potatoes beautifully.
Step 3: Layer and Bake
Arrange the sweet potato slices evenly in your baking dish. Using a pastry brush, spread about three-quarters of your spiced glaze over the potatoes, making sure they’re well-coated. Cover the dish with foil and bake at 400°F for 45-50 minutes—this gentle steam will soften the potatoes perfectly.
Step 4: Add the Marshmallows and Nuts
After baking, remove the foil and brush the remaining glaze over the potatoes. Sprinkle chopped pecans (or your nut of choice) evenly on top, then cover with a generous layer of mini marshmallows. This topping is what transforms this dish from good to unforgettable.
Step 5: Broil for the Perfect Toast
Place the baking dish under the broiler for 1-2 minutes. I can’t stress enough how closely you need to watch this step—marshmallows can go from golden brown to burnt in a flash! Once toasted just right, pull it out and let it cool for 10-15 minutes before serving. This resting time helps the sugars set slightly for a luscious, spoonable texture.
Pro Tips for Making Sweet Potatoes with Spiced Marshmallow Topping Recipe
- Mandoline Slicer Magic: Using a mandoline means each slice cooks evenly, so invest in one if you can—it’s a game changer.
- Watch the Broil: Don’t walk away during the broil step; marshmallows toast incredibly fast and can burn easily.
- Butter Choice Matters: I find unsalted butter gives you better control over saltiness, but salted butter can work as long as you skip extra salt.
- Let It Rest: Cooling the dish a bit before serving lets the sugars set, so your sweet potatoes hold together rather than runny.
How to Serve Sweet Potatoes with Spiced Marshmallow Topping Recipe
Garnishes
I like to add a little extra chopped pecans right before serving to amp up the crunch and freshen the look. A sprinkle of fresh thyme or chopped rosemary can add an unexpected herbaceous note that pairs beautifully with the sweetness.
Side Dishes
This dish pairs wonderfully with a savory roast turkey or ham, along with green beans almondine or a crisp Brussels sprout salad. I often make it alongside creamy mashed potatoes to offer two styles of the perfect comfort food combo!
Creative Ways to Present
For holiday dinners, I love baking this in individual ramekins for a personalized touch—plus everyone gets a bubbly marshmallow crust on their own dish! You can also sprinkle edible gold dust or cinnamon stars on top for an extra festive flair.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge for up to 3 days. After a day or two, the marshmallow topping softens, but the flavor remains spot-on, making it an easy make-ahead dish for busy holiday meals.
Freezing
While I haven’t frozen this dish myself, it’s possible if you freeze before adding marshmallows. Just bake fully, cool, wrap tightly, and freeze up to 2 months. To reheat, thaw overnight and add marshmallows fresh before broiling.
Reheating
I reheat leftovers in the oven at 350°F covered with foil to prevent drying out. To bring back the toasted marshmallow effect, add fresh mini marshmallows on top and broil briefly before serving.
FAQs
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Can I use regular-sized marshmallows instead of mini ones?
You can, but mini marshmallows distribute more evenly across the top, ensuring each bite has that toasty marshmallow touch. If you use regular-sized ones, consider cutting them in smaller pieces or pressing gently to cover the surface evenly.
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What’s the best way to slice sweet potatoes if I don’t have a mandoline?
If you don’t have a mandoline slicer, use a sharp chef’s knife and take your time. Slice the potatoes into even medallions about ⅛-inch thick — uniformity helps them cook evenly and look pretty in the finished dish.
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Can I make this Sweet Potatoes with Spiced Marshmallow Topping Recipe ahead of time?
Absolutely! You can assemble the dish and refrigerate it before baking. Just add the marshmallows right before broiling to keep them fresh and gooey. This is a lifesaver for busy holiday prep days.
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How do I prevent the marshmallows from burning under the broiler?
Watch the broiler step closely—it only takes 1-2 minutes. Keep the oven door slightly open if possible and stand by to pull it out as soon as the marshmallows turn golden brown.
Final Thoughts
This Sweet Potatoes with Spiced Marshmallow Topping Recipe is one of those dishes I look forward to every holiday season—it’s classic but with a twist that makes it stand out. Whether you’re a seasoned cook or just dipping your toes in holiday cooking, I promise you’ll enjoy how straightforward and satisfying this recipe is. Give it a shot next time you want to wow your friends or family with something deliciously different and comforting. You’re going to love it as much as I do!
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Sweet Potatoes with Spiced Marshmallow Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Deliciously creamy and sweet, these scalloped sweet potatoes are a perfect Thanksgiving side dish. Thinly sliced sweet potatoes are layered and baked with a rich blend of butter, brown sugar, warm spices, pecans, and toasted mini marshmallows for a comforting and festive treat.
Ingredients
Sweet Potatoes
- 5-6 medium sweet potatoes, peeled and cut into thin medallions
Sauce
- ¼ cup unsalted butter
- ¼ cup brown sugar, light or dark
- ½ cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
Toppings
- ¼ cup chopped pecans or walnuts
- ½ cup mini marshmallows (add extra if desired)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them into thin medallions using a mandoline slicer or a sharp knife for even thickness. Arrange the slices evenly in a baking dish.
- Make Sauce: Place a small or medium saucepan on medium heat on the stovetop. Add the unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir continuously as the butter melts and all ingredients combine into a smooth sauce.
- Coat Potatoes: Using a pastry brush, spread about three-quarters of the sauce evenly over the arranged sweet potato medallions in the baking dish.
- Bake Covered: Cover the baking dish with aluminum foil to trap moisture and bake in the preheated oven for 45 to 50 minutes until the potatoes are tender.
- Add Toppings: Remove the foil, brush the remaining sauce over the potatoes, then sprinkle chopped pecans and mini marshmallows evenly on top.
- Broil to Toast Marshmallows: Switch your oven to broil. Place the baking dish back in the oven and broil for 1 to 2 minutes until the marshmallows are toasted and golden brown. Watch closely to prevent burning.
- Cool and Serve: Remove the dish from the oven and allow it to cool for 10 to 15 minutes. Serve warm and enjoy the sweet, spiced flavors.
Notes
- Using a mandoline slicer is highly recommended for uniformly thin sweet potato slices and easier slicing.
- If using salted butter, omit the additional ¼ teaspoon of salt in the sauce to avoid over-salting.
- Feel free to add extra mini marshmallows on top for a more indulgent finish.
- Ensure to watch carefully during broiling as marshmallows can toast very quickly and might burn.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 25 mg
