Candied Sweet Potato Recipe with Marshmallows

Making the Candied Sweet Potato Recipe with Marshmallows

Picture this: the kitchen smells like warm cinnamon and bubbling brown sugar, with a sharp, bright hit of citrus cutting through the steam. That first bite gives you a contrast of textures that’s basically a hug in a bowl the velvety, soft potato against the gooey, toasted marshmallow top.

I used to think these were strictly for the holidays, but honestly, once you nail the balance of spice and acidity, you'll find reasons to make them on a random Tuesday.

I’ve spent far too many years eating soggy, overly sweet "mush" from a can. This version is different because we use fresh potatoes and a two stage cooking process that ensures every slice is coated in a mahogany glaze without falling apart.

It's a budget smart way to feed a crowd, and because we use avocado oil for the over high heat roast, we get those slightly crispy edges that butter alone just can't achieve.

We are going for a modern take on Grandma's classic. It’s still nostalgic and comforting, but we’re using grass fed butter and freshly squeezed orange juice to make the flavors pop.

Trust me, the small addition of orange juice is what stops this from being a sugar bomb and turns it into a side dish people actually ask for seconds of.

Essential Recipe Specs and Timings

Before you start peeling, let’s talk logistics. You want to make sure your oven is properly calibrated because the sugar in the glaze can go from caramelized to scorched in a matter of minutes.

This dish is great for prep heavy days because you can do the initial roasting while you're working on other parts of your meal.

Mechanism: Starch gelatinization occurs during the first roast, softening the potato cells, while the Maillard reaction creates complex flavor compounds in the final glaze.

The cook time for larger batches increases because the volume of potatoes creates more steam in the oven, slowing down the browning process. If you're doubling the recipe, I highly recommend using two separate pans rather than one deep one to ensure the glaze reduces properly. For another crowd pleasing starter, check out my How to Make recipe which uses similar warm spice profiles.

Sourcing the Best Recipe Components

Picking the right potato is half the battle. You’re looking for "Jewel" or "Garnet" varieties the ones with the reddish orange skin and deep orange flesh. They have the highest sugar content and a creamy texture that holds up to the glaze.

Avoid the pale fleshed "sweet potatoes" (which are technically yams in some regions) as they can be starchy and dry.

Analyzing the Component Functions

One mistake I once made was using bottled orange juice. It’s way too sweet and lacks the bright acidity of a freshly squeezed orange. If you’re in a pinch, you can use lemon juice, but orange provides that classic "candied" profile we’re after.

Essential Tools for Golden Results

You don't need fancy gadgets here, but a heavy bottomed roasting pan is non negotiable. Thin pans warp under the heat and cause the sugar to pool and burn in the corners. I usually reach for my 23x33 cm ceramic baking dish or a large cast iron skillet if I'm making a smaller batch for a deeper crust.

• Large Vegetable Peeler: A sharp Y peeler makes quick work of 1.36 kg of potatoes.
• Chef's Knife: Essential for getting those 1.3 cm rounds uniform so they cook evenly.
• Small Saucepan: For emulsifying the butter and sugar into that velvety mahogany glaze.
• Silicone Spatula: Best for scraping every last drop of glaze over the potatoes.

If you don't have a ceramic dish, a Pyrex glass pan works well too, just keep an eye on the bottom glass conducts heat differently than ceramic and might brown the sugar faster. It's similar to the technique used in our How to Bake recipe where pan choice affects the bottom crust.

Follow This Foolproof Cooking Path

This is where the magic happens. We aren't just tossing everything in a bowl; we are building layers of flavor.

1. Preheat oven to 200°C. Note: Starting hot helps sear the potato surfaces.
2. Peel and slice 1.36 kg of sweet potatoes into 1.3 cm rounds.
3. Toss potatoes with 30 ml avocado oil and 3 g sea salt on a baking sheet.
4. Roast for 20 minutes until the edges are slightly softened and fragrant.
5. Simmer 56 g butter, 110 g brown sugar, 60 ml orange juice, and spices in a pan.
6. Whisk in 5 ml vanilla extract until the glaze looks glossy and thick.
7. Arrange roasted potatoes in a baking dish and pour the glaze over them.
8. Bake at 175°C for 20 minutes until the sauce is bubbling and tacky.
9. Top with 100 g marshmallows and 60 g pecans.
10. Broil for 2 minutes until the marshmallows are golden and toasted.

[!TIP] Chef's Tip: Freeze your butter for 10 minutes before whisking it into the hot sugar mixture. The temperature shock helps create a more stable emulsion, giving you a velvety glaze that won't separate into a greasy mess.

Also, add a tiny pinch of espresso powder to the glaze; it doesn't make it taste like coffee, but it makes the brown sugar taste twice as rich.

Fixing Common Sweet Potato Woes

The most common heartbreak with this dish is "The Great Marshmallow Melt," where your toppings turn into a puddle instead of a toasted cloud. This usually happens if the potatoes are too watery when you add the toppings.

Why are my potatoes hard?

If the center of your potato rounds feels crunchy, they likely weren't sliced uniformly. If some are 2 cm and others are 0.5 cm, the thick ones will never catch up. Make sure you're sticking to that 1.3 cm sweet spot.

Common Mistakes Checklist

• ✓ Always pat the sliced potatoes dry before tossing with oil to prevent steaming.
• ✓ Don't skip the salt; it's essential to balance the 110 g of brown sugar.
• ✓ Use a pan large enough so the potatoes don't overlap more than two layers deep.
• ✓ Watch the marshmallows like a hawk they go from gold to black in 15 seconds.
• ✓ Let the dish rest for 5 minutes before serving so the glaze can set.

Clever Swaps and Flavor Ideas

If you're looking to save a few dollars or just want to use what's in the pantry, there are plenty of ways to pivot without losing the soul of the dish.

Can I make this vegan?

Absolutely. Swap the butter for a high-quality vegan buttery stick and ensure your marshmallows are gelatin free (brands like Dandies work great). The orange juice and spices do most of the heavy lifting for the flavor, so you won't miss the dairy.

What if I want more crunch?

If the marshmallows are too soft for you, double the pecans or add a handful of crushed graham crackers to the topping before broiling. It creates a "S'mores" vibe that is incredibly addictive.

Keeping Your Leftovers Fresh

Storing this dish can be tricky because marshmallows are basically moisture magnets. If you have leftovers, the topping will eventually dissolve into the glaze, which actually tastes quite good, but it loses that "shatter" texture.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: I don't recommend freezing the fully assembled dish with marshmallows. However, you can freeze the glazed potatoes (pre marshmallow) for up to 3 months.
• Reheating: Use an oven or air fryer at 150°C to bring back some of the texture. The microwave will turn the marshmallows into a sticky (but still velvety) lava.
• Zero Waste: If you have leftover glazed potatoes but the marshmallows are gone, mash them up and use them as a filling for hand pies or stir them into pancake batter the next morning.

Ideal Sides for This Dish

Since this is a heavy, sweet side, you want to pair it with proteins that have a bit of salt or smoke. It’s a natural partner for roasted turkey or a honey glazed ham. But don't stop there it also works surprisingly well with spicy blackened salmon or a bitter green salad like arugula with a sharp vinaigrette.

If you want a classic pairing, serve it alongside a savory herb stuffing. If you want a modern twist, pair it with a spicy jerk chicken to play off the sweet and heat. If you want a vegetarian feast, serve it with roasted Brussels sprouts tossed in balsamic vinegar.

Right then, you're all set. Grab your peeler and let's get those potatoes in the oven. This candied sweet potato recipe with marshmallows is going to be the star of your table, whether it's a holiday or just a chilly Tuesday night. Trust me on the orange juice it’s the secret that changes everything!