If you’re looking for a sweet and cozy side dish to steal the spotlight this holiday season, I can’t recommend this Sweet Potatoes with Spiced Marshmallow Topping Recipe enough. This dish brings together tender, subtly spiced sweet potatoes with a lightly toasted marshmallow topping that’s simply irresistible. Trust me, once you try it, your family will be begging you to make it every year!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The warmth from cinnamon, cloves, and nutmeg pairs beautifully with the natural sweetness of the potatoes and marshmallows.
- Effortlessly Impressive: Despite how fancy it looks, this recipe is straightforward and comes together in under an hour.
- Family Favorite Every Time: I’ve made this dish for countless gatherings, and it’s always the one that disappears first.
- Customizable and Adaptable: You can easily adjust the spices or toppings to suit your taste or dietary needs.
Ingredients You’ll Need
I’ve found that using fresh, quality ingredients really lets the flavors of this Sweet Potatoes with Spiced Marshmallow Topping Recipe shine. Here’s what you’ll want on hand before getting started.
- Sweet potatoes: Look for medium-sized, firm sweet potatoes with smooth skin to make slicing easier.
- Unsalted butter: This helps control the saltiness; if you use salted butter, just skip the added salt in the recipe.
- Brown sugar: I love using dark brown sugar for richer flavor, but light works too.
- Water: Helps melt the sugar and butter perfectly into a sauce.
- Ground cinnamon: A classic warming spice that brings out the sweetness.
- Ground cloves: Adds a deep, slightly spicy note; a little goes a long way.
- Ground nutmeg: Complements the other spices nicely for that cozy fall vibe.
- Salt: Balances all the sweetness and spices.
- Chopped pecans (or walnuts): For crunch and a toasted nutty flavor.
- Mini marshmallows: The star topping that gets beautifully toasted — don’t be shy to add a few extra!
Variations
I love tweaking this Sweet Potatoes with Spiced Marshmallow Topping Recipe depending on my mood or what I have in the pantry. Feel free to make it your own!
- Nut Swap: I sometimes switch pecans for walnuts, especially if I want a slightly earthier crunch — both work wonderfully.
- Spice Mix: For a milder flavor, reduce the cloves and nutmeg or try adding a touch of ginger for a bit of zing.
- Marshmallow Boost: I discovered that doubling the marshmallows on top makes it even more indulgent and everyone loves it!
- Dairy-Free Option: Use vegan butter and check marshmallow ingredients, or skip marshmallows for a simpler spiced sweet potato bake.
How to Make Sweet Potatoes with Spiced Marshmallow Topping Recipe
Step 1: Prepare Your Sweet Potatoes
Start by preheating your oven to 400°F. While it’s warming up, peel your sweet potatoes and slice them into thin, even medallions. I highly recommend using a mandoline slicer here — it saves time and ensures uniform slices that cook evenly. If you don’t have one, a sharp knife will do, just patience is key!
Step 2: Make the Spiced Butter Sauce
In a small to medium saucepan, melt together unsalted butter, brown sugar, water, cinnamon, cloves, nutmeg, and salt over medium heat. Stir gently as everything combines into a smooth, syrupy sauce. This is the magical coating that gives the potatoes their signature sweet-spiced flavor, so take your time to let everything blend perfectly.
Step 3: Bake the Sweet Potatoes Covered
Arrange your sliced sweet potatoes neatly in a baking dish, then brush roughly three-quarters of the spiced butter sauce over the potatoes with a pastry brush. Cover the dish tightly with foil to trap steam and bake for 45 to 50 minutes. This slow baking makes the potatoes tender and infused with all that wonderful spice.
Step 4: Add the Toppings and Broil
Once your sweet potatoes are soft and fragrant, remove the foil and brush on the remaining sauce. Then sprinkle chopped pecans and mini marshmallows generously over the top. Return the dish to the oven and switch to the broil setting — broil for just 1–2 minutes until the marshmallows are perfectly golden and toasted. Watch closely here; marshmallows go from toasted to burnt in seconds!
Step 5: Cool and Serve
Allow the sweet potatoes to cool for 10 to 15 minutes before serving. This resting time helps the sauce thicken slightly and makes it easier to dish out without losing that gooey marshmallow topping. Then dive in — it’s pure comfort on a plate.
Pro Tips for Making Sweet Potatoes with Spiced Marshmallow Topping Recipe
- Mandoline Mastery: I used to hesitate using a mandoline, but it cuts time and ensures even slices, which means the potatoes cook perfectly every time.
- Marshmallow Watch: The broil step is fast — I learned to stay right by the oven to prevent marshmallows from burning.
- Butter Quality Matters: Using good quality unsalted butter really elevates the sauce’s richness without overpowering the fries.
- Don’t Skip Resting: Letting the dish cool prevents the marshmallows from sliding off and helps flavors meld beautifully.
How to Serve Sweet Potatoes with Spiced Marshmallow Topping Recipe
Garnishes
I usually keep garnishes simple — a light sprinkle of extra chopped pecans or a few fresh thyme leaves add a fresh contrast to the sweetness. Sometimes, I add a tiny pinch of flaky sea salt on top right before serving, which sounds crazy but really makes the flavors pop!
Side Dishes
This dish pairs wonderfully with classic roasted turkey, glazed ham, or even a simple green bean casserole. I’ve also served it alongside my favorite roasted Brussels sprouts for a well-rounded, colorful plate at holiday dinners.
Creative Ways to Present
For special occasions, I like to bake this dish in individual oven-safe ramekins — it looks fancy but is so easy! You can even sprinkle a few crushed peppermint candies over the marshmallows for a festive twist during the holidays.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the refrigerator, and they keep well for up to 3 days. Just be sure to cover so the marshmallows don’t dry out or get rubbery.
Freezing
I usually don’t freeze this dish because the marshmallows change texture after thawing, but if you want to, freeze before adding the marshmallow topping and add fresh marshmallows when reheating.
Reheating
To reheat, cover the dish with foil and warm in a 350°F oven for about 15-20 minutes. If you want to refresh the toasted marshmallow top, add fresh mini marshmallows and broil for a minute or two—just like the original broil step!
FAQs
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Can I use regular marshmallows instead of mini marshmallows for the topping?
Absolutely! You can use regular marshmallows by chopping them into smaller pieces to help create an even topping. Just keep an eye while broiling since larger marshmallows can toast unevenly or melt faster in spots.
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Is there a dairy-free version of this Sweet Potatoes with Spiced Marshmallow Topping Recipe?
Yes! Swap the unsalted butter for a plant-based vegan butter, and look for vegan marshmallows (made without gelatin) available at many health or specialty stores. This makes the dish friendly for dairy-free and vegan diets.
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How thin should I slice the sweet potatoes?
Think around ⅛-inch thick slices. Thin medallions cook faster and absorb the sauce beautifully. Using a mandoline slicer is my go-to for this precise thickness and even cooking.
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Can I make this recipe ahead of time?
You sure can! Prepare the sweet potatoes up through the covered baking step, then cool and refrigerate. When ready to serve, add the remaining sauce, pecans, and marshmallows, then broil as directed for fresh-from-the-oven flavor.
Final Thoughts
This Sweet Potatoes with Spiced Marshmallow Topping Recipe has a special place at my holiday table because it blends nostalgic flavors with that perfect touch of indulgence. I love how it brings people together—there’s something about those gooey marshmallows browned just right that makes everyone smile. I really hope you give this recipe a go and enjoy the cozy, fun experience it brings to your own kitchen and family moments!
Print
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
This Best Thanksgiving Scalloped Sweet Potatoes recipe delivers a classic, comforting side dish perfect for holiday gatherings. Thinly sliced sweet potatoes are baked in a rich, spiced brown sugar and butter sauce, then topped with crunchy pecans and toasted mini marshmallows for a delightful sweet and savory contrast. Easy to prepare and full of festive flavors, this dish will be a standout addition to your Thanksgiving table.
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 more if desired)
Instructions
- Prepare Sweet Potatoes: Preheat your oven to 400°F. Peel the sweet potatoes and slice them into thin medallions using a mandoline slicer for uniform thickness. Arrange the slices evenly in your baking dish.
- Make the Sauce: Place a small or medium saucepan over medium heat on the stovetop. Add the unsalted butter, brown sugar, water, ground cinnamon, ground cloves, ground nutmeg, and salt. Stir continuously until the butter and sugar have completely melted and the mixture is smooth.
- First Bake: Using a pastry brush, evenly coat about three-quarters of the sauce over the sweet potato slices in the baking dish. Cover the dish tightly with foil and bake in the preheated oven for 45 to 50 minutes until the potatoes are tender.
- Add Toppings and Broil: Remove the foil from the dish and pour the remaining sauce evenly over the potatoes. Sprinkle the chopped pecans and mini marshmallows on top. Place the baking dish under the broiler and broil for 1 to 2 minutes, watching carefully to toast the marshmallows without burning.
- Cool and Serve: Remove from the oven and let the scalloped sweet potatoes cool for 10 to 15 minutes before serving. This allows the dish to set slightly and makes serving easier. Enjoy your festive sweet potato dish!
Notes
- Using a mandoline slicer for the sweet potatoes ensures even, thin slices which cook uniformly and improve texture.
- If using salted butter, skip the added ¼ teaspoon of salt in the sauce.
- Feel free to add extra mini marshmallows on top for a sweeter, more festive finish.
- Keep a close eye during broiling as marshmallows toast quickly and can burn easily.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
