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Marshmallow-Topped Sweet Potatoes

Marshmallow-Topped Sweet Potatoes
  • Prep 5 min
  • Total 35 min
  • Ingredients 5
  • Servings 8
Cooking sweet potatoes is a staple of many Thanksgiving Day celebrations. Add our sweet potato and marshmallow side dish to your lineup, and wow your family with this quick-prep dish. In just five minutes, you can prep our baked sweet potato recipe, then throw it in the oven, and bake to perfection. Show your kids how to make this sweet potato-marshmallow dish, and start a family tradition that's sure to last for years to come.
Updated July 19, 2021

Ingredients

  • 3 cans (15-oz each) sweet potatoes, drained
  • 1/4 cup butter, melted
  • 1/4 cup firmly packed brown sugar
  • 1/2 teaspoon salt
  • 15 large marshmallows

Steps

  • 1
    Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • 2
    Place sweet potatoes in sprayed baking dish. Pour butter over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows.
  • 3
    Bake at 350°F. for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned.

  • Canned sweet potatoes, marshmallows, and a few pantry items make this an easy side dish to throw together.
  • No large marshmallows? Use 1 1/2 cups mini marshmallows so there’s no question everyone will get their fair share of the golden, gooey topping. Sprinkle mini marshmallows to cover potatoes and bake. Keep an eye on them so they don’t start to brown too quickly.
  • If the marshmallows start browning too quickly, loosely cover the baking dish with foil for last 10 minutes of baking time. The shiny nature of foil deflects the heat, slowing down the overall browning of ingredients that are high in sugar or fat.

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
250mg
10%
Potassium
210mg
6%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
13%
Sugars
20g
Protein
1g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

  • Of all the sweet potato recipes out there, this one is the dish that probably comes to mind when you hear the word “sweet potato casserole.” Candied with brown sugar and topped with fluffy marshmallows, it deserves a starring role in your Thanksgiving dinner. This recipe has a shortcut for super busy cooks and uses canned sweet potatoes, but if you have more time on your hands, you can certainly start with whole sweet potatoes from the grocery store! There’s just a few things you need to know first before you buy your potatoes. First, there’s a lot of confusion between sweet potatoes and yams. The fact is, true yams are hard to find in the United States. So if you buy a “yam” at the store, you’re most likely purchasing a sweet potato variety. Why? Sweet potatoes can be categorized into two varieties: firm and soft. Firm varieties of sweet potatoes were introduced to U.S. markets first, so when soft sweet potatoes were brought in, there was a need to differentiate the two varieties. Softer varieties became to be known as “yams,” and are still sometimes labeled as such today. These “yam” varieties work well in sweet potato casserole. Other types of sweet potatoes that work well in sweet potato casserole include Beauregard, Covington and Jewel sweet potatoes. Check with your grocery store to find out which varieties they carry and how they label them! Want to learn even more about how to make the perfect sweet potato casserole? Right this way.
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