Description
This classic Candied Sweet Potatoes with Marshmallows recipe combines tender, sweet yams baked with apples, pecans, and a buttery brown sugar glaze, then topped with toasted mini marshmallows. It's a comforting and festive side dish perfect for holiday meals or any special occasion.
Ingredients
Sweet Potato Mixture
- 29 oz canned sweet potatoes/yams in syrup, drained
- 4 small apples, cored, peeled, and cut into chunks (about 1 1/2 cups)
- 1/2 cup salted roasted pecans, pieces or chopped into big chunks
- 4 tablespoons salted butter, diced into about 12 small pieces
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
Topping
- 1/2 (10 oz) package mini marshmallows (about 3 cups)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Spray an 8x8-inch casserole dish with nonstick spray to prevent sticking.
- Prepare Apples and Pecans: Core, peel if desired, and chop the apples into approximately 1/2-inch chunks. Chop pecans into large pieces or use halves if available.
- Drain and Cut Sweet Potatoes: Drain the canned yams thoroughly. Cut any large chunks to about 1-2 inches for relatively uniform size, mixing small and large pieces.
- Assemble Base Layer: Place the drained sweet potato chunks into the prepared casserole dish, then evenly sprinkle the apple chunks and pecan pieces over the top.
- Add Butter, Sugar, and Spice: Distribute the diced butter evenly over the apple and yam mixture. Sprinkle brown sugar and cinnamon evenly over all the ingredients for flavor and sweetness.
- Bake: Bake on the center rack of the oven at 350°F for 20-25 minutes until the apples soften and the brown sugar syrup is bubbling.
- Add Marshmallows: Carefully remove the casserole from the oven using oven mitts. Evenly sprinkle mini marshmallows over the top.
- Broil Marshmallows: Switch the oven setting to broil on low. Place the casserole on the top rack about 4-6 inches from the broiler element. Leave the oven door slightly ajar and watch attentively as the marshmallows toast, rotating the dish if needed for even browning. Remove once marshmallows are golden and toasted to your liking.
- Rest and Serve: Let the casserole rest for about 5 minutes to allow it to cool slightly and let the syrup thicken. Serve warm and enjoy this sweet, gooey treat.
Notes
- Use canned sweet potatoes packed in syrup for sweetness and moisture; fresh yams can also be used but will require pre-cooking.
- Peeling apples is optional; leaving the skin on adds color and texture.
- Watch marshmallows closely while broiling as they can burn quickly.
- To make the dish ahead, assemble until the marshmallow step, then refrigerate and broil marshmallows just before serving.
- Substitute pecans with walnuts if preferred or omit for nut-free version.
