Candied Sweet Potatoes

Candied Sweet Potatoes

Dj 0

"A delicious, sweet version of candied sweet potatoes."

Ingredients 40 m {{adjustedServings}} servings 405 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
  3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
  4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
  5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.
Tips & Tricks
Gourmet Sweet Potato Classic

See how to make a top-rated sweet potato casserole.

Baked Sweet Potatoes

See a healthier take on classic baked potatoes.

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Reviews 478

  1. 643 Ratings


I used 3-17oz. cans of sweet potatoes, reduced the butter to 1C. and reduced the brown sugar to 3/4 C. It couldn't have been easier and the family devoured it. Will definitely make it again.


This was quick and easy and good. I chop the sweet potatoes (with the skin still on) into 2" thick circles, and then cut the circles in half, before boiling them in an enormous stockpot-- this makes the boiling time really fast. After they are boiled, the skin practically falls off, which saves you the effort of peeling them beforehand. Based on the reviews, I reduced the butter and sugar all the way down to 1/4 cup margarine and 1/2 cup brown sugar. The Thanksgiving guests said it was perfect that way, but no one had a super sweet tooth. Personally, I will try 1/2 cup margarine and maybe 3/4 cup sugar next time as I felt the reduced version was too healthy and not decadent enough. :) Although chunks are good, the potatoes should still be mashed a little bit while you stir them into the sauce. If you have too big chunks the butter/sugar will not penetrate the center of the chunk. Did anyone notice that this recipe is very similar to making rice krispie treats-- except you don't add sugar when making rice krispie treats? ***Update*** I've made this every year for Thanksgiving, and it is always a hit. Definitely go with 1/2 cup salted butter (NOT margarine!) and 3/4 cup brown sugar.


These tasted great but the recipe called for WAY too much butter. I had to drain it all out before I could even eat it. I will definitely make this again but I will cut the butter in half next time.