sweet potato with marshmallows recipe
The Best sweet potato with marshmallows recipe
I’ve also noticed that the sweet potatoes in this dish are packed with vitamins and fiber, which makes it a healthier treat than you might expect. The marshmallows add a touch of sweetness without overpowering the natural flavors, and the roasting process brings out the sweetness in the sweet potatoes, making every bite satisfying. It’s a recipe that’s easy to customize—swap in extra spices if you like, or add a sprinkle of cinnamon for warmth. Plus, it’s a great way to use up any extra sweet potatoes you have on hand. It’s not just a dessert; it’s a cozy, comforting dish that feels like a little celebration every time I make it.
Creamy Sweet Potato & Marshmallow Bake
A comforting dessert that blends tender roasted sweet potatoes with a rich marshmallow swirl and a hint of tomato sauce for a nostalgic, kid-friendly treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 medium sweet potatoes (about 1.5 lbs)
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup mini marshmallows
- ½ cup unsalted butter, melted
- ½ cup tomato sauce
- 1 tbsp honey
- ½ tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 400°F. Peel and dice sweet potatoes into 1-inch cubes. In a microwave-safe bowl, combine sweet potatoes with ½ cup sugar, cinnamon, and salt. Microwave for 5 minutes, then stir. Return to the bowl and microwave another 2 minutes until tender. -
2
In a separate bowl, melt marshmallows with butter over low heat, stirring until smooth. Pour into a greased 9×9-inch baking dish and spread evenly. -
3
Spread the sweet potato mixture evenly over the marshmallow layer. Mix tomato sauce, honey, and garlic powder in a small bowl. Pour over the sweet potatoes, spreading evenly. -
4
Bake uncovered for 20–25 minutes, or until the top is golden and the edges pull away slightly from the pan. Let cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Cutting board
- Microwave-safe bowl
- Baking dish (9×9-inch)
- Mixing spoon
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Sweet Potato & Marshmallow Bake Works
❓ Frequently Asked Questions About Creamy Sweet Potato & Marshmallow Bake
Can I substitute regular potatoes for sweet potatoes in this recipe?
No, sweet potatoes are essential for this recipe. Their natural sweetness and moist texture give the dish its signature flavor and consistency. Regular potatoes lack the same depth of flavor and will result in a less satisfying dish.
How should I choose the right sweet potatoes for this recipe?
Look for medium-sized, firm sweet potatoes with a vibrant orange or red skin. Avoid overly soft or mushy ones, as they’ll break down too quickly during baking. A slightly rough texture is fine—they’ll soften as they cook.
What if my marshmallows are too soft or melted?
If your marshmallows are too soft, let them cool slightly on a baking sheet for a few minutes before using. For a firmer texture, briefly reheat them in a microwave (10–15 seconds) or oven (200°F/95°C for 2–3 minutes) until they hold their shape. Avoid over-melting, as it can make the topping soggy.
Can I make this recipe ahead of time?
Yes, you can prep the sweet potatoes and marshmallow topping in advance. Bake the sweet potatoes as directed, then let them cool. Store the topping in an airtight container in the fridge for up to 24 hours. Assemble the dish just before serving to keep the sweet potatoes crisp and the marshmallows fluffy.
What if I don’t have a baking dish with a lid?
Skip the lid for the first 15 minutes of baking, then cover with foil to trap steam. This helps soften the sweet potatoes evenly without the dish getting too crowded. If you have a steamer basket, you can also cook them in a pot of boiling water for 15–20 minutes, checking for doneness.
