Candied Sweet Potatoes with Marshmallows and Pecans Recipe

Silky sweet potatoes topped with feather-light marshmallows and decadent pecans. This is the old-fashioned recipe you remember. Even better.

Image Credit: Charity Curley Mathews, founder of Foodlets.com

Things You'll Need

  • 3 pounds sweet potatoes (about 5 to 6)

  • 6 tablespoons unsalted butter, separated

  • 1/4 cup brown sugar + 2 teaspoons

  • 1/4 cup milk

  • 1/2 teaspoon ginger

  • 1/4 cup flour

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 cup chopped pecans

  • Zest and juice of one orange

  • 3 cups mini marshmallows

Image Credit: Charity Curley Mathews, founder of Foodlets.com

Step 1: Prepare Sweet Potatoes

Peel and cube the sweet potatoes into about 2-inch pieces. Transfer to a large stock pot, fill with water and bring to a boil. Simmer for about 10 minutes, until the sweet potatoes are very soft.

Drain the water. Pour the sweet potatoes into a large bowl and mash, along with 2 tablespoons of butter, 2 tablespoons of brown sugar and the milk.

Image Credit: Charity Curley Mathews, founder of Foodlets.com

Step 2: Prepare Marshmallow Topping

Combine remaining ingredients (except the marshmallows) in a small mixing bowl: ginger, brown sugar, flour, salt, cinnamon, pecans plus the zest and juice of an orange.

Image Credit: Charity Curley Mathews, founder of Foodlets.com
Image Credit: Charity Curley Mathews, founder of Foodlets.com

Step 3: Layer Sweet Potatoes and Topping

Transfer mashed sweet potatoes to a buttered casserole dish. Add half the brown sugar topping.

Image Credit: Charity Curley Mathews, founder of Foodlets.com

Add half of your marshmallows. Repeat.

Image Credit: Charity Curley Mathews, founder of Foodlets.com

Step 4: Bake

Bake the assembled sweet potato casserole at 350°F for about 25 minutes, until the buttery brown sugar has melted completely and the marshmallows are toasted and gooey.

Image Credit: Charity Curley Mathews, founder of Foodlets.com