The holidays approaching fast, and if you’re looking for a side dish to impress or just some good old comfort food for yourself then this Candied Sweet Potatoes recipe is a must-try.. Irresistibly tasty with hints of cinnamon in ground cinnamon and topped with delightful mini marshmallows. Candied Sweet Potato Casserole is a Thanksgiving classic and a great dish to bring for a potluck. The sweetness is a nice balance with the traditional savory dishes like dressing, green beans and potatoes, and slow cooker half Turkey breast and top it off with a fresh homemade cranberry jam recipe.
Why you will like this recipe
Would you choose this recipe? It’s remarkably quick and easy. You only need a few minutes to gather the ingredients and mix it all together, and it’s ready to pop into the oven. Sweet Potato casserole comes together quickly using basic pantry and fridge ingredients.
A side dish that will bring back memories of Thanksgiving past.
Recipe Ingredients and Substitutions
- Sweet Potatoes – If substituting with fresh, boil until tender, let cool and peel. Cut the sweet potatoes and mash leaving some chunkiness.
- Butter – butter works best, I don’t recommend using margarine.
- Ground Cinnamon – You should adjust the amount up or down to your personal taste preference.
- Brown Sugar – The brown sugar gives not only sweetness but a lovely depth to the flavor. I don’t recommend substituting.
- Vanilla Extract – A Vanilla paste can also be substituted.
- Mini Marshmallows – These are really optional, but the melted and slightly brown and crisp marshmallow topping really adds to the flavor and texture of this side dish.
See the recipe card for ingredients quantities.
This recipe comes together fast so start by preheating your oven to 350°F
- Add the drained sweet potatoes to a medium-sized bowl or 4-cup measuring cup.
- Slightly mash the yams so they are a little chunky, and not smooth. Stir in the melted butter, cinnamon, brown sugar, and vanilla.
- Transfer the mixture to a casserole dish.
- Top with marshmallows and cover the casserole dish loosely with aluminum foil. Bake in preheated 350°F oven for 35 minutes or until the sweet potatoes are bubbly. Uncover and increase heat to 450 and continue baking until marshmallows are browned.
- For a citrusy twist add about 1-2 tablespoons of frozen orange juice concentrate when adding the vanilla extract.
- Easy to prepare the night before and reheat when ready to serve.
Classically served with Thanksgiving dinner but is great any time of the year.
- 7-inch square corning ware casserole dish. I picked mine up at an antique store but you can find newer ones on Amazon.
- 4-cup measuring cup
- mixing spoon
How to store leftovers
Cover unused portions in the refrigerator for up to 2 days.
Yes, however, what some refer to as yams are actually sweet potatoes. Sweet Potatoes have that classic orange flesh. Yams are completely different vegetables and are less sweet. Here is a good explanation of the differences; North Carolina Sweet Potatoes.
Mini Candied Sweet Potato Casserole
- 1 (28-ounce) can yams
- ¾ teaspoon vanilla extract
- 5 tablespoon butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 cup mini marshmallows
- Add the drained yams to a medium size bowl or 4 cup measuring cup.
- Slightly mash the yams so they are a little chunky, not smooth. Stir in the melted butter, cinnamon, brown sugar, and vanilla.
- Transfer the yam mixture to a casserole dish.
- Top with marshmallows and cover the casserole dish loosely with aluminum foil. Bake in preheated 350°F oven for 35 minutes or until the yams are bubbly. Uncover and increase heat to 450 and continue baking until marshmallows are browned.