Update January 13, 2026: I’ve completely revamped this post to answer your most common questions about prep time and ingredients. I’ve also added instructions on how to make-ahead for the refrigerator or even the freezer for easier holiday prep!
Looking for the most delicious, Best Candied Sweet Potatoes Recipe for Thanksgiving and Christmas? Look no further! This recipe is easy to make, taste delicious, and home-made goodness your family will love. It is Kid-Approved too!
This recipe is easy to moderate. It feeds 6. If you are feeding a crowd, double the recipe to feed 10-12.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings | people |
- 2 pounds Sweet potatoes
- .5 cup Margarine or butter cut into pieces
- .5 Tbsp vanilla extract Optional, but highly recommended!
- .5 cup Brown sugar
- 1 tsp Cinnamon
- .25 tsp nutmeg
- .5 tsp salt
- 1/2 bag large Marshmallows
Ingredients
| |
- Preheat oven to 400 °
- Peel and Cube: Start by peeling your fresh sweet potatoes and cutting them into roughly 1-inch cubes. (Don't worry about them being perfect squares; we are going to mash them anyway!)
- Boil: Place the cubes in a large pot and cover them with water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, or until they are "fork-tender"—meaning a fork slides into the center as easily as it does into a stick of butter. Drain the water completely.
- For a Rustic, Homemade Feel: Use a potato masher to mash together the cooked sweet potatoes, butter, brown sugar and vanilla (optional). This is my personal favorite (and matches the photos you see in this post!). It leaves small chunks of potato for a hearty texture that holds up well against the gooey marshmallows. For a Silky, Soufflé Style: Use a hand mixer on medium speed to mash together the cooked sweet potatoes, butter, brown sugar, and vanilla (optional). This will whip air into the potatoes, making them lighter, smoother, and more like a traditional puree.
- Combine cooked sweet potatoes, butter, brown sugar, cinnamon, nutmeg, salt, and vanilla (optional).
- For a Rustic, Homemade Feel: Use a potato masher to mash. This is my personal favorite (and matches the photos you see in this post!). It leaves small chunks of potato for a hearty texture that holds up well against the gooey marshmallows.
- For a Silky, Soufflé Style: Use a hand mixer on medium speed. This will whip air into the potatoes, making them lighter, smoother, and more like a traditional puree.
- Place sweet potatoes in a greased 8" square baking pan.
- Bake for 25 minutes.
- Remove from oven and top with marshmallows
- Bake for additional 5 minutes, marshmallows will be golden brown.
The deflating marshmallows are fun to showcase to children- it teaches them what really goes into the food they are eating!
Real Mom Moment: Okay, I have to laugh at this photo below. I snapped this quickly on Thanksgiving right before we dug in! I used mini-marshmallows here because that’s what I had in the pantry, but for that truly “gorgeous” magazine look, I recommend using large marshmallows.
I promise I will make this again soon (darn, we have to eat it again! 😉) to get a professional glamour shot for you all. But for now, look at that texture in the second photo! You can see how the fresh sweet potatoes create those fluffy, distinct layers rather than just a puree. It is absolutely yummy.
How to Make Candied Sweet Potatoes Ahead of Time
Listen, I know how crazy the kitchen gets on Thanksgiving morning. I usually have a turkey in the oven and a million sides prepped! The good news about my candied sweet potatoes is that this is the perfect make-ahead side dish.
In the Refrigerator: You can boil and mash the sweet potatoes and mix in your butter and spices up to 3 days in advance. Spread the mixture into your baking dish, cover it tightly with foil, and keep it in the fridge.
Note: When you are ready to bake, pull it out of the fridge about 30 minutes early to take the chill off.
In the Freezer (The “Sanity Saver”): Want to get way ahead? You can freeze this casserole for up to 3 months!
Prepare the sweet potato base in a freezer-safe dish.
STOP! Do not put the marshmallows on yet. Marshmallows get slimy in the freezer and will dissolve when they thaw.
Cool completely, cover with two layers of foil, and freeze.
How to Bake From Frozen (Because we all forget to thaw sometimes!): If you remember, thaw it in the fridge for 24 hours. But if you wake up Thanksgiving morning and realize it’s still frozen solid, don’t panic!
Step 1: Keep the foil ON.
Step 2: Bake at 350°F for about 60 minutes. The foil acts like a steamer to thaw the center without burning the edges.
Step 3: Remove the foil, give it a quick stir if needed, and NOW add your marshmallows.
Step 4: Bake uncovered for another 15-20 minutes until the marshmallows are golden and puffy.
Cindy’s Cook’s Tips:
The Marshmallow Hack: If you love a crispy, toasted top, turn your oven to “Broil” for the last 1-2 minutes of baking. But watch it like a hawk! They go from “golden brown” to “charcoal” in seconds.
Texture Check: Don’t over-mash the potatoes. I like to leave a few small chunks in there so it feels hearty and homemade, not like baby food.
The “Secret” Spice: I add a tiny pinch of nutmeg along with the cinnamon. It gives it that warm, cozy smell that fills the whole house.
Why We Switched to Real, Fresh Sweet Potatoes
If you are like my family, you grab canned yams for the holidays because, let’s be honest, cooking for the holidays takes a lot of work. But recently, Elijah (my son, who is studying nutrition at Ohio University) sat me down for a little “health talk.”
He explained that while canned yams are convenient, they are often packed with heavy syrup and extra sodium we don’t need. Fresh sweet potatoes are naturally packed with Vitamin A and fiber. Plus, the texture of fresh potatoes holds up so much better against the marshmallows—no more mushy casserole!
Curious about the health benefits? Check out this research on why sweet potatoes are a superfood.
Enjoy promptly as the marshmallows will settle and “deflate” with time, however they will still taste delicious.