Why You’ll Love this Sweet Potatoes With Marshmallows Recipe
If you’ve ever tried sweet potatoes topped with marshmallows, you know how their creamy texture pairs perfectly with the gooey sweetness of the marshmallows.
I love this recipe because it balances flavors so beautifully—sweet, savory, and just a hint of spice. The marshmallows caramelize as they bake, creating a delightful crust that adds an extra layer of richness.
Plus, it’s a crowd-pleaser at family gatherings and holiday dinners. I appreciate how simple it’s to prepare; you can have it ready without spending hours in the kitchen.
The vibrant color of the sweet potatoes makes the dish visually appealing, too. Trust me, once you try this recipe, it’ll become a staple in your meal rotation.
Ingredients of Sweet Potatoes With Marshmallows
When it comes to cooking sweet potatoes with marshmallows, having the right ingredients on hand makes all the difference. It’s a cozy dish that warms you up inside and out, perfect for those chilly nights or festive gatherings.
Let’s gather our supplies so we can whip up this delightful recipe together.
Here’s what you’ll need:
- 7 lbs sweet potatoes
- 5-6 tablespoons vegetable oil
- 1/4 cup fresh squeezed lime juice (from 1-2 limes)
- 2 teaspoons ground cinnamon
- 6 tablespoons butter
- 1 tablespoon sea salt (or 1 1/2 teaspoons table salt)
- 1 (10 ounce) package mini marshmallows
Now, before you rush off to the grocery store, let’s chat about a few things to reflect on regarding these ingredients.
Sweet potatoes come in various sizes, so you might want to pick a mix that will fit nicely in your baking dish. Oh, and don’t underestimate the power of fresh lime juice; it gives a zesty kick that balances the sweetness.
If you’re not a fan of cinnamon, feel free to reduce the amount or swap it with nutmeg for a different twist. And as for those mini marshmallows, you could use regular-sized ones, but let’s be real—mini ones just melt into that gooey goodness better.
You’d hate to have a marshmallow avalanche, right? So, gather your ingredients, and let’s get ready to make some magic happen in the kitchen.
How to Make Sweet Potatoes With Marshmallows
Let’s plunge into making those delicious sweet potatoes with marshmallows, shall we? First things first, preheat your oven to a sizzling 475°F. Yes, it’s hot, but trust me, we want those sweet potatoes to roast nicely.
Now grab your 7 lbs of sweet potatoes and give each one a good prick with a fork. This little step helps steam escape, ensuring they cook evenly. Now, take some aluminum foil—enough to wrap each potato snugly—and lay each potato on its own little piece of foil. Drizzle about 5-6 tablespoons of vegetable oil over them, and don’t be shy; rub it in a bit. It’s like giving the potatoes a mini spa treatment.
Once they’re all glammed up, wrap them tightly in the foil like precious little gifts and place them on a baking sheet. Roast those babies for about 1 to 1.5 hours, or until they’re soft and tender.
While your sweet potatoes are basking in the oven, take a moment to enjoy the delightful aroma wafting through your kitchen. Once they’re cool enough to handle—because hot potatoes are no joke—unwrap them and peel off the skin. It should come off easily, almost like shedding a winter coat.
Scoop the sweet potato flesh into a large bowl, and don’t forget to pour in any syrupy juices from the foil. That’s flavor gold right there! Now, add in 1/4 cup of fresh squeezed lime juice, 2 teaspoons of ground cinnamon, 6 tablespoons of butter, and 1 tablespoon of sea salt (or 1.5 teaspoons if you’re using table salt). Mix it all together until you have a creamy, dreamy mash that’s practically begging to be devoured.
Now comes the fun part—scooping the sweet potato mash into a 13 x 9 inch baking dish. Smooth out the top so it looks all nice and neat. The pièce de résistance? Sprinkle that 10-ounce package of mini marshmallows evenly over the top.
Bake it in the hot oven for about 10 to 15 minutes. Keep an eye on it, though; we want those marshmallows to get all gooey and golden brown, not burnt to a crisp. Once they’re beautifully bronzed, take a moment to admire your culinary masterpiece.
You’ve just created a dish that’s not only comforting but also a showstopper for any gathering. Now, dig in and enjoy that heavenly combination of sweet potatoes and melted marshmallows—because you deserve it.
Sweet Potatoes With Marshmallows Substitutions & Variations
Now that you’ve mastered the classic sweet potatoes with marshmallows, you might be wondering how to switch things up or make it your own.
One easy variation is to add a splash of maple syrup for extra sweetness. If you’re feeling adventurous, try incorporating chopped pecans or walnuts for a delightful crunch.
You can also swap the mini marshmallows for a sprinkle of toasted coconut or even chocolate chips for a unique twist. For a spicier kick, mix in a pinch of cayenne or some grated ginger.
Don’t forget about different spices; a dash of nutmeg or vanilla can elevate the flavor. Experimenting with these substitutions will keep your sweet potato dish exciting and delicious!
What to Serve with Sweet Potatoes With Marshmallows
While sweet potatoes with marshmallows are a delightful dish on their own, pairing them with the right sides can enhance your meal experience.
I love serving them alongside savory roasted vegetables, like Brussels sprouts or carrots, to balance the sweetness. A simple green salad with a tangy vinaigrette also adds a rejuvenating contrast.
If you’re in the mood for protein, glazed ham or herb-roasted chicken works beautifully, complementing the rich flavors of the sweet potatoes. Don’t forget a warm bread roll to soak up any delicious juices!
Finally, for a touch of extra indulgence, consider a creamy macaroni and cheese as a side. These pairings create a well-rounded meal that everyone will enjoy.
Additional Tips & Notes
When serving sweet potatoes with marshmallows, it’s helpful to keep a few tips in mind to guarantee the dish shines.
First, don’t skip the fresh lime juice; it adds a zesty brightness that balances the sweetness. If you prefer a creamier texture, consider adding a splash of heavy cream or milk to the mash before topping with marshmallows.
When baking, watch the marshmallows closely—every oven’s different, and you want that perfect golden-brown color without burning. For an extra touch, sprinkle some chopped pecans or walnuts on top before baking for added crunch.
Finally, serve the dish warm; the gooey marshmallows are irresistibly delicious straight from the oven! Enjoy your sweet potato masterpiece!