Sweet Potato-Cashew Bake

Sweet Potato-Cashew Bake

Made  times
Cara M. 11

"This dish has always been on our Thanksgiving, Christmas, and Easter menus. You can't go wrong with sweet potatoes that are cooked, sliced, and layered with brown sugar, cinnamon, ginger, nutmeg, and cashews. The whole mixture is then baked and topped with mini marshmallows that brown at the end. Canned yams can be used instead of the sweet potatoes."
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1 h servings 236 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish.
  2. Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool.
  3. Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews.
  4. Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
  5. Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.


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I absolutely love this recipe. I am surprised more people haven't raved about it. Last year was the first thanksgiving I cooked and this recipe was a peace maker. I love yams with brown sugar...

Hi all! This is my recipe. I'm so pleased that others have enjoyed this recipe as much as we do! When I want to start this recipe a day ahead, I just rinse off the whole sweet potatoes, put i...

This is the recipe I will use from now on..the flavor was excellent and just what I was looking for. Since I was looking for a quick side, I sped things up. I used a 40 oz can of cut yams (dra...

I have made this every year since I found it, and everyone absolutely LOVES it! My brother gets excited when I say Im going to make it :)

I made this when my mom requested I bring a sweet potato dish to Thanksgiving, and it turned out to be my favorite thing on the table. I searched for hours until I decided on this recipe: I want...

Five stars without the marshmallow from the non marshamallow camp. Five stars from the Marshmallow camp. (I made two separate pans) That should be a ten! Really good recipe and not overly sweet ...

This is such a delicious part of Thanksgiving for us. I don't change anything in the recipe. It's great just how it is.

OMG this is so good. I didn't use the salt or the nuts due to diet restrictions and allergies. And I mashed the potatoes . But it was so good it was the talk of Thanksgiving. 11/26/15

Perfectly delicious! Love it with Pecans! Everyone asks for the recipe!

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