Candied Sweet Potatoes

Candied Sweet Potatoes

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"A delicious, sweet version of candied sweet potatoes."
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40 m servings 405 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

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 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
  3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
  4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
  5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.


  1. 680 Ratings

Most helpful positive review

I used 3-17oz. cans of sweet potatoes, reduced the butter to 1C. and reduced the brown sugar to 3/4 C. It couldn't have been easier and the family devoured it. Will definitely make it again.

Most helpful critical review

This recipe was okay. I cut the butter in half and it was still WAY too much! Also I decreased the brown sugar and it was still too sweet. If I make again I will use 1/4 cup butter, 1/4 cup b...

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Least positive

I used 3-17oz. cans of sweet potatoes, reduced the butter to 1C. and reduced the brown sugar to 3/4 C. It couldn't have been easier and the family devoured it. Will definitely make it again.

This was quick and easy and good. I chop the sweet potatoes (with the skin still on) into 2" thick circles, and then cut the circles in half, before boiling them in an enormous stockpot-- this ...

These tasted great but the recipe called for WAY too much butter. I had to drain it all out before I could even eat it. I will definitely make this again but I will cut the butter in half next...

I took many of the reviews and adapted this recipe for a recent potluck. My co-workers loved this, even people who never before liked yams were asking for the recipe. Even though I reduced much...

Excruciatingly sweet!!! I reduced the margarine (used butter) and brown sugar to 1 cup each per previous comments, but I think I'll reduce the brown sugar even more to 3/4 cup. Delicious other...

I thought this was a great recipe. The only complaint I had was the amount of butter. Next time I'll try to cut it down a bit. They were yummy anyway!

Best recipe for candied sweet potatoes I have ever tried. Everyone loved them!

Oh so yummy!!!!!!!!...I LOVE a sweet version of candied yams and this was PERFECT!!!!...i've been looking for a recipe that put a nice dark glaze on the yams that tasted like a desert instead of...

This is an excellent recipe! Didn't cut back on anything - I like them sweet and marshmallowy. I was tempted to add more liquid, but DON'T - the sauce gets thinner as it bakes! I used canned, ...

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