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    HOME » Thanksgiving

    Dated: October 25, 2022 Last Modified: October 25, 2022 by Laura This post may contain affiliate links.

    Sweet Potatoes with Marshmallows

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    Jump to Recipe - Print Recipe

    Sweet potatoes with marshmallows is a classic Thanksgiving side dish. This recipe is dairy free and even has the option for refined sugar free potatoes. Easy and delicious! 

    No Thanksgiving table would be complete without sweet potatoes and marshmallows, at least in my family! This is a classic Thanksgiving dinner side dish that is super easy to make allergy friendly. Just a simple swap of butter and marshmallows and you are done! 

    close up of a baking dish filled with roasted sweet potatoes and topped with mini marshmallows. it is resting on an autumnal colored kitchen towel on a wood table.

    Free from: Wheat, gluten, dairy (optional), casein (optional), eggs, soy (optional), peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more 

    This delicious recipe is one that is also perfect outside of Thanksgiving. It’s fantastic for Christmas dinners or anytime you are craving some sweet potato comfort food. 

    Want some more side dishes to accompany these sweet potatoes for your holiday table? Check out my sweet potato with streusel topping, easy roasted Brussel sprouts, or stovetop mac and cheese! 

    Jump to:
    • Why You’ll Love this Recipe 
    • Yams vs Sweet Potatoes 
    • Ingredients 
    • Allergy Substitutions 
    • Instructions 
    • FAQs
    • How to Store
    • More Comfort Food Classics
    • Recipe

    Why You’ll Love this Recipe 

    • Filled with warm spices 
    • Classic recipe that’s easy to make dairy free
    • Only 6 ingredients for a delicious classic side dish 
    • Easy to make the day before events
    • Refined sugar free option 

    Yams vs Sweet Potatoes 

    Yams and sweet potatoes are often confused with each other but they are not the same thing. What you will find most often in US grocery stores are sweet potatoes, even if they are labeled yams! 

    Yams: Rough, textured brown skin, white starchy flesh inside, neutral flavor, outside looks and feels like tree bark. Originated in Africa. 

    Sweet Potatoes: Smooth, thin, red-brown skin, white, purple, or orange flesh inside, sweet flavor, outside is smooth with tiny roots often growing from them. Originated in Central and/or South America. 

    So if you mainly see sweet potatoes in the US, why are they called yams? Well, that was done for marketing purposes to help distinguish them from white potatoes. The American grocery stores adopted the African word yam and applied it to their orange sweet potato. Yep, even the canned yams are hidden sweet potatoes. And the name just kinda stuck. 

    True yams are imported so you're best bet to find them are at speciality shops! 

    Ingredients 

    You only need a few simple ingredients to make these sweet potatoes. And with a few simple swaps you can make them vegan and dairy free! Also you will need a sweetener, which I forgot to include in the photo. You have two options which I detail below.

    ingredients in various bowls on the wood tabletop. black and white labels have been added to name each ingredient.
    • Sweet potatoes: The star of the show! By boiling and then baking the sweet potatoes, they become really soft, tender, and not stringy at all. Use a stand mixer to cream them so they are lump free, or a potato masher for something a little more rustic in texture. 
    • Brown sugar or Maple Syrup: This recipe works great with either sweetener. Use your personal favorite! 
    • Butter: Use your favorite butter. Both dairy and dairy free butter work in this recipe. 
    • Marshmallows: I love to use Dandies marshmallows for this recipe. They are vegan, gluten free, as well as nut free and gelatin free. I love to use the mini marshmallows but the large marshmallows will also be delicious on top. 
    • Cinnamon + Salt: The warm cinnamon adds a depth of flavor to these sweet potatoes and really keeps them from being just one note. If you haven’t tried it with cinnamon before you are missing out! A pinch of salt helps to balance out the sweetness. 

    Allergy Substitutions 

    If you are avoiding soy, make sure that you use a marshmallow that is soy free. My favorite brand is Campfire marshmallows. 

    If you are avoiding dairy, you can totally make this recipe dairy free! Use your favorite dairy free butter in place of the butter written in the recipe. This makes for an easy swap for yummy potatoes. 

    Instructions 

    For the full instructions, complete with recipe measurements, please see the recipe card below. 

    In a large pot of cold water, add the peeled and roughly chopped sweet potatoes. Bring to a boil over medium-high heat and boil for about 20 minutes or until fork tender. Carefully remove the sweet potatoes from the hot water and add to a large mixing bowl. 

    Tip! If making the day before, you can even roast the sweet potatoes! On a lined baking sheet, place the peeled and chopped sweet potatoes in a single layer and roast at 400F for 40 minutes or until fork tender. You can use whole potatoes as well, just make sure to prick them with a fork before baking. 

    In this large bowl, or in the bowl of your stand mixer with the paddle attachment, add the rest of the ingredients of butter, sweetener of your choice, cinnamon, and salt. Mix this on low speed until the potatoes are smooth and creamy, about 3 minutes. The heat of the sweet potatoes will melt the butter for you, so don't let them get to room temperature when making them. 

    collage of 4 images showing the 4 steps to this recipe. in the top left corner of each step is a green circle with a white number.

    Transfer to an ovenproof dish and smooth out the top. You can spray with some nonstick cooking spray, but I don't find it totally necessary. Add the mini marshmallows and cover the majority of the potatoes. 

    Bake in the preheated oven for 20 to 25 minutes or until the marshmallows are golden brown. Remove from the oven when the marshmallows are toasted to your preference and let them cool on the countertop for 5 minutes. Enjoy! 

    FAQs

    What type of brown sugar is best? 

    I always use dark brown sugar in all my cooking and baking. However, light brown sugar is just as tasty. This is one recipe where both are a good choice. 

    What is the best type of marshmallow to use?

    So here is where we can get a little technical in our terms. 
    For the best ooey gooey marshmallows, use the mini marshmallows. They melt together into one glorious marshmallow. 
    For the best pillowy marshmallows, use the larger marshmallows. When I use them, I will evenly divide them onto the top of the sweet potatoes in rows so that everyone gets one pillowy marshmallow on top! 

    rectangle baking dish filled with sweet potatoes and covered in toasted mini marshmallows. an autumnal towel is under the dish and it is resting on a wood table.

    How to Store

    Keep any leftovers in an airtight container for up to 5 days in the fridge. However, I often let it cool down and just wrap the baking dish in plastic wrap or aluminum foil and save them for the next day. Sweet potatoes don’t last long in my house! 

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    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    baking dish filled with roasted sweet potatoes with marshmallows resting on an autumnal kitchen towel on the wood table.

    Sweet Potatoes with Marshmallows

    Sweet potatoes with marshmallow topping is a classic Thanksgiving side dish. This recipe is dairy free and even has the option for refined sugar free potatoes. Easy and delicious!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: allergy friendly, easy recipe, fall baking, thanksgiving
    Allergen: Celery Free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free, Wheat Free
    Yield: 8 people
    Author: Laura // Living Beyond Allergies

    Equipment

    • 8x10 baking dish
    • cutting board
    • knife
    • Large pot
    • measuring cups
    • measuring spoons
    • mixing bowls
    • mixing spoons
    • Stand mixer or potato masher

    Ingredients

    • 3 large sweet potatoes
    • 2 cups marshmallows
    • ¼ cup vegan butter
    • ¼ cup brown sugar OR maple syrup
    • 1 teaspoon cinnamon
    • ½ teaspoon salt

    Instructions

    • Cook the sweet potatoes. Peel and roughly chop the sweet potatoes into 2 inch cubes. Place in a pot of water on the stove and boil until fork tender, about 30 minutes at a rolling boil. Drain and place into a large mixing bowl.
    • Preheat the oven to 350F (177C). Lightly spray an 8x8 baking dish with oil and set aside.
    • Mix. Add the vegan butter and brown sugar (or maple syrup) to the sweet potatoes and mash well. Transfer the mashed sweet potatoes to the prepared baking dish and smooth the top. Cover with marshmallows.
    • Bake. Bake for 25 to 30 minutes or until the marshmallows are lightly browned. If they are browning too quickly, you can make a tent of aluminum foil. Enjoy!

    Notes

    • Allergy Substitutions 
      • If you are avoiding soy, make sure that you use a marshmallow that is soy free. My favorite brand is Campfire marshmallows. 
      • If you are avoiding dairy, you can totally make this recipe dairy free! Use your favorite dairy free butter in place of the butter written in the recipe. This makes for an easy swap for yummy potatoes.
    • How to Store
      • Keep any leftovers in an airtight container for up to 5 days in the fridge. However, I often let it cool down and just wrap the baking dish in plastic wrap or aluminum foil and save them for the next day. Sweet potatoes don’t last long in my house!
    LivingBeyondAllergies.com

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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    Comments

    1. Michelle says

      November 23, 2022 at 3:55 pm

      5 stars
      Thanks for the Thanksgiving email! I’m SO *Thankful* for your allergy-free recipes! Can’t wait to make this one tomorrow - with dairy free butter. Oh, and the dairy free pumpkin pie as well! 😋

      Reply
      • Laura says

        November 23, 2022 at 9:51 pm

        You are so welcome!! Wishing you a delicious dinner and happy memories tomorrow. 🙂 Enjoy an extra slice of that pie as well. With coconut whip cream on top it's so good!

        Reply

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    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

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