Mom's Sweet Potatoes Recipe (2024)

Deliciously baked sweet potatoes with a sugary glaze and perfectly crunchy marshmallows on top, make for the perfect side dish. It's so sweet and delicious, it could be a dessert. This is a special favorite of the kids. Your family will love it.

Our Mom’s Sweet Potatoes recipe has been in our family for as long as we can remember. Our grandma would make this every Thanksgiving. Then our mom would make if for all of our family holiday get togethers.

These sweet potatoes are so easy to make and are absolutely amazing. We love the marshmallow topping.

If you aren’t a fan of marshmallows, you could also use pecans, extra brown sugar, ginger snaps, graham crackers, vanilla wafers, walnuts, cinnamon oats, etc.

Related Recipe: You’ll love our Coconut Pecan Sweet Potatoes Recipe. The perfect side dish for your holiday dinners.

How to make Mom’s Sweet Potatoes:

Step 1: Preheat oven to 350 degrees. Spray a 9×13 inch pan with non stick cooking spray.

Step 2: Wash your sweet potatoes and then place in a pot with skins on and boil for about 20-30 minutes until fork tender. Potatoes should be completely covered in water when cooking.

Step 3: Remove from boiling water and set on a plate to cool for about 30 minutes. The skins should be pulling away in areas, and will be easy to peel. Peel of skins when you can handle them.

Step 4: Then slice into 1 inch spears. Lay half of them in the sprayed 9×13 inch pan.

Step 5: Cut up butter into small pieces and spread over the sliced sweet potatoes.

Step 6: Drizzle caro syrup over all of the sweet potatoes. Then sprinkle brown sugar over the top.

Step 7: Repeat the layers. Add sweet potatoes, top with butter, taro syrup, and brown sugar.

Step 8: Cook the sweet potatoes in the oven until heated through and butter is melted. This will be about 30 minutes.

Step 9: Remove from oven and cover the top with marshmallows. Return to oven cook until marshmallows are golden brown.

Make this recipe ahead of time:

Thanksgiving can be crazy, but luckily, this is a dish that can be made ahead of time and stored in the fridge. Don’t cook until you are about ready to eat.

It’s best to eat this recipe soon after taking it out of the oven. We usually make the sweet potatoes the night before, then the afternoon of thanksgiving, we cook it right before we eat. Cook until heated through and then add marshmallows.

We recommend not adding the marshmallows until after it is cooked a little, to avoid burning. If you store them overnight, they will get soggy with all the gooey goodness in the pan.

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Looking for more side dishes? Here are 60 of our favorite Christmas Dinner Sides to eat with Beef Tenderloin!

Looking for more sweet potato recipes?

• Loaded Baked Sweet Potatoes
• Twice Baked Sweet Potatoes
• Sweet Potato Casserole
• Mom’s Sweet Potato Casserole
• Slow Cooker Candied Sweet Potatoes
• Coconut Pecan Sweet Potatoes
• Sweet Potato Pie
• Roasted Parmesan Sweet Potatoes

Serves: 10

Mom’s Sweet Potatoes Recipe

Deliciously baked sweet potatoes with a sugary glaze and perfectly crunchy marshmallows on top, make for the perfect side dish.

See Also

No Bake Peanut Butter Bars Recipe - Easy Dessert RecipesFresh Garlic Chex Mix Recipe | Buns In My OvenAwesome Peanut Butter Rice Krispie Treats RecipeTraditional Irish Soda Bread Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

PrintPin

Ingredients

• 4 pounds yellow sweet potatoes (about 5 to 6)
• 3 Tablespoons butter divided
• ¼ cup karo syrup divided
• ½ cup brown sugar divided
• 1 (10 ounce) bag mini marshmallows

Instructions

• Heat oven to 350 degrees.

• Boil sweet potatoes for about 20-30 minutes until fork tender. Let cool.

• Spray a 9 x 13 inch pan with non stick cooking spray.

• After the sweet potatoes are cool, peel of skins and slice into 1 inch spears. Lay half of them in the pan.

• Cut up 1 1/2 tablespoons of butter into small pieces and spread all over the sliced sweet potatoes.

• Then drizzle 1/8 cup of karo syrup over all of the sweet potatoes. Then sprinkle 1/4 cup of brown sugar over the top.

• Repeat layers – add more sweet potatoes, then top with the rest of the butter, karo syrup, and brown sugar.

• Cook in oven until heated through and butter is melted. About 30 minutes.

• Remove from oven and cover the top with marshmallows. Return to oven cook until marshmallows are golden brown.

• (This can also be made ahead of time and stored in the fridge. Cook until heated through and then add marshmallows.)

Notes

Thanksgiving can be crazy, but luckily, this is a dish that can be made ahead of time and stored in the fridge. Don’t cook until you are about ready to eat.

It’s best to eat this recipe soon after taking it out of the oven. We usually make the sweet potatoes the night before, then the afternoon of thanksgiving, we cook it right before we eat. Cook until heated through and then add marshmallows.

We recommend not adding the marshmallows until after it is cooked a little, to avoid burning. If you store them overnight, they will get soggy with all the gooey goodness in the pan.

Nutrition

Calories: 342 kcal · Carbohydrates: 77 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 161 mg · Potassium: 629 mg · Fiber: 5 g · Sugar: 41 g · Vitamin A: 25845 IU · Vitamin C: 4 mg · Calcium: 67 mg · Iron: 1 mg

Equipment

• large pot

• 9×13-inch Baking Pan

  See Also

  Top 15 Yummy Indian Breakfast Recipes For Your Kids

Recipe Details

Course: Side Dish

Cuisine: American

This post was included in our Make Ahead Thanksgiving Side Dishes video – for more inexpensive and delicious recipes like this one, click here to check it out!

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