Hey there, sweet potato lovers! If you’re dreaming of dishes that blend the earthy sweetness of sweet potatoes with the gooey, fluffy goodness of marshmallows, you’re in for a treat. From holiday feasts to cozy weeknight desserts, we’ve rounded up 19 decadent recipes that promise to delight your taste buds and warm your heart. Ready to dive into these irresistible creations? Let’s get started!
Classic Sweet Potato Casserole with Toasted Marshmallows
Just when you thought sweet potato casserole couldn’t get any better, we top it with toasted marshmallows for that gooey, crispy magic.
Ingredients
- 3 cups of mashed sweet potatoes (about 2 large ones, boiled and peeled)
- 1/2 cup of brown sugar (pack it in there)
- 1/4 cup of melted butter (salted, for that rich flavor)
- 1/4 cup of milk (whole milk makes it creamier)
- 1 tsp of vanilla extract (the good stuff)
- 1/2 tsp of cinnamon (for a little spice)
- A pinch of salt (to balance the sweet)
- 2 cups of mini marshmallows (because size matters here)
Instructions
- Preheat your oven to 350°F (175°C) – no guessing, just set it and forget it.
- In a big bowl, mix the mashed sweet potatoes, brown sugar, melted butter, milk, vanilla, cinnamon, and salt until it’s all friends.
- Spread the mixture into a greased 9×13 baking dish – smooth it out like you’re frosting a cake.
- Bake for 25 minutes – the edges should start to bubble a bit.
- Pull it out and top with marshmallows – cover every inch for maximum toastiness.
- Switch the oven to broil and pop it back in for 2-3 minutes – watch closely, they burn fast!
- Let it cool for 5 minutes – patience is key here.
Velvety sweet potatoes meet a crackly marshmallow roof in this dish. Serve it warm with a drizzle of caramel or a scoop of vanilla ice cream for next-level indulgence.
Maple Glazed Sweet Potatoes with Marshmallow Topping
Bold flavors meet cozy vibes in this dish that’s a hug on a plate. Perfect for when you crave something sweet, savory, and utterly indulgent.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- A generous glug of maple syrup
- A couple of tablespoons of butter
- A pinch of salt
- A handful of mini marshmallows
- A sprinkle of cinnamon
Instructions
- Preheat your oven to 375°F. This ensures everything cooks evenly and gets that perfect caramelization.
- Toss the sweet potato cubes with maple syrup, butter, and a pinch of salt in a bowl. Tip: Make sure every piece is well-coated for maximum flavor.
- Spread them out on a baking sheet in a single layer. Crowding the pan steams the potatoes instead of roasting them.
- Roast for 25 minutes, then give them a stir. Look for the edges to start caramelizing—that’s when you know they’re getting delicious.
- Sprinkle the mini marshmallows and cinnamon over the top. Tip: Wait until the last 5 minutes of cooking to add the marshmallows so they melt perfectly without burning.
- Return to the oven for another 5 minutes, or until the marshmallows are golden and gooey.
Sweet potatoes come out tender with a sticky-sweet glaze, while the marshmallows add a creamy, fluffy contrast. Serve it straight from the oven for that irresistible pull of melted marshmallows, or pair with a scoop of vanilla ice cream for an extra decadent twist.
Spiced Sweet Potato Mash with Mini Marshmallows
Nothing beats the cozy vibes of a spiced sweet potato mash, especially when it’s topped with gooey mini marshmallows. This dish is your ticket to a flavor-packed side that’s as fun to make as it is to eat.
Ingredients
- 3 large sweet potatoes, peeled and cubed
- A splash of heavy cream
- A couple of tablespoons of butter
- A pinch of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- A handful of mini marshmallows
Instructions
- Preheat your oven to 375°F—this ensures a perfectly toasted marshmallow topping.
- Boil the sweet potatoes in a large pot of water until they’re fork-tender, about 15 minutes. Tip: Cut them into even-sized cubes for uniform cooking.
- Drain the potatoes and return them to the pot. Add the heavy cream, butter, salt, cinnamon, and nutmeg.
- Mash everything together until smooth. Tip: For extra creaminess, warm the cream and butter before adding.
- Transfer the mash to a baking dish and top with mini marshmallows. Tip: Arrange them in a single layer for even browning.
- Bake for 5-10 minutes, or until the marshmallows are golden and puffy.
This mash is a dreamy mix of creamy and fluffy, with a spicy-sweet kick that’ll have everyone asking for seconds. Try serving it in individual ramekins for a cute, personalized touch.
Sweet Potato Pie with Marshmallow Meringue
Dig into this dreamy Sweet Potato Pie with Marshmallow Meringue that’s as fun to make as it is to eat. Perfect for when you’re craving something sweet with a twist.
Ingredients
- 2 cups mashed sweet potatoes (about 2 medium)
- 1 cup granulated sugar
- 1/2 cup milk (a good splash)
- 2 eggs (cracked and ready)
- 1/2 tsp cinnamon (a cozy sprinkle)
- 1/4 tsp nutmeg (just a pinch)
- 1 unbaked pie crust (store-bought or homemade)
- 3 egg whites (save those yolks for another recipe)
- 1/4 tsp cream of tartar (a tiny but mighty pinch)
- 1/2 cup granulated sugar (yes, more sugar)
- 1 tsp vanilla extract (the good stuff)
Instructions
- Preheat your oven to 350°F. No peeking until it’s hot!
- In a big bowl, mix the mashed sweet potatoes, 1 cup sugar, milk, eggs, cinnamon, and nutmeg until smooth. No lumps allowed!
- Pour the mix into the pie crust. Smooth the top like you’re frosting a cake.
- Bake for 55 minutes or until the center doesn’t jiggle. Tip: Cover the crust edges with foil if they brown too fast.
- While the pie cools, beat the egg whites and cream of tartar on high until soft peaks form. Tip: Make sure your bowl and beaters are squeaky clean for the fluffiest meringue.
- Gradually add 1/2 cup sugar and vanilla, beating until stiff peaks form. This is your arm workout for the day.
- Spread the meringue over the cooled pie, making swoops and peaks for drama.
- Broil for 1-2 minutes until the meringue is golden. Watch closely—it goes from golden to burnt in seconds!
The pie is creamy with a hint of spice, topped with a cloud of sweet, toasty meringue. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.
Brown Sugar Roasted Sweet Potatoes with Marshmallow Drizzle
Now, let’s dive into a dish that’s a game-changer for your sweet tooth cravings. These aren’t just any sweet potatoes—they’re caramelized to perfection and topped with a gooey marshmallow drizzle that’ll have you coming back for seconds.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- A generous 1/4 cup of brown sugar
- A couple of tbsp of melted butter
- A pinch of salt
- A splash of vanilla extract
- 1/2 cup of mini marshmallows
- A drizzle of honey (optional, for extra sweetness)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss the sweet potato cubes with brown sugar, melted butter, salt, and vanilla extract until evenly coated.
- Spread them out on the baking sheet in a single layer—crowding will steam them, not roast.
- Roast for 25-30 minutes, flipping halfway, until they’re fork-tender and the edges are caramelized.
- While still hot, sprinkle mini marshmallows over the top and return to the oven for 2-3 minutes, just until they’re melty.
- Drizzle with honey if you’re feeling extra indulgent.
Absolutely irresistible! The potatoes are tender inside with a crispy, sugary crust, and that marshmallow drizzle? It’s like dessert and a side had a baby. Try serving them over vanilla ice cream for a wild twist.
Sweet Potato Gratin with Marshmallow Crust
Rethink your sweet potato game with this decadent twist. Layer creamy slices under a golden, gooey marshmallow topping—comfort food leveled up.
Ingredients
- 3 large sweet potatoes, peeled and thinly sliced
- A splash of heavy cream
- A couple of tablespoons of butter, melted
- A pinch of salt
- A dash of cinnamon
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Toss the sweet potato slices with the heavy cream, melted butter, salt, and cinnamon in a big bowl. Get them all cozy and coated.
- Layer the slices in a greased baking dish like you’re building a delicious lasagna. Pro tip: overlapping is key for that perfect bite.
- Cover with foil and bake for 30 minutes. This steams the potatoes to tender perfection.
- Remove the foil, sprinkle the marshmallows on top, and bake for another 10 minutes. Watch closely—marshmallows go from golden to burnt in a flash.
- Broil for the last 2 minutes for that Instagram-worthy caramelized top. Tip: Stand by the oven like a hawk to avoid a marshmallow meltdown.
Whip this out at your next dinner and watch forks dive in. The contrast between the creamy sweet potatoes and the crispy, sweet crust is unreal. Try serving it with a drizzle of maple syrup for extra decadence.
Cinnamon Swirl Sweet Potatoes with Marshmallow Frosting
Get ready to level up your sweet potato game with this irresistible twist. Golden, fluffy sweet potatoes meet a cinnamon sugar swirl and a cloud of marshmallow frosting—comfort food just got an upgrade.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- A splash of olive oil
- A couple of tablespoons of melted butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- A pinch of salt
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 375°F and grab a baking dish.
- Toss the sweet potato cubes with a splash of olive oil and spread them out in the dish. Roast for 25 minutes until they start to soften. Tip: Give them a stir halfway for even cooking.
- While the potatoes roast, mix the melted butter, brown sugar, cinnamon, and a pinch of salt in a bowl. This is your swirl magic.
- Pull the potatoes out, drizzle the cinnamon mix over, and gently fold to create swirls. Back in the oven for 10 minutes. Tip: Don’t overmix—you want those beautiful swirls!
- Scatter the marshmallows on top and broil for 2-3 minutes until they’re golden and puffy. Tip: Watch closely to avoid a marshmallow meltdown.
Rich, creamy sweet potatoes with a spicy-sweet swirl and gooey marshmallow topping make this dish a showstopper. Serve it straight from the oven with a drizzle of caramel for extra decadence.
Sweet Potato Pudding with Melted Marshmallow Layer
Perfect for when you’re craving something sweet but want to keep it kinda wholesome. This sweet potato pudding with a gooey marshmallow top is your next obsession.
Ingredients
- 2 cups of mashed sweet potatoes (the orange ones, duh)
- 1/2 cup of brown sugar (pack it like you mean it)
- A splash of vanilla extract (the good stuff)
- 1/2 tsp of cinnamon (for that cozy vibe)
- A pinch of salt (to make everything pop)
- 2 eggs (room temp, please)
- 1/2 cup of heavy cream (because why not)
- 1 cup of mini marshmallows (for the melty magic)
Instructions
- Preheat your oven to 350°F. Grab a baking dish and give it a quick grease.
- In a big bowl, mix the mashed sweet potatoes, brown sugar, vanilla, cinnamon, and salt until it’s all friends.
- Crack in the eggs one at a time, stirring well after each. Pour in the heavy cream and mix until smooth. Tip: No lumps allowed—smooth is the goal.
- Pour the mixture into your greased dish. Bake for 25 minutes. Tip: The edges should look set but the middle still jiggles a bit.
- Pull it out and scatter the marshmallows on top. Broil for 2-3 minutes until they’re golden and bubbly. Tip: Watch closely—marshmallows go from perfect to burnt in seconds.
Gooey, creamy, and with just the right amount of sweetness, this pudding is a hug in a dish. Try it warm with a drizzle of caramel for extra decadence.
Pecan Crusted Sweet Potatoes with Marshmallow Glaze
Absolutely nobody asked for a dessert that doubles as a side dish, but here we are—mashing up Thanksgiving vibes with your sweet tooth’s wildest dreams.
Ingredients
- 2 large sweet potatoes, peeled and sliced into ½-inch rounds
- A cup of pecans, finely chopped
- A couple of tablespoons of melted butter
- A splash of vanilla extract
- A pinch of salt
- A cup of mini marshmallows
- A tablespoon of honey
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Toss the sweet potato rounds in melted butter, vanilla extract, and a pinch of salt until they’re evenly coated.
- Press each buttered sweet potato round into the chopped pecans, ensuring one side is fully covered.
- Arrange the pecan-crusted sweet potatoes on the baking sheet, pecan side up, and bake for 25 minutes.
- While the sweet potatoes bake, melt the mini marshmallows with honey in a saucepan over low heat, stirring constantly until smooth.
- After 25 minutes, remove the sweet potatoes from the oven and drizzle with the marshmallow glaze.
- Broil for an additional 2-3 minutes until the glaze is golden and bubbly—watch closely to avoid burning.
Perfectly crispy pecans meet the gooey marshmallow glaze, creating a texture contrast that’s downright addictive. Serve these bad boys on a platter with a drizzle of extra glaze for dipping, or stack them high for a show-stopping side dish that’ll steal the spotlight.
Sweet Potato Bread Pudding with Marshmallow Sauce
Viral doesn’t even begin to cover it—this Sweet Potato Bread Pudding with Marshmallow Sauce is the comfort food upgrade you didn’t know you needed. Dive fork-first into layers of spiced sweetness and gooey marshmallow perfection.
Ingredients
- 2 cups of cubed sweet potato bread (stale works best!)
- A splash of heavy cream, about 1/2 cup
- 3 large eggs, beaten
- A couple of tablespoons of brown sugar
- A pinch of cinnamon and nutmeg
- 1/2 cup of mini marshmallows
- A drizzle of vanilla extract
- 1/4 cup of melted butter
Instructions
- Preheat your oven to 350°F and grease a baking dish with butter.
- Toss the cubed sweet potato bread into the dish, spreading it out evenly.
- In a bowl, whisk together the heavy cream, beaten eggs, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth. Tip: Let the mixture sit for a minute to let the flavors marry.
- Pour the creamy mixture over the bread, pressing down gently to ensure every cube soaks up the goodness.
- Drizzle the melted butter over the top for that irresistible golden crust. Tip: Use a pastry brush to spread it evenly.
- Bake for 25 minutes, then sprinkle the mini marshmallows on top. Tip: Return to the oven for 5 more minutes, just until the marshmallows are toasted to perfection.
Crave-worthy doesn’t even start to describe the contrast of the crispy marshmallow top against the soft, spiced pudding beneath. Serve it warm with an extra drizzle of marshmallow sauce for that Instagram-worthy finish.
Caramelized Sweet Potatoes with Marshmallow Fluff
Zesty and sweet, this dish is a game-changer for your holiday table or any day you’re craving something indulgent. Caramelized sweet potatoes meet fluffy marshmallow in a match made in heaven.
Ingredients
- 2 large sweet potatoes, peeled and sliced into 1-inch rounds
- A generous glug of olive oil
- A couple of tablespoons of brown sugar
- A pinch of salt
- A dash of cinnamon
- A cup of marshmallow fluff
Instructions
- Preheat your oven to 375°F. This ensures everything cooks evenly.
- Toss the sweet potato rounds with olive oil, brown sugar, salt, and cinnamon in a bowl. Coat them well for maximum flavor.
- Spread them out on a baking sheet in a single layer. Crowding can lead to steaming instead of caramelizing.
- Roast for 25 minutes, then flip each round. This helps them caramelize on both sides.
- After another 25 minutes, they should be fork-tender and caramelized. If not, give them a few more minutes.
- Switch your oven to broil. Dollop marshmallow fluff on each sweet potato round.
- Broil for 1-2 minutes until the fluff is golden brown. Watch closely to prevent burning.
That’s it! The sweet potatoes are creamy inside with a caramelized crust, and the marshmallow adds a gooey, toasted top. Try serving them as a side or even as a dessert with a drizzle of caramel sauce.
Sweet Potato Pancakes with Marshmallow Syrup
Craving something sweet and comforting? These sweet potato pancakes with marshmallow syrup are your next breakfast obsession—fluffy, rich, and just the right amount of decadent.
Ingredients
- 1 cup mashed sweet potato (cooled)
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- A pinch of salt
- 1 egg
- 3/4 cup milk
- A splash of vanilla extract
- 2 tbsp melted butter
- 1 cup mini marshmallows
- 1/4 cup maple syrup
Instructions
- In a large bowl, whisk together the mashed sweet potato, egg, milk, and vanilla extract until smooth.
- Add the flour, brown sugar, baking powder, cinnamon, and salt to the wet ingredients. Stir just until combined—don’t overmix!
- Heat a non-stick skillet over medium heat and brush with a little melted butter.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes.
- For the syrup, combine marshmallows and maple syrup in a small saucepan over low heat. Stir constantly until marshmallows are fully melted and the mixture is smooth, about 3-4 minutes.
- Serve pancakes hot, drizzled with the marshmallow syrup. Tip: For extra flair, top with a sprinkle of cinnamon or crushed pecans.
Golden and gooey, these pancakes are a texture dream—crispy edges with a soft center. The marshmallow syrup adds a sticky-sweet contrast that’s irresistible. Try stacking them high for an Instagram-worthy brunch!
Sweet Potato Cupcakes with Marshmallow Buttercream
Oven preheated and ready? Let’s dive into these sweet potato cupcakes that’ll have your taste buds doing backflips. Topped with marshmallow buttercream, they’re the fluffy, sweet hug you didn’t know you needed.
Ingredients
- 1 cup mashed sweet potato (cooled)
- A couple of eggs, room temp
- A splash of vanilla extract
- 1 1/2 cups all-purpose flour
- A pinch of salt
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup milk
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 1/2 cup butter, for frosting
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat the softened butter and brown sugar until fluffy, about 3 minutes. Tip: Scrape the bowl sides to ensure everything mixes evenly.
- Add eggs one at a time, then the vanilla, mixing well after each.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined.
- Fold in the mashed sweet potato until the batter is smooth. Tip: Don’t overmix to keep the cupcakes light.
- Divide the batter among the liners, filling each 2/3 full. Bake for 20-22 minutes, or until a toothpick comes out clean.
- While cooling, beat the butter for frosting until creamy. Gradually add powdered sugar, then marshmallow fluff, beating until smooth. Tip: If the frosting is too thick, a teaspoon of milk can loosen it.
- Once cupcakes are completely cool, frost them generously.
Crave-worthy doesn’t even start to cover it. The cupcakes are moist with a hint of earthy sweetness, perfectly balanced by the cloud-like marshmallow frosting. Try torching the frosting lightly for a s’mores vibe.
Sweet Potato Donuts with Marshmallow Filling
Oozing with gooey marshmallow and packed with sweet potato goodness, these donuts are your next obsession. Perfect for fall mornings or whenever you need a sugar rush.
Ingredients
- 1 cup mashed sweet potato (cooled)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- A splash of vanilla extract
- 1/2 cup milk
- 1 egg
- 2 tbsp melted butter
- A couple of cups of marshmallow fluff for filling
- Oil for frying
- 1/2 cup powdered sugar for dusting
Instructions
- In a large bowl, whisk together the mashed sweet potato, egg, milk, melted butter, and vanilla extract until smooth.
- Add the flour, granulated sugar, baking powder, and salt to the wet ingredients. Mix until just combined—don’t overmix!
- Heat oil in a deep fryer or large pot to 375°F. Use a candy thermometer to keep the temperature steady.
- Drop tablespoon-sized balls of dough into the hot oil. Fry in batches to avoid crowding, about 2-3 minutes per side until golden brown.
- Transfer the donuts to a paper towel-lined plate to drain any excess oil. Let them cool slightly.
- Once cool enough to handle, use a piping bag to inject each donut with a generous amount of marshmallow fluff.
- Dust the filled donuts with powdered sugar before serving.
Expect a crispy exterior giving way to a soft, fluffy interior with a sweet marshmallow surprise. Serve warm with a drizzle of caramel for an extra indulgent treat.
Sweet Potato Cheesecake with Marshmallow Swirl
Perfect for when you’re craving something sweet but want to keep it a tad healthier. This sweet potato cheesecake with a marshmallow swirl is your go-to dessert that feels indulgent yet wholesome.
Ingredients
- 2 cups of mashed sweet potatoes (the smoother, the better)
- 1 1/2 cups of cream cheese, softened (because nobody likes lumps)
- 3/4 cup of sugar (for that sweet, sweet love)
- 2 eggs (the glue that holds dreams together)
- 1 tsp of vanilla extract (a splash of magic)
- 1/2 cup of marshmallow fluff (for swirling like a pro)
- A couple of graham crackers, crushed (for that crunchy base)
- 1/4 cup of melted butter (to bind the base together)
Instructions
- Preheat your oven to 350°F. No guesses here, precision is key.
- Mix the crushed graham crackers with melted butter until it feels like wet sand. Press firmly into the bottom of your pan to create the base.
- Beat the cream cheese and sugar together until smooth. Tip: Scrape the sides of the bowl to ensure everything is evenly mixed.
- Add the mashed sweet potatoes, eggs, and vanilla extract to the cream cheese mixture. Blend until you’ve got a smooth, dreamy batter.
- Pour the batter over the graham cracker base. Now, dollop the marshmallow fluff on top and use a knife to swirl it into the batter. Tip: Don’t overmix; you want those beautiful swirls.
- Bake for 45 minutes or until the edges are set but the center still has a slight jiggle. Tip: The cheesecake will continue to set as it cools, so patience is a virtue.
- Let it cool to room temperature, then chill in the fridge for at least 4 hours. Yes, waiting is the hardest part.
Absolutely creamy with a hint of earthy sweetness from the potatoes, balanced by the fluffy marshmallow swirl. Serve it with a drizzle of caramel or a sprinkle of cinnamon for an extra kick.
Sweet Potato Brownies with Marshmallow Frosting
Bake these sweet potato brownies with marshmallow frosting and watch them disappear faster than you can say ‘dessert’! They’re the perfect blend of fudgy, sweet, and oh-so-gooey.
Ingredients
- 1 cup mashed sweet potato (about 1 medium)
- 1/2 cup melted coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1 cup mini marshmallows
- A splash of milk (any kind)
Instructions
- Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a large bowl, mix the mashed sweet potato, melted coconut oil, eggs, and vanilla extract until smooth.
- Add the cocoa powder, almond flour, salt, and maple syrup to the bowl. Stir until just combined—don’t overmix!
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25 minutes, or until a toothpick comes out mostly clean. Tip: The brownies will continue to set as they cool.
- While the brownies are still warm, sprinkle the mini marshmallows evenly over the top.
- Return the pan to the oven for 3-5 minutes, just until the marshmallows are puffy and golden. Tip: Keep an eye on them—they can go from perfect to burnt in seconds!
- Let the brownies cool completely before slicing. Tip: For clean cuts, use a knife dipped in hot water.
Gooey marshmallow meets rich chocolate in every bite. Serve these brownies slightly warmed with a scoop of vanilla ice cream for the ultimate indulgence.
Sweet Potato Muffins with Marshmallow Streusel
Let’s bake something that’ll make your kitchen smell like a cozy autumn day—no matter the season. These muffins are your next obsession, trust us.
Ingredients
- 1 1/2 cups mashed sweet potatoes (cooled)
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- A couple of eggs
- A splash of vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 1 tsp cinnamon
- 1/2 cup mini marshmallows
- 1/4 cup flour (for streusel)
- 2 tbsp cold butter (for streusel)
- 2 tbsp brown sugar (for streusel)
Instructions
- Preheat your oven to 375°F and line a muffin tin with papers.
- In a bowl, whisk together the sweet potatoes, brown sugar, oil, eggs, and vanilla until smooth.
- Tip: For extra fluffy muffins, let the wet ingredients sit for 5 minutes before adding dry.
- In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet until just combined—don’t overmix!
- Divide the batter evenly among the muffin cups, filling each 3/4 full.
- For the streusel, mix the 1/4 cup flour, cold butter, and 2 tbsp brown sugar until crumbly. Sprinkle over the muffins.
- Tip: Use your fingers to press the streusel slightly into the batter so it sticks.
- Bake for 20 minutes, then top each muffin with mini marshmallows.
- Return to the oven for 5 more minutes, or until the marshmallows are golden.
- Tip: Watch closely—marshmallows go from golden to burnt in seconds!
- Let cool in the tin for 5 minutes, then transfer to a wire rack.
Warm from the oven, these muffins are a dream—moist, fluffy, with a gooey marshmallow top. Serve them with a drizzle of caramel for extra decadence.
Sweet Potato Cookies with Marshmallow Drizzle
Forget everything you know about cookies—these sweet potato delights with a gooey marshmallow drizzle are about to blow your mind.
Ingredients
- 1 cup of mashed sweet potato (cooled)
- 1/2 cup of softened butter
- 3/4 cup of brown sugar
- 1 egg
- 1 tsp of vanilla extract
- 1 1/2 cups of all-purpose flour
- 1 tsp of baking powder
- 1/2 tsp of cinnamon
- A pinch of salt
- 1/2 cup of mini marshmallows
- A splash of milk
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until fluffy.
- Beat in the egg, then mix in the vanilla and mashed sweet potato.
- Tip: Make sure your sweet potato is cool to avoid melting the butter.
- Whisk together the flour, baking powder, cinnamon, and salt in another bowl.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Drop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, until the edges are just golden.
- Tip: Don’t overbake; they’ll firm up as they cool.
- While the cookies cool, melt the marshmallows with a splash of milk in the microwave in 30-second bursts, stirring until smooth.
- Drizzle the marshmallow mixture over the cookies.
- Tip: For a prettier drizzle, use a piping bag or a zip-top bag with the corner snipped off.
Every bite is a perfect mix of soft, spiced cookie and sticky-sweet marshmallow. Try stacking them with a scoop of vanilla ice cream for an epic dessert sandwich.
Summary
Filled with irresistible flavors, our roundup of 19 decadent sweet potato recipes with marshmallows is your go-to guide for any occasion. Whether you’re craving comfort or celebrating, these dishes promise to delight. We’d love for you to try them, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy cooking!
