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Candied Sweet Potato and Apple Casserole with Toasted Marshmallows

You are the Candied Sweet Potato and Apple Casserole with Toasted Marshmallows of my eye.

This is a Thanksgiving side dish classic! I have put my own spin on it, and I encourage you to do the same, as this recipe is extremely easy, flexible and fun!


6 medium sweet potatoes or yams, peeled and cut into 2 inch pieces

3 red apples, any varietal, peeled and cut into 1/4 inch chunks

½ cup butter

⅓ cup of light or dark brown sugar

⅓ cup orange juice

½ tsp ground ginger

1 tablespoon cinnamon

½ cup chopped pecans*

1 10 oz bag large marshmallows

*any nut works here, as does eliminating nuts all together


Preheat your oven to 400 degrees. Place sweet potatoes in a pot of salted water and bring to a boil, covered. Boil for 15-20 mins, until a knife can slide through the potatoes with no resistance. Drain your potatoes and set aside. Place apples in a medium sauce pan and add ½ cup butter, ⅓ cup of light or dark brown sugar, ⅓ cup orange juice, ½ teaspoon ground ginger and 1 tablespoon cinnamon. Place pan over medium heat, stirring to combine. Bring to a boil until the apples are soft and the mixture is caramel-like, about 15-20 mins. Add potatoes to your baking dish (8x8, 9x9, size is flexible), pour apple mixture over top and combine. Mix in ½ cup pecans and top with marshmallows. Place in a 400 degree oven and bake for 15-20 mins until the marshmallows are golden brown. Serve warm and enjoy!

This dish can be almost entirely prepared ahead of time, just wait until the last minute before adding marshmallows, baking and serving.


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