Let me tell you about one of my favorite holiday side dishes: Roasted Sweet Potatoes with Marshmallows. This dish is like a cozy hug on a plate, and every time I make it, I’m reminded of the festive dinners at my grandma’s house. I can still hear her laughter mingling with the smell of sweet potatoes roasting in the oven, and let me tell you, nothing beats that savory-sweet aroma!
What makes this recipe stand apart is the contrast between the caramelized sweet potatoes and the gooey marshmallows on top. It might sound like a dessert, but it perfectly complements savory dishes like turkey or glazed ham. Honestly, I could eat this for breakfast, lunch, and dinner—yes, it’s that good!
What’s in Roasted Sweet Potatoes with Marshmallows?
Sweet Potatoes: The star of the show! Rich in vitamins A and C, these beauties are naturally sweet and turn wonderfully caramelized when roasted. I usually go for medium-sized sweet potatoes for the best texture.
Olive Oil: A drizzle of this liquid gold helps to enhance the sweetness while achieving that lovely crispy exterior. I like using extra virgin olive oil for added flavor.
Brown Sugar: This ingredient takes the sweet to a whole new level. It combines beautifully with the natural sweetness of the potatoes, creating a wonderful caramelized coating.
Cinnamon: A sprinkle of this warm spice adds depth and warmth; I can’t resist the cozy cinnamon aroma wafting through the kitchen!
Marshmallows: Mini or regular, these sugary morsels create that deliciously gooey topping. I love using the classic Jet-Puffed marshmallows, but you can go for any brand you like.
Is Roasted Sweet Potatoes with Marshmallows Good for You?
Okay, let’s get real. While Roasted Sweet Potatoes with Marshmallows isn’t exactly health food, it does have some redeeming qualities!
Sweet Potatoes: These colorful tubers are a fabulous source of beta-carotene, which our bodies convert into vitamin A – a fantastic nutrient for eye health. Plus, they’re packed with fiber, which keeps your tummy feeling great.
Marshmallows: Well, they’re pure sugar, so let’s not kid ourselves. A little marshmallow magic never hurt anyone, but moderation is key. If you want to keep it a tad healthier, you could use less marshmallow or even explore alternatives like toasted nuts for crunch.
In essence, this dish is great for celebrating special occasions—just keep in mind that it’s a treat, not a daily staple!
Ingredients List
– 4 medium-sized sweet potatoes (about 2 pounds)
– 2 tablespoons olive oil
– 1/4 cup brown sugar (light or dark)
– 1 teaspoon ground cinnamon
– 1 to 2 cups mini or regular marshmallows
*Serves: 6-8 people; perfect for family gatherings or holiday feasts!*
How to Make Roasted Sweet Potatoes with Marshmallows?
1. **Preheat the Oven:** Start by preheating your oven to 400°F (200°C). This temperature ensures the sweet potatoes caramelize beautifully.
2. **Prep the Sweet Potatoes:** Peel the sweet potatoes and cut them into even 1-inch cubes, which helps them cook evenly.
3. **Coat with Oil and Sugar:** In a large bowl, toss the sweet potato cubes with olive oil, brown sugar, and cinnamon until they’re well-coated. Trust me, the more even the coating, the tastier the caramelization!
4. **Roast:** Spread the sweet potato mixture in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, tossing halfway through, until they’re tender and golden brown.
5. **Add the Marshmallows:** When the sweet potatoes are done roasting, take them out and sprinkle with marshmallows. Return them to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden and bubbly.
6. **Serve:** Remove from the oven, let them cool for a few minutes, and then serve warm. Dig in and enjoy the ooey-gooey goodness!
Sweet Tips and Touches
– **Variations:** Feel free to mix it up! You can add a pinch of nutmeg for an extra touch of warmth or even a splash of maple syrup for a more robust flavor.
– **Serving Suggestions:** These roasted sweet potatoes make a fabulous side dish for any holiday meal or family dinner. They pair perfectly with savory meats and green veggie sides.
– **Leftovers:** If you have any leftovers (which is rare in my house!), they can be stored in an airtight container in the fridge for 2-3 days. Just reheat in the oven to keep that lovely texture!
I truly encourage you to try this recipe! It’s perfect for gatherings, easy to whip up, and has a way of turning even the simplest of meals into something extraordinary. If you give it a try, I’d love to hear how it turns out for you! Happy cooking!