There’s something magical about the combination of tender sweet potatoes and a silky, sweet cream sauce. In this recipe, the potatoes are cut into hearty chunks instead of mashed, giving each bite a satisfying texture. A luscious brown sugar and marshmallow sauce coats the pieces, creating a warm and cozy flavor that feels like the holidays in every forkful. It’s a show-stopping side dish perfect for Thanksgiving, Christmas, or any family celebration.
Ingredients for Rosie’s Holiday Sweet Potato Bake with Creamy Marshmallow Sauce
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8 large sweet potatoes
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3/4 cup (150 g) firmly packed brown sugar
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3 tablespoons (42 g) butter
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1 pint (480 ml) whipping cream
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4 tablespoons (32 g) all-purpose flour
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1 teaspoon (6 g) salt
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1 1/4 cups (60 g) mini marshmallows
How to Make Rosie’s Holiday Sweet Potato Bake with Creamy Marshmallow Sauce
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Boil the sweet potatoes, checking them periodically so they don’t become mushy. Remove each potato from the water as soon as it’s cooked through. Slice in half, peel, and allow to cool—either for a few hours or overnight. Cut into 1-inch (2.5 cm) pieces and arrange in a buttered 9 x 13-inch (23 x 33 cm) baking dish.
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In a saucepan, melt the butter. Stir in the flour and salt to create a light roux. Gradually whisk in the whipping cream until slightly thickened.
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Add the brown sugar and mini marshmallows to the sauce, stirring until melted and smooth.
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Pour the sauce evenly over the sweet potatoes. Bake at 350°F (175°C) until heated through. For an extra touch, sprinkle more mini marshmallows on top before baking. Serve warm and enjoy!
A Holiday Side That Steals the Show
This dish is more than just a side—it’s a centerpiece on the table. The creamy sauce, sweet hints of brown sugar, and soft marshmallows elevate the naturally rich flavor of sweet potatoes. Whether served with a roasted turkey, baked ham, or as part of a vegetarian feast, it’s guaranteed to become a family favorite you’ll look forward to making year after year.
