This No Boil Candied Sweet Potato Casserole is such an easy Thanksgiving side dish recipe, that you’ll want to make it any time of the year!
Sweet potatoes are just pure awesomeness.
I especially love my Slow Cooker Sweet Potato Casserole and these savory Roasted Sweet potatoes with Carrots…but what always steals my heart, is the brown sugar and butter drenched, marshmallow topped, super tender sweet potato casserole.
Now before you go chasing me with broomsticks and pitchforks, this whole casserole only calls for 4 tablespoons of butter and 4 tablespoons of brown sugar. Not too bad, right?!
I mean, there are 2 cups of mini marshmallows on top, but you have to live once in a while… right?
What makes this sweet potato casserole even more special is that you don’t have to pre-boil the sweet potatoes!
I hate dealing with piping hot taters and trying to peel and slice them without scorching your hands. Who needs that?!
I cut the sweet potatoes into 1/4inch thick slices and layered them in my casserole dish in a fun swirly pattern. To quicken the slicing process I used my trusty mandolin. I cut 6 sweet potatoes in less than a minute. Fist bump.
Once the potatoes are in the dish, pour in 1/3 cup water and cover tightly with tin foil. Bake them for about 50 minutes till they’re nice and tender.
Carefully open one end of the foil and drain the water from the dish. Then just drizzle the brown sugar butter mixture over the top, cover and bake for an additional 10 minutes.
Top the casserole with the marshmallows if desired and bake for another 10 minutes.
I could NOT keep my hands off of this!
The sweet sauce and tender potatoes are a classic match made in heaven.
I may have eaten 3 servings of this.
Can you blame me?
You’re going to want this one on your table.
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No Boil Candied Sweet Potato Casserole
- 6 large sweet potatoes, peeled and sliced 1/4 inch thick
- 1/3 cup water
- 4 tbsp butter
- 4 tbsp brown sugar
- 1/2 tsp cinnamon
- salt, a dash
- 3 tbsp water
- 2 cups miniature marshmallows
- Preheat oven to 350 degrees F.
- Arrange the sliced sweet potatoes in a lightly greased 7x11 inch casserole dish. Pour in 1/3 cup water and cover tightly with foil. Bake for 50 minutes or until tender. Carefully drain excess water out of pan.
- Melt the butter in pan over medium heat and add the brown sugar, cinnamon, salt and 3 tbsp of water. Stir till smooth and bubbly, then drizzle over potatoes. Cover again with foil and cook 10 minutes. Uncover and top with marshmallows. Cook 10 more minutes. Enjoy!
I have never tried sweet potatoes with marshmallow 😮 Thank you for sharing the recipe! It looks so easy
Thank you for the recipe, I’m going to give it a go today. I will not only be adding the marshmallows, I’m going to top that with roasted pecans and candied bacon. Boom!
I’ve always cooked the sweet potatoes first to make this, but I’m going to do it your way this year!
Look super yummy. The potatoes look nice.
Thank you Shawn for this wonderful recipe.
You’re very welcome! 🙂
I love the arrangement of the potatoes in the dish and the recipe would be a hit up until the marshmallows for my guys. I think I might try this on the holiday just trying to come up with how to top it differently. The natural would be brown sugar but the recipe already calls for that so might over do the sweetness factor although marshmallows are a sweet treat on to themselves. I’m thinking maybe chopped candied pecans – what do you think. Would I be devoting to far from your dish to take that avenue? I have always been of the mind that a recipe is a starting place and you should alter to your family’s personal taste.
Thanks for the inspiration,
If you’re not a fan of the marshmallows you could try the candied pecans. That would work great too! 🙂