Sheet-pan candied smashed sweet potatoes are a fun way to change up the classic sweet potato casserole. The ratio of sweet potato to the melted butter, brown sugar and marshmallow is top-notch.
Naturally, smashed into individual servings, the candied brown sugar spills over the top, and creates a perfect caramel candied bite. I’m not a big fan of regular sweet potato casserole, but these candied smashed sweet potatoes are extraordinary. Trust me, when you start to put away leftovers (if there are any), these are already-full-stand-over-the-pan and eat with your fingers good.
The Candied Smashed Sweet Potatoes Topping
This recipe is really simple. Topping takes five ingredients! Butter, cinnamon, brown sugar, mini marshmallows and chopped pecans.
The butter, cinnamon and brown sugar melt together to coat the smashed sweet potato. It spills over on the sheet pan creating an epic sweet caramelization.
The mini marshmallows soften, melt and brown a little making the perfect light pillows of soft and gooey bites.
Topped with crunchy pecans. Pecans give the dish a little crunch that really completes the dish.
Easy to Make Them Ahead
The first steps in the recipe is to cut the potatoes into 1/2 inch thick slices and bake the potatoes at 400F for 25 minutes until they are fork tender-soft. You can do this step the day before or the morning of. Once the potatoes are done, pull them out and smash! You can use the bottom of a glass or hand held potato masher. After they cool, cover with plastic wrap and refrigerate until you are ready to top and bake.
Sheet-Pan Candied Smashed Sweet Potatoes
Ingredients
- 2-3 Sweet Potatoes
- 3 TBSP Olive Oil
- ¼ tsp Kosher Salt
- ¼ cup Butter
- 2 TBSP Ground Cinnamon
- ½ cup Brown Sugar
- 5 oz Mini Marshmallows
- 2 oz Chopped Pecans
Instructions
- Preheat the oven to 400F
- Cut the sweet potatoes into about ½ inch slices, lay on the sheet pan in a single layer. Drizzle on olive oil and sprinkle on the kosher salt. Bake at 400F for 20-25 minutes until fork-tender and soft enough to smash (not too soft to smoosh).2-3 Sweet Potatoes, 3 TBSP Olive Oil, ¼ tsp Kosher Salt
- Take out of the oven, using the bottom of a glass or a hand potato mashed, smash the sweet potatoes.
- Top the smashed sweet potato with a small slab of butter (a finger nail thickness), sprinkle on cinnamon.¼ cup Butter, 2 TBSP Ground Cinnamon
- Top with brown sugar, until the sweet potato is covered.½ cup Brown Sugar
- Top with mini marshmallows.5 oz Mini Marshmallows
- Bake at 400F for 10 minutes.
- Top with chopped pecans.2 oz Chopped Pecans
- Bake at 400F for 5 minutes.
