Rated 5 out of 5 stars from over 1k reviewers, this recipe is a definite winner. It’s a clever take on the traditional candied sweet potato casserole that involves twice baking the potatoes for improved texture and taste; yet still features all your favorite flavors from pure maple syrup to toasted marshmallows.

Recipe by: Grace Parisi with Food & Wine


  • 9 sweet potatoes, about 12 ounces each
  • 1 tablespoon canola or vegetable oil
  • 1 stick (8 tablespoons) unsalted butter, cut into tablespoons
  • 1/3 cup pure maple syrup, preferably grade B
  • 3/4 teaspoon ground cinnamon
  • Salt
  • Cayenne pepper
  • 3 cups mini marshmallows

For full recipe click here.

The featured image is a stock photo by sheri silver on Unsplash meant to represent this dish.