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Mallow Sweet Potato Bake

Total Time

Prep: 70 min. Bake: 40 min.


12 servings

Put a spin on a Thanksgiving classic with this sweet potato bake. This festive-looking side captures the flavors of sweet potatoes, marshmallows and tart cranberries! —Delores Nickerson, Muskogee, Oklahoma
Mallow Sweet Potato Bake Recipe photo by Taste of Home


  • 6 large sweet potatoes
  • 3 tablespoons butter
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup dried cranberries, divided
  • 1/3 cup orange juice
  • 3/4 teaspoon salt
  • 2/3 cup miniature marshmallows
  • 1/3 cup chopped pecans


  1. Preheat oven to 400°. Scrub and pierce sweet potatoes. Bake 45-55 minutes or until tender. Reduce oven setting to 350°.
  2. Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.
  3. Transfer to an 11x7-in. baking dish coated with cooking spray. Cover and bake 30 minutes.
  4. Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned.

Nutrition Facts

2/3 cup: 179 calories, 5g fat (2g saturated fat), 8mg cholesterol, 187mg sodium, 32g carbohydrate (17g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

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