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Mallow Sweet Potato Bake


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!

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Rate this recipe 4.5/5 (13 Votes)


  • 6 large sweet potatoes
  • 3 tablespoons butter
  • 1 (8-ounce) can 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 pecans, chopped


Servings 12
Preparation time 70mins
Cooking time 110mins
Adapted from


Step 1

Preheat oven to 400°F. Scrub and pierce sweet potatoes. Bake 45 to 55 minutes or until tender. Reduce oven setting to 350°F.

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.

Transfer to an 11x7-inch baking dish coated with cooking spray. Cover and bake 30 minutes.

Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8 to 10 minutes longer or just until marshmallows are puffed and lightly browned.

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