Marshmallow Sweet Potato Soup

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Yields8 servings
Prep Time30 minutes
Total Time1 hour


4 medium sweet potatoes
2 teaspoons olive oil
1 small garlic clove, minced
1 teaspoon ground cumin
1 teaspoon dried rosemary
1 teaspoon thyme
2 teaspoons turmeric
4 cups chicken or vegetable broth
3 cups Campfire® miniature marshmallows
Kosher salt and black pepper to taste


Bake sweet potatoes in a 475-degree oven for 30 minutes; till fork tender.

Heat the olive oil in a large pot over medium-high heat. Add garlic, sauté 3 minutes or until tender.

Remove skin from sweet potatoes; add to pan along with spices, broth and marshmallows. Bring to a boil.

Cover, reduce heat, and simmer 25 minutes, stirring occasionally.

Season with salt and pepper to taste.

Top with marshmallows

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