Sweet Potato Marshmallow Bake

• 2 lbs sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup miniature marshmallows
• 1/4 cup chopped pecans (optional)
• 2 tbsp milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil sweet potatoes in salted water until tender, about 10 minutes. Drain well.
3. 3 In a large bowl, mix melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract.
4. 4 Add the cooked sweet potatoes and milk to the butter mixture; mash until smooth.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle marshmallows and pecans over the top.
7. 7 Bake for 30-40 minutes, until marshmallows are golden brown.
8. 8 Let cool slightly before serving.

Nutrition

Tips

• For extra crispiness, use a broiler for 1-2 minutes at the end, watching closely to avoid burning.
• If pecans aren't your thing, feel free to swap them out for another nut or omit entirely.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with roasted turkey and cranberry sauce for a classic holiday meal.
• Serve with a dollop of whipped cream for a touch of indulgence.

FAQ