Baked Sweet Potatoes with Marshmallow Pecan Topping Recipe

By RoketJSquerl

What I’ve done here is recreated all the goodness of a made from scratch sweet potato casserole without all the work of peeling, chopping and mashing the potatoes. These marshmallow and pecan topped sweet potatoes are sure to impress your holiday guests.

Ingredients

• For each sweet potato you’ll also need:
• 1 large sweet potato per person
• 1 tablespoon butter
• 1 tablespoon brown sugar
• a dash pumpkin pie spice
• 2 tablespoons chopped pecans
• 1/4 cup marshmallows

Details

Servings 1
Adapted from blogs.babble.com

Preparation

Step 1

1. Preheat oven to 400 degrees. Wash sweet potatoes well, and scrub with a brush. Prick potatoes with a fork all over. Bake sweet potatoes about 45 minutes, or until soft. You can also microwave your potatoes on high until soft. Microwave cooking temps vary depending on wattage.




2. Melt butter and add sugar and pumpkin pie spice. Mix well. Add pecans and marshmallows and toss well to coat. When potatoes are done, remove from oven and slice them open. Open them up and add marshmallow and pecan topping. Place under the broiler for just a minute or two, until marshmallows are lightly browned. Serve immediately.