Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375°F (190°C). Boil sweet potatoes until tender, about 15 minutes, then drain.
- In a large bowl, mash the sweet potatoes. Add melted butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
- Pour mixture into a greased baking dish and spread evenly.
- Top with mini marshmallows and chopped pecans.
- Bake for 20-25 minutes until marshmallows are golden and topping is crispy.
Notes
- For a dairy-free version, use coconut milk and vegan marshmallows.
- Adjust cinnamon and nutmeg to taste for preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
