Baked Sweet Potatoes with Marshmallow Pecan Topping
These marshmallow-stuffed sweet potatoes are a breeze to make, and the recipe can be easily halved or doubled to suit your needs!
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: Amber Goulden
- 4 medium sweet potatoes about 2 pounds total
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons butter
- 1 1/2 teaspoons sea salt
- 1 teaspoon cinnamon
- 1 cup marshmallows
- 1/2 cup chopped pecans
Preheat the oven to 400 F.
Rub the sweet potatoes with the olive oil, then place on a sheet pan and sprinkle with 1/2 teaspoon of salt. Bake for 40 minutes, or until they can be easily pierced with a fork.
Remove the potatoes from the oven, then make a slit lengthwise in the center of the potato and squeeze the ends to open it.
Add 1 tablespoon butter, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to each potato, mixing it into the sweet potato flesh with a fork.
Top each sweet potato with 1/4 cup marshmallows and 2 tablespoons pecans. Return the sweet potatoes to the oven and bake for 15 minutes, until the marshmallows are browned, then remove from the oven and serve.
- For Dairy-Free: substitute your favorite vegan butter substitute or olive oil for the butter.
- For Vegetarian: use Dandies in place of regular marshmallows.
Calories: 481kcal | Carbohydrates: 63g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1101mg | Potassium: 824mg | Fiber: 8g | Sugar: 21g | Vitamin A: 32422IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 2mg