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top view of a plate of marshmallow and pecan topped baked sweet potatoes
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5 from 1 vote

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
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: Amber Goulden

Ingredients

  • 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

Instructions

  • 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.

Notes

  • For Dairy-Free: substitute your favorite vegan butter substitute or olive oil for the butter.
  • For Vegetarian: use Dandies in place of regular marshmallows.

Nutrition

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