Ingredients
Scale
- 4 cups sweet potatoes, peeled and chopped
- 1 cup light brown sugar
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1 cup chopped pecans (divided)
- 2 cups mini marshmallows
- 1/2 cup whole milk (or almond milk)
- 2 large eggs
Instructions
- Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
- In a mixing bowl, mash the cooked sweet potatoes and combine with melted butter, brown sugar, cinnamon, milk, and eggs until smooth.
- Fold in half of the chopped pecans and transfer to a greased baking dish.
- Top with mini marshmallows and remaining pecans.
- Preheat oven to 350°F (175°C) and bake uncovered for 25-30 minutes until bubbly and golden.
Notes
- For added flavor, lightly toast the pecans before incorporating them into the dish.
- To customize, swap pecans for walnuts or add coconut flakes for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 24g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 50mg