Get ready to transform your ordinary sweet potatoes into a mouthwatering dessert-like side dish that will have everyone at the table begging for seconds! These baked sweet potatoes are not just a simple side dish - they're a culinary experience that combines the natural sweetness of perfectly roasted sweet potatoes with a decadent marshmallow and pecan topping that screams holiday comfort. Whether you're looking to impress your family at Thanksgiving or simply craving a luxurious twist on a classic vegetable, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes
- 1 cup mini marshmallows
- 1/2 cup pecans, chopped
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil to catch any drippings and make cleanup easier.
- Wash the sweet potatoes thoroughly under cool running water, scrubbing gently with a vegetable brush to remove any dirt. Pat them dry completely with clean kitchen towels.
- Using a fork, pierce each sweet potato 4-5 times around its surface. This allows steam to escape during baking and prevents potential splitting.
- Rub each sweet potato lightly with olive oil and sprinkle with a pinch of salt. This helps create a crispy skin and enhances natural flavors.
- Place the sweet potatoes directly on the prepared baking sheet and bake in the preheated oven for 35-40 minutes. They are done when a fork can easily pierce the flesh and they feel soft when gently squeezed.
- While potatoes are baking, prepare the topping. In a small bowl, mix chopped pecans, brown sugar, and cinnamon until well combined.
- Once sweet potatoes are tender, remove from oven and carefully slice open lengthwise. Gently fluff the interior with a fork.
- Sprinkle the pecan-sugar mixture evenly over each sweet potato, then top with mini marshmallows.
- Return the sweet potatoes to the oven and broil for 2-3 minutes, watching carefully to prevent burning. The marshmallows should become golden brown and slightly puffy.
- Remove from oven and let cool for 2-3 minutes. Serve immediately while marshmallows are still warm and gooey.
Tips
- Choose the Right Sweet Potatoes: Look for medium-sized sweet potatoes that are firm and free of bruises for the best texture and flavor.
- Don't Skip the Piercing: Always pierce the potatoes with a fork before baking to prevent potential explosions and allow steam to escape.
- Oil and Salt Trick: Lightly rubbing the potatoes with olive oil and a pinch of salt helps create a crispy skin and enhances their natural flavors.
- Watch the Broiling Carefully: When adding marshmallows, keep a close eye on the oven. They can go from perfectly golden to burnt in seconds.
- Serve Immediately: The marshmallow topping is best enjoyed while still warm and gooey, so time your serving carefully.
- Make-Ahead Option: You can partially prepare these by baking the sweet potatoes ahead of time and adding the topping just before serving.
- Customize Your Topping: Feel free to experiment with different nuts or add a sprinkle of sea salt for extra depth of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
