Lily Walker
Course: Side Dish Cuisine: American Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minutes Calories: 316kcal
Let’s get started!
– 3 pounds sweet potatoes peeled and cut into cubes. – 1/2 cup brown sugar packed. – 1/3 cup butter softened. – 1/2 teaspoon vanilla extract – 3/4 cup pecans chopped divided. – 1/4 teaspoon cinnamon or to taste – salt and pepper to taste. – 2 cups miniature marshmallows
1. Adjust the oven rack to the middle position and preheat the oven to 350°F. 2. Put the sweet potatoes into a boiling water kettle. Simmer until the food is fork tender, about 15 minutes. Empty.
1. Adjust the oven rack to the middle position and preheat the oven to 350°F. 2. Put the sweet potatoes into a boiling water kettle. Simmer until the food is fork tender, about 15 minutes. Empty.
3. Mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, and salt and pepper in a big dish or the saucepan the potatoes were cooked in. 4. Spread half of the pecans into the prepared pan after folding them in.
5. Add the marshmallows and the remaining pecans on top. 6. Bake for 25 minutes, or until potatoes are well roasted and marshmallows are golden brown.