Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup melted unsalted butter
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375°F (190°C).
- Boil sweet potatoes until tender, about 15 minutes. Drain and mash until smooth.
- In a large bowl, combine mashed sweet potatoes, melted butter, heavy cream, brown sugar, cinnamon, nutmeg, and salt. Mix until well incorporated.
- Spread the mixture into a greased baking dish.
- Top with mini marshmallows and chopped pecans.
- Bake for 20-25 minutes until marshmallows are golden and topping is crispy.
Notes
- For a healthier version, substitute marshmallows with a sprinkle of granola before baking.
- Can be prepared a day ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg