Marshmallow-Topped Candied Sweet Potatoes
Servings: 8 Servings
Ingredients
- 2 to 3 pounds sweet potatoes peeled, skinned, and diced
- ½ cup unsalted butter
- 4 cups mini marshmallows
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- ½ cup light brown sugar
- ½ cup pecans chopped; optional
Instructions
- First, preheat your oven to 350°F. Wash the sweet potatoes, and boil them until they're fork tender.2 to 3 pounds sweet potatoes
- Remove the potatoes from the boiling water, and allow them to cool until you're able to easily handle them. Skin the potatoes and dice them into 1 inch chunks. Place the chunks into a 9 x 13 - inch baking dish.
- Next, melt the butter, brown sugar, cinnamon, ginger, and vanilla extract. Stir to combine, and carefully pour over the top of the sweet potatoes.½ cup unsalted butter, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ½ cup light brown sugar, 1 teaspoon pure vanilla extract
- Top the sweet potatoes with marshmallows and pecans, and place the dish in the oven for 10 to 12 minutes or until the marshmallows are golden brown.4 cups mini marshmallows, ½ cup pecans
- Serve while hot, and store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are based on the ingredients and 1/2 cup serving size. Actual calories may vary. You can use four cups of marshmallows to make your candied sweet potatoes look like our version. The dish can be stored in a sealed container in your fridge for up to three days.
Nutrition Facts
Marshmallow-Topped Candied Sweet Potatoes
Serving Size
4 ounces
Amount per Serving
Calories
376
% Daily Value*
Fat
16
g
25
%
Saturated Fat
8
g
40
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
31
mg
10
%
Sodium
178
mg
7
%
Potassium
433
mg
12
%
Carbohydrates
58
g
19
%
Fiber
4
g
16
%
Sugar
33
g
37
%
Protein
3
g
6
%
Vitamin A
16446
IU
329
%
Vitamin C
3
mg
4
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
