Creamy sweet potatoes are lightly sweetened and seasoned, then mashed and topped with crunchy pecans and marshmallows. It's all baked up until toasty brown and yummi!
1.75poundscooked sweet potatoes(OR 29-ounce can, drained of all liquid)
¼cupbrown sugar substitute or brown sugar, packed
2Tablespoonsmaple syrup
3Tablespoonsunsalted buttersoftened
1teaspoonsalt
1teaspoonground cinnamon
½teaspoonvanilla extract
½cupfinely chopped pecansdivided in half
non-stick cooking spray
1cupvegan mini marshmallowsor regular mini marshmallows
Instructions
Heat oven to 375 degrees F. Grease the inside of an 11 x 7-inch baking dish with non stick cooking spray.
Place potatoes into a large mixing bowl. Add sugar, butter, salt, cinnamon, and vanilla extract; Mash mixture with a potato masher.
Stir in 1/4 cup of pecans.
Spread potato mixture into an even layer in the prepared baking dish. Sprinkle remaining 1/4 cup of pecans over the mixture, then top with marshmallows.
Bake at 375 F. for 20 minutes or until marshmallows are toasted. Remove pan from oven and serve while warm.
If covered well and refrigerated, leftovers will stay good for up to 5 days. Reheat in a dish covered with aluminum foil in oven at 350 degrees F. for 15-20 minutes, or microwave uncovered for 2-3 minutes.