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Crispy Marshmallow and Pecan-Topped Sweet Potatoes Recipe
This delicious, crunchy and sweet side dish is the perfect addition to your Thanksgiving feast! Sweet potatoes are roasted in the oven until they’re tender and golden, then topped with a combination of toasted pecans and marshmallows for the perfect crunchy and sweet topping.
Ingredients:
- 4 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup chopped pecans
- 1/2 cup mini marshmallows
- 2 tablespoons butter, melted
Directions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Scrub sweet potatoes and pat dry. Cut into 1-inch cubes.
- In a large bowl, combine sweet potatoes with olive oil, salt, and pepper. Toss to coat.
- Spread sweet potatoes onto the prepared baking sheet. Roast for 25 minutes, or until tender and golden.
- Meanwhile, in a medium skillet over medium heat, toast pecans for 3-4 minutes, stirring frequently, until lightly browned and fragrant.
- When sweet potatoes are done, remove from oven. Sprinkle with toasted pecans and mini marshmallows. Drizzle with melted butter.
- Return baking sheet to oven. Bake for an additional 5 minutes, or until marshmallows are lightly browned and melted. Serve warm.