Sweet Potatoes with Marshmallows Recipe
Get ready to enjoy some amazing baked Sweet Potatoes with Marshmallows! They come with a mouthwatering brown sugar and pecan streusel topping that’s simply delightful. You can pop them in the oven or use a slow cooker—whichever you prefer! Plus, it only takes 10 ingredients to whip up this tasty dish.
Ingredients
- 2 large sweet potatoes
- ⅓ cup pecans (chopped, divided use)
- 2 Tablespoons butter (room temperature, divided use)
- 2 Tablespoons brown sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon salt
- 1 Tablespoon all-purpose flour
- ⅓ cup miniature marshmallows
Instructions
To Bake
- Preheat the oven to 350 degrees F.
- Spread the pecans onto a baking sheet and place in the oven for 5 minutes until fragrant. Stir halfway through cooking.
- Remove from oven and set aside. Allow to cool completely.
- Turn the oven up to 425 degrees F.
- Spray a baking sheet with non-stick spray or layer with parchment paper.
- With a fork, prick the sweet potatoes on the top and bottom and then place them on a baking sheet.
- Bake for 50 minutes, or until a knife inserted in the center goes in easily.
- Remove from oven and let stand until cool enough to handle but still very warm.
- Cut the potatoes on top lengthwise and push the ends towards the middle so it opens up.
- Scoop out the flesh and place it in a medium bowl. Be careful not to tear the skin too much.
- Set the skins on the prepared baking sheet.
- In a medium bowl, mix 1 tablespoon butter and the brown sugar together until it is a coarse crumble.
- Add the cinnamon, nutmeg, ginger, salt, and half of the pecans.
- Divide the mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely, and then add the filling back to the potato skins on the baking sheet.
- To the other half of the brown sugar mixture, add 1 tablespoon of butter, flour, and remaining pecans. Mix until it is a coarse crumble.
- Top each of the sweet potatoes with the brown sugar mixture and marshmallows.
- Return to the oven and bake or broil until the marshmallows are golden brown. Watch closely so they don’t burn.
Video
Notes
Notes about ingredients and substitutions
- Try chopped candied walnuts instead of pecans.
- For Slow Cooker directions, see “Notes” on the recipe card below.
- Store leftovers in an airtight container in the fridge for 4-5 days.
- Spray a crockpot with non-stick spray.
- Prick the sweet potatoes with a fork a few times on the top and bottom.
- Cook on low for 8 hours or high for 4 hours.
- Preheat your oven to 350°F.
- Spread the pecans onto a baking sheet and place them in the oven for 5 minutes until fragrant. Stir halfway through cooking.
- Remove from oven and set aside. Allow to cool completely.
- Turn the oven up to 400 degrees F.
- Cut the potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in a medium bowl. Be careful not to tear the skin too much.
- Set the skins on a baking sheet sprayed with non-stick spray.
- In a medium bowl, mix 1 tablespoon butter and brown sugar together until it is a coarse crumble.
- Add the cinnamon, nutmeg, ginger, salt, and half of the pecans.
- Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely, and then add the filling back to the potato skins on the baking sheet.
To the other half of the brown sugar mixture, add 1 tablespoon butter, flour and remaining pecans. Mix until it is coarse crumble. - Top each of the sweet potatoes with the brown sugar mixture and marshmallows.
Return to the oven and bake or broil until the marshmallows are golden brown. Watch closely so they don’t burn.
Nutrition
Serving: 1Calories: 496kcalCarbohydrates: 69gProtein: 6gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 30mgSodium: 370mgPotassium: 856mgFiber: 9gSugar: 27gVitamin A: 32422IUVitamin C: 6mgCalcium: 95mgIron: 2mg
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