Ingredients

The following ingredients have 4 Servings
  • 1.75 pounds cooked sweet potatoes ((OR 29-ounce can, drained of all liquid) )
  • 1/4 cup brown sugar substitute (or brown sugar, packed)
  • 2 Tablespoons maple syrup
  • 3 Tablespoons unsalted butter (softened)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans (divided in half)
  • non-stick cooking spray
  • 1 cup vegan mini marshmallows (or regular mini marshmallows)

Instruction

  • 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.