Ingredients

The following ingredients have 4 Servings
  • 3 medium sweet potatoes*
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup candied pecans or pecans, (optional)
  • Flaky sea salt, (to taste)
  • 1 cup mini marshmallows

Instruction

  • Preheat the oven to 450 degrees F. Grease a large baking sheet with nonstick cooking spray and set aside.
  • With a sharp knife, cut the potatoes into thick slices, about 1 1/2-inch thick.
  • Bring a large pot of water to boil. Gently place the sweet potatoes in the boiling water and cook until fork tender, about 15 to 20 minutes. Drain well.
  • Place the potatoes on the prepared baking sheet and use a fork to lightly smash each piece. Don’t press too hard or they will break apart. You can also use a bottom of a glass and press down. Try to keep them in one piece.
  • Drizzle the olive oil evenly over the smashed potatoes. Place the sheet in the oven and roast for 25 to 30 minutes, or until golden and crispy.
  • While the potatoes are roasting, brown the butter. In a small skillet, melt the butter over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a small bowl. Add the maple syrup and cinnamon. Stir until combined.
  • When the potatoes are crispy, remove the pan from the oven. Turn the oven to broil.
  • Use a spoon to drizzle the brown butter mixture evenly over the smashed potatoes. Sprinkle the pecans on top and sprinkle with a little flaky sea salt. Place the mini marshmallows on top and place the baking sheet back in the oven. Broil just until the marshmallows are browned, about 1 to 2 minutes. Don’t walk away, watch them closely.
  • Remove from the oven and serve warm.