Ingredients

The following ingredients have 2 Servings
  • 4 small Sweet Potatoes ((about 8 oz each; see note))
  • 2 Tbsp Cooking Oil ((I use avocado or grapeseed oil))
  • 4 Tbsp Unsalted Butter
  • 1 Tbsp Light Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 3 cups Mini Marshmallows
  • 1 cup Pecan Halves, chopped

Instruction

  • Heat oven to 400°F.
  • Scrub potatoes clean and dry with a dishtowel. Slice each potato in half lengthwise. Rub on all sides with oil and place, cut-side down on a sheet pan. Sprinkle the peels of the potatoes with some salt.
  • Transfer the sheet pan to the oven and roast the potatoes until they can be easily pierced with a fork, 25 to 30 minutes.
  • Remove the potatoes and use tongs to flip them over so the cut-side is facing up. Let them cool for a few minutes.
  • While the potatoes cool, heat the butter in the microwave just until melted (use the defrost button which will keep the butter from overheating as it melts).
  • Stir brown sugar, cinnamon, and salt into the melted butter.
  • Working carefully (the potatoes will still be hot; I find it helpful to hold them steady with a dishtowel in one hand), take a fork and scrape / mash the flesh of the potato, leaving the skin intact.
  • Spoon the butter mixture over the flesh of the potatoes and go back with your fork, gently combining the mixture with the sweet potatoes.
  • Press mini marshmallows into the potatoes. Scatter chopped pecans over the tops so that some fall between the marshmallows.
  • Return the potatoes to the oven and continue baking until marshmallows are very soft and golden brown, 10 to 12 minutes.
  • Serve immediately.