No matter how your family enjoys their sweet potatoes, everyone will rave over this crowd-pleasing dish. Want to top with all marshmallows? Use 2 cups instead of 1. All pecans? Top with 1 1⁄2 cups instead of 3⁄4 cup.
Do-Ahead Tip:Assemble and refrigerate this dish 2 days ahead of time; bring to room temperature before topping the sweet potatoes with marshmallows and pecans and baking.
Sweet Potatoes Topped Your Way
2014-11-05 23:16:16
Yield: approximately 6 servings
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1⁄2 cup plus 2 tablespoons cane syrup, divided, such as Steen’s
- 2 tablespoons butter
- 1 teaspoon grated fresh ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 cup miniature marshmallows
- 3⁄4 cup coarsely chopped pecans
Instructions
- Preheat oven to 350°. Spray a 2-quart baking dish or cast-iron skillet with nonstick cooking spray.
- In a large saucepan, add sweet potatoes and water to cover by 2 inches; bring to a boil over medium-high heat. Cook until very tender, 10 to 12 minutes. Drain.
- In a large bowl, combine sweet potatoes, 1⁄2 cup cane syrup, butter, ginger, cinnamon, and salt; mash to desired consistency. Spoon into prepared dish. Arrange marshmallows over half of sweet potatoes; arrange pecans over remaining side.
- Bake until marshmallows are golden brown, approximately 25 minutes. Drizzle pecan side with remaining 2 tablespoons cane syrup; lightly drizzle marshmallow side, if desired.
Taste of the South https://tasteofthesouthmagazine.com/