Sweet Potatoes Topped Your Way

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
Yield: approximately 6 servings
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Ingredients
  1. 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  2. 1⁄2 cup plus 2 tablespoons cane syrup, divided, such as Steen’s
  3. 2 tablespoons butter
  4. 1 teaspoon grated fresh ginger
  5. 1⁄2 teaspoon ground cinnamon
  6. 1⁄2 teaspoon salt
  7. 1 cup miniature marshmallows
  8. 3⁄4 cup coarsely chopped pecans
Instructions
  1. Preheat oven to 350°. Spray a 2-quart baking dish or cast-iron skillet with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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/

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