Description
A delightful side dish combining creamy sweet potatoes with crunchy pecans and fluffy marshmallows, perfect for any occasion.
Ingredients
Scale
- 4 large sweet potatoes
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 2 cups mini marshmallows
- 1 cup chopped pecans
Instructions
- Place sweet potatoes in the Instant Pot with a cup of water and steam for about 12 minutes until fork-tender. Let them cool slightly before handling.
- Peel and transfer the steamed sweet potatoes to a mixing bowl. Add brown sugar, vanilla extract, and heavy cream, and mash until incredibly smooth.
- Pour the mashed sweet potato mixture into a 9×13-inch baking dish, smoothing it evenly.
- Evenly sprinkle mini marshmallows across the top, followed by a generous layer of chopped pecans.
- Place in a preheated oven at 350°F and bake for 20-25 minutes, or until the marshmallows are golden and toasty. Serve warm.
Notes
For best flavor, choose firm sweet potatoes and consider adding a pinch of cinnamon or nutmeg for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 34g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg