Marshmallow & Pecan Topped Sweet Potato Bake
- a nutty twist on a traditional holiday favorite -

Posted on November 16, 2015

Marshmallow & Pecan Topped Sweet Potato Bake

Servings: 12


3 (15-ounce) cans sweet potatoes, drained

1/4 cup melted margarine or butter

1/4 cup firmly packed brown sugar

1/2 teaspoon salt

15 large marshmallows

1/2 cup chopped pecans


Heat oven to 350° F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place sweet potatoes in sprayed baking dish. Pour margarine over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows, then chopped pecans. Bake at 350° F for 25 to 30 minutes or until potatoes are completely heated and marshmallows are lightly browned (or to preference).

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