Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
- 1 cup caramel sauce
- 1 cup toasted mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375°F (190°C). Peel and slice sweet potatoes into 1/2-inch rounds.
- Arrange in a greased baking dish.
- Mix brown sugar, melted butter, heavy cream, vanilla, cinnamon, nutmeg, and salt in a bowl.
- Pour over the sweet potatoes evenly.
- Bake uncovered for 35-40 minutes until tender and caramelized.
- Remove from oven, drizzle with caramel sauce, and top with toasted marshmallows and pecans.
- Return to oven for an additional 10 minutes until marshmallows are golden and sauce is bubbly.
Notes
- Optional: Add a sprinkle of sea salt on top before serving for enhanced flavor.
- Use fresh sweet potatoes for the best texture and sweetness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Baking, glazing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 20 mg