2 to 3poundssweet potatoespeeled, skinned, and diced
½cupunsalted butter
4cupsmini marshmallows
½teaspoonground cinnamon
¼teaspoonground ginger
1teaspoonpure vanilla extract
½cuplight brown sugar
½cuppecanschopped; optional
Instructions
First, preheat your oven to 350°F. Wash the sweet potatoes, and boil them until they're fork tender.
2 to 3 pounds sweet potatoes
Remove the potatoes from the boiling water, and allow them to cool until you're able to easily handle them. Skin the potatoes and dice them into 1 inch chunks. Place the chunks into a 9 x 13 - inch baking dish.
Next, melt the butter, brown sugar, cinnamon, ginger, and vanilla extract. Stir to combine, and carefully pour over the top of the sweet potatoes.
½ cup unsalted butter, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ½ cup light brown sugar, 1 teaspoon pure vanilla extract
Top the sweet potatoes with marshmallows and pecans, and place the dish in the oven for 10 to 12 minutes or until the marshmallows are golden brown.
4 cups mini marshmallows, ½ cup pecans
Serve while hot, and store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are based on the ingredients and 1/2 cup serving size. Actual calories may vary. You can use four cups of marshmallows to make your candied sweet potatoes look like our version. The dish can be stored in a sealed container in your fridge for up to three days.