4 lbs sweet potatoes, peeled and cut into 1 inch cubes
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon alcohol-free vanilla extract
2 cups mini marshmallows
1/2 cup chopped pecans
Instructions
Place your peeled and cubed sweet potatoes into a large pot and cover them with cold water. Bring the pot to a boil over medium high heat and cook for about 10 to 15 minutes, or until the potatoes are fork tender but not falling apart. Drain the water thoroughly and return the potatoes to the pot.
While the potatoes are still warm, add the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and alcohol-free vanilla extract. Use a potato masher or an electric hand mixer to blend everything together until the mixture is smooth and creamy. If you like a bit of texture, you can leave a few small chunks of potato intact.
Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with a little bit of butter or oil. Spread the sweet potato mixture evenly into the prepared dish, smoothing the top with a spatula so it bakes consistently.
Sprinkle the chopped pecans evenly over the top of the potato mixture. Then, cover the entire surface with the mini marshmallows. The pecans provide a lovely toasted crunch that contrasts beautifully with the soft marshmallows.
Place the dish in the oven and bake for 20 to 25 minutes. Keep a close eye on it during the last few minutes of cooking. You want the marshmallows to be puffed up and toasted to a beautiful golden brown color without burning. Remove from the oven and let it sit for 5 minutes before serving.
