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As the air turns crisp and the leaves begin to fall, the aroma of baking sweet potatoes fills kitchens across the country, heralding the arrival of the holiday season. One dish that has become a staple on many festive tables is the Candied Pecan Sweet Potato Bake. This delightful blend of creamy sweet potatoes, crunchy candied pecans, and fluffy marshmallows has a way of bringing families together, creating a comforting and indulgent side dish that pairs perfectly with holiday feasts.

Candied Pecan Sweet Potato Bake

A delightful twist on a classic dish.
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Ingredients
  

4 medium sweet potatoes, peeled and cubed

½ cup brown sugar

¼ cup unsalted butter, melted

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon vanilla extract

1 cup miniature marshmallows

1 cup pecan halves

¼ cup maple syrup

Pinch of salt

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, boil the cubed sweet potatoes for about 15-20 minutes, or until tender. Drain and set aside.

      In a mixing bowl, mash the cooked sweet potatoes until smooth.

        Add the brown sugar, melted butter, cinnamon, nutmeg, vanilla extract, and salt. Mix until everything is well combined.

          Spread the sweet potato mixture evenly in a greased 9x13 inch baking dish.

            In a separate bowl, combine the pecan halves and maple syrup. Toss to coat the pecans evenly.

              Sprinkle the pecan mixture over the sweet potato layer and then top with miniature marshmallows.

                Bake in the preheated oven for 25-30 minutes or until the marshmallows are golden brown and bubbly.

                  Remove from the oven and let it cool slightly before serving.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 8