Sunday Sweet Potatoes
Transform your Sunday dinners with the irresistible charm of Sunday Sweet Potatoes—an oven-baked masterpiece that combines tender, caramelized sweet potatoes with an indulgent buttery glaze. Infused with the warm flavors of brown sugar, cinnamon, nutmeg, and a touch of vanilla, these sweet potatoes are taken to the next level with a generous sprinkling of toasted pecans and, if desired, golden-broiled mini marshmallows for a decadent finish. Perfect as a comforting side dish or even a dessert, this recipe comes together with minimal prep and is ready in just over an hour, making it ideal for relaxing weekend meals. Whether you're hosting family or savoring some quiet time, Sunday Sweet Potatoes will add the perfect touch of coziness and sweetness to your table.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup pecans
- 1 cup mini marshmallows (optional)
- 1 as needed olive oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or cooking spray.
Wash and scrub the sweet potatoes thoroughly. Pat them dry and pierce each one several times with a fork to allow steam to escape while baking.
Place the sweet potatoes directly onto the prepared baking sheet. Bake in the preheated oven for 45-60 minutes, or until the potatoes are tender and can be easily pierced with a fork.
While the sweet potatoes are baking, prepare the glaze. In a small saucepan over low heat, melt the unsalted butter. Stir in the brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and salt until combined. Remove from heat and set aside.
Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly. Slice each potato down the middle lengthwise, being careful not to cut all the way through, and gently fluff the insides with a fork.
Drizzle the glaze evenly over the opened sweet potatoes, allowing it to seep into the fluffy flesh.
Sprinkle the pecans evenly on top of the potatoes. If using mini marshmallows, add them on top as well.
Turn the oven to broil and return the sweet potatoes to the oven for 2-3 minutes, or until the marshmallows are golden and toasted (if using). Keep a close eye to avoid burning.
Serve the sweet potatoes warm as a delightful side dish or dessert option. Enjoy your Sunday Sweet Potatoes!
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 63.1 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
