Sweet Potatoes with Marshmallow Creme Sauce
Elevate your holiday side dish game with these indulgent Sweet Potatoes with Marshmallow Creme Sauce—an irresistible blend of caramelized sweetness and velvety richness. Perfectly roasted sweet potatoes are tender and flavorful, topped with a luscious homemade marshmallow creme sauce infused with cinnamon, brown sugar, and vanilla for added warmth and depth. A sprinkle of toasted pecans adds a delightful crunch, making this dish the ultimate crowd-pleaser. Ready in just over an hour, it’s the ideal comfort food for Thanksgiving, family dinners, or whenever you're craving something sweet and satisfying. Serve these baked sweet potatoes piping hot for a show-stopping centerpiece that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 large Sweet potatoes
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Unsalted butter
- 2 tablespoons Brown sugar
- 0.25 cup Heavy cream
- 1 cup Marshmallow creme
- 1 teaspoon Vanilla extract
- 0.5 cup Pecans (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and scrub the sweet potatoes thoroughly, then dry them with a kitchen towel. Pierce each sweet potato multiple times with a fork to allow steam to escape while baking.
Rub each sweet potato with olive oil and sprinkle with a pinch of salt. Place them on the prepared baking sheet.
Bake the sweet potatoes in the preheated oven for 45-60 minutes, or until they are tender and can be easily pierced with a fork.
While the sweet potatoes bake, prepare the marshmallow creme sauce. In a small saucepan over medium heat, melt the butter.
Whisk in the brown sugar, cinnamon, and heavy cream, stirring until the mixture is smooth and bubbly. Reduce the heat to low.
Add the marshmallow creme to the saucepan and stir until it is fully incorporated and the sauce is velvety. Stir in the vanilla extract and remove from heat.
If using pecans, toast them in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until aromatic and lightly browned. Set aside.
Once the sweet potatoes are done baking, carefully slice them open lengthwise and lightly fluff the inside with a fork.
Drizzle a generous amount of the marshmallow creme sauce over each sweet potato. Top with toasted pecans, if desired.
Serve immediately while warm and enjoy this sweet and creamy treat!
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1767 mg | 77% | |
| Total Carbohydrate | 373.1 g | 136% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 212.8 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 277 mg | 6% | |
*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.
