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brown sugar pecan stuffed sweet potato - featured image

Cozy Brown Sugar Pecan Stuffed Sweet Potato Recipe with Marshmallow Topping

  • Author: Lena
  • Total Time: 65 minutes
  • Yield: 4 servings 1x

Description

A comforting and indulgent sweet potato dessert featuring a cinnamon-spiced brown sugar pecan filling topped with toasted mini marshmallows. Perfect for cozy seasonal gatherings or a sweet treat any time.

Ingredients

Scale
  • 4 medium to large sweet potatoes
  • 1/2 cup dark brown sugar (or light brown sugar)
  • 1/2 cup chopped pecans (fresh or toasted)
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional)
  • 1 cup mini marshmallows

Instructions

  1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pat them dry. Prick each a few times with a fork for even cooking.
  2. Bake the sweet potatoes directly on the oven rack or on a baking sheet for about 45-50 minutes, or until tender when pierced with a fork.
  3. While potatoes bake, prepare the pecan filling: In a medium bowl, combine brown sugar, chopped pecans, softened butter, cinnamon, and salt. Mix until well blended and sticky enough to hold together.
  4. Remove the sweet potatoes from the oven and let cool about 10 minutes. Slice each lengthwise down the center, being careful not to cut all the way through.
  5. Carefully scoop out most of the flesh into a bowl, leaving about a 1/4-inch shell to keep the shape. Fluff the sweet potato flesh with a fork or masher.
  6. Mix the sweet potato flesh with half of the pecan mixture and vanilla extract (if using), folding gently to keep it light. Adjust cinnamon or sugar to taste.
  7. Spoon the sweet potato mixture back into the skins, mounding slightly. Sprinkle the remaining pecan topping evenly over each potato.
  8. Top generously with mini marshmallows, covering the pecan layer fully.
  9. Return the stuffed potatoes to the oven and bake at 400°F (200°C) for another 10-15 minutes, or until marshmallows are golden brown and puffed. Watch closely to prevent burning.
  10. Remove from oven and let cool briefly before serving.

Notes

For extra toasty marshmallows, switch oven to broil for the last 1-2 minutes, watching carefully to avoid burning. Wrapping sweet potatoes in foil speeds cooking but softens skins. Toast pecans beforehand for extra flavor. Use vegan butter and marshmallows for a dairy-free/vegan version. Variations include swapping pecans for other nuts or seeds, adding spices like nutmeg or ginger, or adding a swirl of cream cheese for creaminess.

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed sweet pota
  • Calories: 335
  • Sugar: 22
  • Sodium: 150
  • Fat: 12
  • Saturated Fat: 4
  • Carbohydrates: 50
  • Fiber: 5
  • Protein: 3

Keywords: sweet potato dessert, brown sugar, pecans, marshmallow topping, cozy recipe, autumn dessert, holiday side dish, easy dessert

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Find it online: https://neurioxdesign.com/cozy-brown-sugar-pecan-stuffed-sweet-potato-recipe-with-marshmallow-topping/