Marshmallow Pecan Sweet Potatoes

Makes 6 - 8 Servings
These sweet potatoes are all dressed up for the festive season with a delicious topping of cinnamon, marshmallows and pecans.
serve with:
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  • 6 large sweet potatoes, same size
  • ½ cup (120g) butter, room temperature
  • ½ cup (75g) pecans, chopped & toasted
  • ½ cup (30g) miniature marshmallows
  • 1 tablespoon (11.5g) brown sugar
  • ½ teaspoon (2.5ml) ground cinnamon
  • ½ cup (60g) all-purpose flour
  • ¼ teaspoon (1.25ml) salt
  • ⅛ cup (30g) butter extra to spread on baked sweet potatoes


Preheat the oven to 400°F/204°C. 

Scrub the potatoes to remove any dirt and prick the surface of each with a fork.  Place them on a parchment covered baking pan.  Bake for 50-60 minutes until fork tender.  

Make the streusel topping while the sweet potatoes are baking.  Mix the butter, brown sugar and flour together in a medium bowl until crumbly.  Add in the cinnamon, salt, pecans and marshmallows until fully combined.  Set aside.

Remove the cooked sweet potatoes from the oven and cut in half.  Lightly butter the top of each and press down with a fork to create a small indentation.  Top each half with the streusel mixture.  Reduce the oven temperature to 350°F/176°C and bake for another 15-20 minutes until the topping is a bubbly golden brown.  

Place on a platter and serve warm.


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