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Sweet Potato Medallions Topped with Marshmallows and Pecans
Why Make This Recipe
Sweet Potato Medallions with Marshmallows and Pecans is a delightful dish that combines the natural sweetness of sweet potatoes with toasty nuts and gooey marshmallows. This recipe is perfect for holiday gatherings or any family meal. Not only is it delicious, but it also adds a colorful and festive touch to your table. Whether you’re a sweet potato lover or just looking for a new side dish, this recipe is sure to please everyone.
How to Make Sweet Potato Medallions with Marshmallows and Pecans
Ingredients:
- Sweet potatoes
- Butter
- Brown sugar
- Cinnamon
- Nutmeg
- Cloves
- Mini marshmallows
- Chopped pecans
Directions:
- Preheat the oven to 350°F (175°C).
- Peel and slice sweet potatoes into thin medallions.
- In a skillet, melt butter over medium heat and add brown sugar, cinnamon, nutmeg, and cloves.
- Stir until the mixture is well combined and bubbly.
- Add the sweet potato medallions to the skillet and toss them in the sauce until evenly coated.
- Transfer the medallions to a baking dish.
- Bake in the preheated oven for 25-30 minutes, or until tender.
- During the last 5 minutes of baking, sprinkle mini marshmallows and chopped pecans on top.
- Return to the oven until the marshmallows are golden and puffed.
- Serve warm as a side dish for your holiday meal.
How to Serve Sweet Potato Medallions with Marshmallows and Pecans
These sweet potato medallions are best served warm. They make a fantastic side dish for any holiday feast or family dinner. Pair them with roasted meats, turkey, or even as part of a vegetarian spread. The crispy pecans and melted marshmallows add texture and flavor that complement any main course beautifully.
How to Store Sweet Potato Medallions with Marshmallows and Pecans
To store leftovers, let the sweet potato medallions cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through.
Tips to Make Sweet Potato Medallions with Marshmallows and Pecans
- Make sure to slice the sweet potatoes evenly to ensure they cook at the same rate.
- Adjust the spices to your taste. If you want more warmth, add extra cinnamon or nutmeg.
- For a crunchier topping, toast the pecans slightly before adding them to the dish.
Variation
For a fun twist, you can add a layer of shredded coconut on top of the sweet potatoes before baking. This will give an extra layer of flavor and texture.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, but keep in mind that the flavor and texture will change. Sweet potatoes add a natural sweetness that regular potatoes do not have.
Can I make this recipe ahead of time?
You can prepare the sweet potato medallions and the sauce ahead of time. Just store them separately in the fridge and bake them when you’re ready to serve.
How long can I keep leftovers?
You can keep leftovers in the refrigerator for up to 3 days. Just make sure to store them in an airtight container. Reheat in the oven for the best texture.
Sweet Potato Medallions with Marshmallows and Pecans
A delightful dish featuring sweet potatoes, toasted pecans, and gooey marshmallows, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 4 medium Sweet potatoes Peeled and sliced into thin medallions.
- 3 tablespoons Butter For sautéing.
- 1/2 cup Brown sugar Packed.
- 1 teaspoon Cinnamon Adjust to taste.
- 1/2 teaspoon Nutmeg Adjust to taste.
- 1/4 teaspoon Cloves Adjust to taste.
- 2 cups Mini marshmallows For topping.
- 1 cup Chopped pecans For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Peel and slice sweet potatoes into thin medallions.
- In a skillet, melt butter over medium heat and add brown sugar, cinnamon, nutmeg, and cloves.
- Stir until the mixture is well combined and bubbly.
- Add the sweet potato medallions to the skillet and toss them in the sauce until evenly coated.
- Transfer the medallions to a baking dish.
- Bake in the preheated oven for 25-30 minutes, or until tender.
- During the last 5 minutes of baking, sprinkle mini marshmallows and chopped pecans on top.
- Return to the oven until the marshmallows are golden and puffed.
Serving
- Serve warm as a side dish for your holiday meal.
Notes
Make sure to slice the sweet potatoes evenly for consistent cooking. Adjust spices to preference and consider toasting pecans for added crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
