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.