Baked Baby Sweet Potatoes with Pecan Butter and Toasted Marshmallow

Name: Baked Baby Sweet Potatoes with Pecan Butter and Toasted Marshmallow
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 5 mini sweet potatoes, rinsed; 2 tablespoons olive oil; 1⁄2 tablespoon sea salt; 1 tablespoon plant-based butter, softened to room temperature; 2 teaspoons ground cinnamon; 1⁄4 cup toasted pecans pieces; 3 tablespoons light brown sugar or coconut sugar; 4 tablespoons Marshmallow Creme

Shop Ingredients

In this sweet and satisfying gluten-free dish from Chef Paul Sturkey, each mini sweet potato is loaded with a non-dairy, plant-based cinnamon-pecan butter and perfectly toasted marshmallow fluff.

Serves: 6Prep: 20 minutesCook: 50 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 6

Ingredients

5 mini sweet potatoes, rinsed
2 tablespoons olive oil
1⁄2 tablespoon sea salt
1 tablespoon plant-based butter, softened to room temperature
2 teaspoons ground cinnamon
1⁄4 cup toasted pecans pieces
3 tablespoons light brown sugar or coconut sugar
4 tablespoons Marshmallow Creme

Directions

Step 1
Preheat oven to 350°F. Line baking sheet with foil.
Step 2
Toss sweet potatoes with olive oil; arrange on prepared baking sheet. Bake 40 minutes or until fork tender. Remove from oven; let stand 10 minutes. Keep oven on.
Step 3
Mix together softened butter, pecans, cinnamon and brown sugar.
Step 4
Using a paring knife, slice open tops of sweet potatoes. Spread butter mixture inside each sliced potato. Top with marshmallow fluff.
Step 5
Using a mini torch, carefully brown marshmallow fluff.
Step 6
Return potatoes to oven 10 minutes to heat through.