Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup mini marshmallows (optional)
- 1 tablespoon brown sugar (optional, for added sweetness)
Feel free to substitute pecans with walnuts if that’s what you have on hand, or omit the marshmallows if you prefer a less sweet topping. The beauty of this dish lies in its versatility, much like the diverse meals I grew up with.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Place the cubed sweet potatoes in a large pot of water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
- Mash the sweet potatoes with a potato masher until smooth. I like to leave a few chunks for texture, a trick I learned from my abuela.
- Stir in the maple syrup, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- Sprinkle chopped pecans evenly over the top, followed by marshmallows if using.
- Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and pecans are toasted.
- Allow to cool slightly before serving. Enjoy the sweet, nutty aroma filling your kitchen—an instant trip back to my childhood home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International