Cook: 25 min
Yields: 4 servings
2 large sweet potatoes, peeled & cubed
Extra Virgin Olive Oil
¼ cup light brown sugar
1 bag mini marshmallows
1 teaspoon nutmeg
3 tablespoons ½ & 1/2
Roasted Brown Sugar Potatoes:
Preheat the oven to 400 degrees F.
Line baking sheet with aluminum foil.
Peel and cube the sweet potatoes. Place on aluminum foil covered baking sheet. Once all your potatoes are cubed and placed on the baking sheet sprinkle the ¼ cup light brown sugar over the sweet potatoes and then drizzle with olive oil to lightly cover all the sweet potatoes. Use your hands to gently toss the sweet potatoes to make sure they are all covered with olive oil.
Put in oven and bake for 20-25 minutes until they are tender. Toss ½ way through.
Dump the mini marshmallows into a non-stick backing dish. Place in oven while the sweet potatoes are baking for about 7-10 minutes until puffed up and golden brown.
In a blender, dump the warm marshmallows into the blender. Add 1 teaspoon of nutmeg and roughly 3 tablespoons of ½. Blend well for 1 minute. Pour into a dish to serve with the sweet potatoes.
Serve your sweet potatoes with the marshmallow sauce poured on. Just a little to give it a warm sweet flavor or a lot like the kids because it is oh so good!
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