• Cooking Time: 25 mins.
  • Servings: 10
  • Preparation Time: 1 hr., 10 mins.


I'm planning to make this for both Thanksgiving and Christmas this year - this rendition is a little bit lighter than some versions, so you can feel just a schosh better about eating it! I've adapted this recipe from, choosing to bake my sweet potatoes before mashing them as opposed to boiling them. This gives them loads of flavor!


  • 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped pecans, divided
  • Cooking spray
  • 2 cups miniature marshmallows


  • Preheat oven to 400°.
  • Grease each sweet potato with a bit of crisco or non-stick cooking spray and place on a foil-lined baking sheet. Bake at 400 degrees for one hour.
  • Peel potatoes, and place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

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