Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 1 cup miniature marshmallows
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch ring mold or bundt pan.
- Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and mash them in a large bowl.
- Add butter, sugar, milk, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until smooth.
- Fold in chopped pecans and transfer the mixture to the prepared pan, shaping it into a wreath form.
- Bake for 25-30 minutes until set and lightly browned. Top with miniature marshmallows and bake for an additional 5 minutes until marshmallows are golden.
- Allow to cool slightly before unmolding and serving.
Notes
For a gluten-free version, ensure all ingredients are certified gluten-free. Shape carefully to maintain the wreath form.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g