Baked Sweet Potatoes with Marshmallow Pecan Topping

When I was at the grocery store the other day I saw almost a whole wall of sweet potatoes in a can. I couldn’t believe it, and when I got to the produce department, there was just a small pile of fresh sweet potatoes. Is there a potato shortage, or do people just get canned ones for convenience? Well, I figured most do the latter, opting for easy canned goods, so I created this super easy way to get the same results with no peeling chopping or mashing of potatoes.

This recipe developed for Babble’s Family Kitchen.

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Baked Sweet Potatoes with Marshmallow Pecan Topping

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1 large sweet potato per person
For each sweet potato you’ll also need:
1 tablespoon butter
1 tablespoon brown sugar
a dash pumpkin pie spice
2 tablespoons chopped pecans
1/4 cup marshmallows


1. Preheat oven to 400 degrees. Wash sweet potatoes well, and scrub with a brush. Prick potatoes with a fork all over. Bake sweet potatoes about 45 minutes, or until soft. You can also microwave your potatoes on high until soft. Microwave cooking temps vary depending on wattage.

2. Melt butter and add sugar and pumpkin pie spice. Mix well. Add pecans and marshmallows and toss well to coat. When potatoes are done, remove from oven and slice them open. Open them up and add marshmallow and pecan topping. Place under the broiler for just a minute or two, until marshmallows are lightly browned. Serve immediately.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  14 Responses to “Baked Sweet Potatoes with Marshmallow Pecan Topping”

  1. Angelia McGowan — November 20, 2010 @ 2:09 pm

    Baked Sweet Potatoes with Marshmallow Pecan Topping

  2. Lee Sisters — November 20, 2010 @ 2:12 pm

    Baked Sweet Potatoes with Marshmallow Pecan Topping /via @EclecticRecipes

  3. Tickled Red — November 20, 2010 @ 2:15 pm

    RT @EclecticRecipes: Baked Sweet Potatoes with Marshmallow Pecan Topping

  4. Rita Binggeli — November 20, 2010 @ 2:21 pm

    Oh i wanna bake & cook a whole feast!! RT @EclecticRecipes: Baked Sweet Potatoes with Marshmallow Pecan Topping

  5. Harriet — November 20, 2010 @ 3:38 pm

    Wow looks really creative! How does the sweetness of the marshmallows go with the potatoes? I’d imagine it’d go quite well with the peacans as mashmallow and pecans usually go together quite well…

  6. marla {family fresh cooking} — November 21, 2010 @ 7:44 am

    Amazing recipe – love that the skins are kept on the Sweet Potatoes!

  7. I love sweet potatoes and have fresh ones in my produce drawer in the frig much of the year. Just baked with a little butter and cinnamon-sugar on top is fine with me. Lots of other amazing things can be done with fresh sweet potatoes.

    Last year there was a series of specials (I think it was on the Discovery Channel). They took three men out of a very tribal, primitive life in Africa and brought them to America to experience the differences in cultures. Each week they lived with a different family. At Thanksgiving time this woman instructed the guy to open a can of sweet potatoes. He was upset and said, “This is dead food.” and refused to eat it. He was right and I’ll never buy canned sweet potatoes again.

  8. Foodierama — November 21, 2010 @ 2:42 pm

    Baked Sweet Potatoes with Marshmallow Pecan Topping #foodie

  9. C.J. Tate — November 21, 2010 @ 3:41 pm

    RT @Foodieramacom: Baked Sweet Potatoes with Marshmallow Pecan Topping #foodie

  10. Sasha — November 21, 2010 @ 9:22 pm

    Looks great – I make this recipe too – one of my favorite treats this time of year

  11. Christine Pittman — November 23, 2010 @ 8:32 am

    What a fantastic idea! I’m Canadian and had never tried the classic sweet potato and marshmallow combo until we moved to Florida a couple of years ago. The version my husband and I were served seemed odd (our little man liked it though!) and now I realize that it must have been out of a can. I’m going to try your version for our little American Thanksgiving dinner this weekend (we celebrated Canadian Thanksgiving back in October). I am betting that all of us will like it so much more! Thank you for posting this recipe 🙂

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