Ingredients
Scale
- 5–6 medium sweet potatoes (peeled & cut into thin medallions)
- ¼ cup unsalted butter
- ¼ cup brown sugar (light or dark)
- ½ cup water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup chopped pecans (or walnuts)
- ½ cup mini vegan marshmallows
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and slice sweet potatoes into thin medallions; arrange them in a baking dish.
- In a medium saucepan over medium heat, melt butter with brown sugar, water, spices, and salt until combined.
- Brush three-quarters of the sauce over sweet potato medallions; cover with foil and bake for 45-50 minutes.
- Remove foil, drizzle remaining sauce on top, and sprinkle with chopped pecans and mini vegan marshmallows.
- Broil on high for 1-2 minutes until marshmallows are toasted—monitor closely to avoid burning.
- Allow to cool for 10-15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg