Sweet Potatoes with Butter and Brown Sugar
Sweet potatoes baked and mashed with butter, brown sugar, and cinnamon, topped with marshmallows and pecans for a comforting, nostalgic side dish.
Ingredients
Sweet Potatoes
- 2 large large sweet potatoes (about 1 to 1.5 pounds each) Choose firm, smooth-skinned sweet potatoes without soft spots.
Butter and Sugar Mixture
- 2 tablespoons unsalted butter (or vegan butter/coconut oil)
- 1/4 cup packed brown sugar Substitute maple syrup for a different sweetness.
- 1 teaspoon ground cinnamon
Toppings (optional)
- Marshmallows For topping.
- Chopped pecans For topping.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Rinse and scrub the sweet potatoes. Pat dry. Pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack or on a foil-lined baking sheet and bake for 45–60 minutes until tender.
- Remove from the oven and let cool for about 10 minutes.
Mashing
- Cut each potato lengthwise and scoop the flesh into a bowl, discarding or reserving the skins.
- Add butter, brown sugar, and cinnamon, then mash until mostly smooth.
- Taste and adjust sugar or cinnamon as needed.
Final Topping
- For a Texas Roadhouse finish: transfer the mashed sweet potato mixture to a shallow baking dish.
- Scatter marshmallows on top and sprinkle with pecans.
- Broil on high for 2–3 minutes until puffed and golden, watching closely to avoid burning.
Serving
- Serve warm.
Notes
For a healthier version, use less sugar, substitute butter for olive oil or mashed avocado, and top with toasted seeds or nuts.