4 pounds sweet potatoes, peeled and cut into 1 inch cubes
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon alcohol-free vanilla
2 cups mini marshmallows
1/2 cup chopped pecans
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter or a light coating of oil to ensure the sugary glaze does not stick to the sides during the baking process.
Place the cubed sweet potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Cook the potatoes for about 8 to 10 minutes, or until they are just tender when pierced with a fork but not mushy. Drain the potatoes thoroughly and place them back into the warm pot.
In a medium mixing bowl, whisk together the melted butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and alcohol-free vanilla. Stir until the sugar has mostly dissolved and the mixture is smooth and fragrant.
Pour the prepared butter mixture over the drained sweet potatoes. Gently toss the potatoes with a large spoon or spatula until every piece is evenly coated with the spiced glaze. Transfer the mixture into your prepared baking dish and spread it out into an even layer.
Place the baking dish in the oven and bake for 20 to 25 minutes. This allows the glaze to thicken and the potatoes to fully soften and absorb the flavors. The edges should be bubbling slightly when you pull it out.
Remove the dish from the oven and sprinkle the chopped pecans evenly over the top. Follow this with a generous layer of mini marshmallows. Return the dish to the oven for another 5 to 10 minutes, or until the marshmallows are puffed and golden brown. Watch closely during this stage to prevent burning.
