20-Min Candied Sweet Potato Skillet with Pecan Crunch
Thin-sliced sweet potatoes caramelized in butter and brown sugar, topped with toasted pecans and a whisper of cinnamon. Baked until edges crisp and the whole thing feels like Thanksgiving dinner but faster.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- 3 whole sweet potatoes, medium
- 4 tbsp butter
- ½ cup brown sugar
- ¾ cup pecans, chopped
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup marshmallows, mini
Instructions
- 1
Preheat oven to 425°F. Peel and slice sweet potatoes into 1/4-inch coins on a cutting board.
- 2
Melt butter in a 12-inch cast-iron skillet over medium heat. Add brown sugar, cinnamon, vanilla, and salt; stir for 30 seconds until fragrant.
- 3
Layer sweet potato slices into the skillet, overlapping slightly and tossing gently with the brown sugar mixture to coat all pieces evenly.
- 4
Scatter chopped pecans over the top. Bake uncovered for 12 minutes until edges are caramelized and potatoes are fork-tender.
- 5
Remove from oven, scatter marshmallows over the top, and broil 2–3 minutes until marshmallows puff and toast lightly.
- 6
Let cool 2 minutes before serving straight from the skillet.
Tools you’ll need
- 12-inch cast-iron skillet or 9x13-inch baking dish
- vegetable peeler
- sharp knife and cutting board
- wooden spoon
- oven
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