Crispy Candied Sweet Potato Skillet
Sheet-pan roasted sweet potato rounds tossed with butter, brown sugar, and cinnamon, then topped with a crunchy pecan crumble. Southern comfort in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 482
- Protein
- 6g
Ingredients
- 2 whole sweet potatoes, medium
- 4 tbsp butter
- ⅓ cup brown sugar, packed
- 1 tsp cinnamon
- ¾ cup pecans, chopped
- ½ tsp vanilla extract
- 1 cup marshmallows, mini
- ¼ tsp sea salt
Instructions
- 1
Preheat oven to 425°F. Slice sweet potatoes into 1/4-inch rounds, then pat dry on paper towels.
- 2
Melt 2 tbsp butter in a 12-inch cast iron skillet over medium-high heat, then add sweet potato rounds in a single layer.
- 3
Mix brown sugar, cinnamon, and remaining 2 tbsp butter in a bowl, then sprinkle evenly over potatoes.
- 4
Roast uncovered for 12 minutes until potatoes soften and edges start to caramelize and curl.
- 5
Toss chopped pecans with vanilla and sea salt, then scatter over potatoes along with marshmallows.
- 6
Roast 3 more minutes until marshmallows puff and turn golden. Serve hot straight from the skillet.
Tools you’ll need
- 12-inch cast iron skillet or sheet pan
- mixing bowl
- paper towels
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
