Sweet Potato Skillet with Pecan Crunch
Crispy-edged sweet potato rounds tossed with butter, brown sugar, and cinnamon, finished with toasted pecans and a marshmallow swirl. A faster, skillet-based take on the Southern holiday classic.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 1.5 lb sweet potatoes, peeled
- 3 tbsp butter
- ¼ cup brown sugar, packed
- 1 tsp ground cinnamon
- ½ cup pecans, chopped
- ¾ cup mini marshmallows
- ½ tsp vanilla extract
Instructions
- 1
Slice sweet potatoes into 1/4-inch-thick rounds, cutting crosswise.
- 2
Melt butter in a large skillet over medium-high heat, about 2 minutes.
- 3
Add sweet potato slices in a single layer. Cook 4 minutes without stirring until bottoms turn golden.
- 4
Flip slices. Sprinkle brown sugar, cinnamon, and pecans over the top. Cook 3 minutes more until edges are caramelized.
- 5
Remove from heat. Scatter marshmallows across the surface and drizzle with vanilla. Let sit 1 minute until marshmallows soften.
- 6
Serve warm straight from the skillet.
Tools you’ll need
- 12-inch skillet
- sharp knife
- cutting board
- wooden spoon
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