Baked Sweet Potato Halves
Baked Sweet Potato Halves are a fun, unique way to have your Thanksgiving sweet potatoes. They have a brown sugar coconut pecan crust and are topped with a cinnamon marshmallow cream!
Servings: 12
Calories: 364kcal
Equipment
- Conventional Oven
- Cookie Sheet Pan
Ingredients
- 6 sweet potatoes or yams, scrubbed and cut in half
- 1/4 cup butter
- 1/2 cup finely chopped pecans
- 1/2 cup sweetened coconut flakes
- 1/2 cup packed brown sugar
For the Cinnamon Marshmallow Cream Topping:
- 8 ounces marshmallow fluff
- 8 ounces cream cheese
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees. Melt butter, pour onto a cookie sheet, and spread evenly across the bottom. Generously sprinkle coconut, pecans, and brown sugar all over the butter. Place sweet potato halves face down on the butter and toppings.
- Place in a preheated oven and bake for 35 to 40 minutes, the topping should look nice and toasted. Flip the sweet potatoes over and generously spoon the topping on top of the sweet potatoes. Bake 15 to 20 more minutes, until sweet potatoes are nice and soft.
For the Cinnamon Marshmallow Cream Topping:
- Blend all ingredients together well with a hand mixer. Refrigerate until serving. Spoon onto baked sweet potato halves just before eating.
Notes
Recipe Tips:
- Don't like pecans? Swap them out for almonds or walnuts.
- To prep ahead, mix together the pecans, coconut, and brown sugar ahead of time. Wash and cut the sweet potatoes and keep them in an airtight bag or container in the fridge until ready to cook.
- To store, keep leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to one month.
Nutrition
Calories: 364kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 161mg | Potassium: 334mg | Fiber: 4g | Sugar: 29g | Vitamin A: 9599IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg