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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | sweetpotato, 5" long | Sweetpotato | 2/3 | cup, packed | brown sugar, light | 2 | teaspoons | cinnamon, ground | 1/2 | teaspoon | nutmeg, ground OR 2-3 generous grates of FRESH nutmeg | 2 | teaspoons | Pure vanilla extract | 1 | tablespoon | orange juice | 1/2 | cup | butter, melted | 6 | tablespoons | butter, melted | 6 | regular | marshmallows | 1/2 | cup | granulated sugar | 2 | cups, chopped | pecans |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350° F. | | 2 | Bake the potatoes until tender, then peel and mash. | | 3 | Stir in the brown sugar, 1 tsp. cinnamon, vanilla (vanilla butter and nut flavoring is ACTUAL ingredient, but currently not in this database), orange juice, ½ C butter and nutmeg. | | 4 | In a separate bowl, toss the pecans with the sugar and 1 tsp. cinnamon. | | 5 | Press mashed potatoes around each marshmallow - centering the marshmallow - creating a 3-4 inch diameter ball. | | 6 | Roll the balls in the pecan mixture and place on a cookie sheet. | | 7 | Bake for 15-20 min. (Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.) | | 8 | Drizzle 1 Tbsp. butter over each ball before you place in the oven OR ½ way thru the cooking, 7-8 min. OR immediately after you take them out of the oven. Your choice. | | 9 | You should let the balls rest for a couple of minutes before serving to let the marshmallow cool a bit. Serve hot-warm. |
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