Featured Recipe

Sweet Potato Pecan Bake

Name: Sweet Potato Pecan Bake
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 12 servings
Ingredients: 4 large sweet potatoes; 1/2 cup unsalted butter softened; 3 large eggs; 1 cup coconut milk; 3/4 cup packed brown sugar; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 2 cups mini marshmallows; 1 cup pecans chopped; 1/4 cup granulated sugar; 1/4 cup unsalted butter softened; 1 1/2 cups crushed pretzels; cooking spray for greasing

By Kate

Created on 21 January 2026

Baked sweet potatoes scavenged from skins, mashed with butter, eggs, milk, sugar, and warming spices. Topped with molten marshmallows, crunchy pecans creamed with butter and sugar, and a surprise layer of crushed pretzels for added texture. Oven temps shift to get edges golden but interiors moist. Visual cues take priority: fork-tender potatoes, marshmallows puffing and melting, pecan crust browning just right. Keeps an almost caramelized depth thanks to brown sugar swap and cinnamon replaced by nutmeg and cloves. Melted butter coats everything, while the salty pretzel twist cuts sweet layers, balanced mouthfeel guaranteed. Easy to tweak with coconut milk in place of dairy. Avoid soggy bottoms by using sturdy baking dishes.

Prep: 35 min

Cook: 50 min

Total: 85 min

Serves: 12 servings

dessert vegetarian holiday

Introduction

Sweet potato mashed properly—fork pierces without resistance but still moist, not waterlogged. Butter melts into warming flesh, eggs build structure from within, coconut milk enriches with subtle nuttiness replacing standard dairy. Brown sugar gives molasses hint, nutmeg and cloves push aroma beyond cinnamon territory. Marshmallows melt and puff like clouds turning golden, top finishes with crunch not only from pecans but a salty twist—crushed pretzels, surprising but fitting. Don’t rush baking time, watching visual cues for readiness far better than relying on numbers alone. Slightly longer roasts deepen flavor, keep interiors yielding. No soggy bottoms when dish sprays good or use metal pans instead of glass. Leftovers reheat well but steam off crust crispness. Classic comfort with added layers of texture and thoughtful swaps.

Ingredients

4 large sweet potatoes

1/2 cup unsalted butter softened

3 large eggs

1 cup coconut milk

3/4 cup packed brown sugar

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

2 cups mini marshmallows

1 cup pecans chopped

1/4 cup granulated sugar

1/4 cup unsalted butter softened

1 1/2 cups crushed pretzels

cooking spray for greasing

About the ingredients

Sweet potatoes vary widely in moisture—choose firm, heavy ones without bruises. Baking whole concentrates natural sugars, don’t microwave unless pressed for time; texture suffers. Using brown sugar changes sweetness profile and moisture, substitute with coconut sugar or white when preferred. Swap cinnamon with nutmeg and cloves for seasonal depth. Coconut milk thicker than regular milk, adjust quantity if mix feels too stiff. Use unsalted butter to control sodium or plant-based versions for dairy intolerance. Pecans toasted briefly intensify flavor—do if time allows. Marshmallows are standard but coconut-based vegan options exist. Crushed pretzels bring salt and crunch uncommon in this dish, keep close to topping to preserve texture. Cooking spray ensures crust doesn’t stick; alternative is buttered foil. The toppings should layer—greasy pecans over melting marshmallows, pretzels pressed in last without crushing.

Method

Heat oven to 385 degrees Fahrenheit. Prick sweet potatoes several times with a fork so steam escapes. Lay on a foil-lined tray. Roast 50 to 65 minutes till skins look shriveled, potatoes soft inside. Test with skewer — should slide in without resistance. Set aside to cool till manageable; residual heat helps mash smoother.

Slice cooled potatoes lengthwise, scoop flesh with a spoon into bowl or stand mixer bowl fitted with paddle. Leave skins for making a crisp snack or compost.

Lower oven to 395 degrees. Spray 9x13 baking pan thoroughly with cooking spray to prevent sticking and burning crusts.

Add butter first to warm sweet potato mash. Beat well to incorporate fat evenly. Add eggs one by one, mixing fully between additions — this binds and gives body to filling. Pour in coconut milk gradually, stirring after each splash. Switch brown sugar for standard granulated here — deeper flavor, less cloying. Stir in nutmeg, cloves, salt for aromatic complexity. Overmixing will create gluey texture, so pulse rather than rotate continuously.

Transfer filling to pan. Smooth top with spatula. Bake 22 minutes until sides barely start browning and surface is stable but still soft to touch.

While base bakes, cream butter and granulated sugar in a small bowl with hand mixer or whisk. Should be fluffy but not melted. Stir chopped pecans into mixture. This blend is sticky, will anchor the crust.

Scatter marshmallows evenly atop sweet potato layer. Return to oven for 6-7 minutes or until marshmallows begin to swell and show glossy, slightly browned tips. Oven light on helps judge without reopening door.

Quickly spoon pecan cream over marshmallows using two forks. This technique keeps topping airy and spreads without crushing marshmallows underneath.

Sprinkle crushed pretzels on top, gently pushing into pecan layer. Pretzels add salt and crunch, countering sweetness. Return pan for 12 to 17 minutes until golden, crunchy, marbled caramelization happens around edges.

Remove from oven and cool 15 minutes on wire rack. Resting sets layers, makes cutting cleaner. Serve warm or room temp.

Pro tip: Swap pecans with toasted walnuts or pistachios for flavor shifts. Substitute plant-based butter for dairy-free. If marshmallows aren't available, dollop dollops of fluffy coconut cream whipped with unflavored gelatin or agar.

Technique Tips

Sweet potatoes require full roast till skins blister, easily pierced indicate done. Cooling prevents mash from becoming gluey with added eggs. Scooping directly into mixer bowl helps with cleanup and saves effort. Beat butter into warm potatoes, melts fats evenly, avoids lumps. Add eggs slow; fast addition scrambles or clumps. Coconut milk added last controls mixture thickness and moisture, pour little by little. Brown sugar must dissolve for smooth blend. Baking base till surface just set, edges turning barely golden, prevents runny mess later. Marshmallows wait till base almost done, melt timing crucial — puffing signals ready to cover. Spread pecans with forks, not spatula or spoon to keep texture strong. Pretzels crushed coarsely, not powdered, pressed gently to maintain crispness after final bake. Final bake visual: golden edges, bubbling pecan crust. Resting time mandatory to firm all textures for clean slicing. Don’t cover while hot or toppings get soggy.

Chef's Notes

💡 Select firm sweet potatoes; weight matters. Heavy ones mean moisture, flavor. Look for smooth skins, no bruises. Avoid microwaving if you can; best results come from roasting.
💡 Cooling sweet potatoes is crucial. Temperature affects texture. Hot mash makes eggs clump, create glue. Scoop right into your mixing bowl for efficiency, cut cleanup time.
💡 Butter needs to melt into warm potatoes. Prevent clumping. Eggs next—add slowly to avoid scrambling. Mix on low, keep it gentle; no one wants rubbery filling.
💡 Marshmallows perfect timing. Wait till base just sets, no runny mix. Lightly brown tips signal ready to add pecans. Spread with forks for airy topping.
💡 Pretzels should stay crispy. Crushed coarsely, not powdered. Gently press into pecan layer. Adding salt balances the overall sweetness, creates harmony in layers.