Halloween has come and gone, and we all know what that means: It’s time to turn our watering palates away from bite-size candy and towards the warmth and heartiness of every foodie’s favorite holiday…Thanksgiving. If you’re anything like me, Thanksgiving is all about the side dishes – stuffing, mashed potatoes, grilled asparagus, cranberry sauce…the list goes on and on. This easy recipe is adapted from one of my family favorites, and takes a dessert-like spin on a classic baked sweet potato dish. Let us all give thanks to dishes that mix dinner with dessert.


Prep Time: 15 minutes
Cook Time: 35 – 40 minutes
Total Time:  40 – 45 minutes

Servings: 10

2 cans of cut sweet potatoes or yams
2 tablespoons of brown sugar
2 tablespoons of cinnamon
1 teaspoon of butter or margarine
Crushed pecans


1. Preheat oven to 350°F.
2. Open two cans of cut sweet potatoes or yams and pour into a large tin pan.

Photo by Alison Weissbrot

3. Mash sweet potatoes until smooth. Mix in butter, brown sugar, cinnamon and pecans.
4. Smooth across the bottom of the pan and bake at 350°F for 30 minutes.

Photo by Alison Weissbrot

5. Remove from oven and dot with marshmallows in design of your choosing.
6. Place back in the oven until marshmallows are golden brown (5-10 minutes).

Photo by Alison Weissbrot

7. Remove and serve hot.