# What You'll Need:
→ Sweet Potatoes
01 - 4 large sweet potatoes (about 2 lbs), peeled and sliced into 1/2-inch rounds
→ Syrup
02 - 1/2 cup unsalted butter, melted
03 - 1 cup light brown sugar, packed
04 - 1/4 cup water
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt
08 - 1 teaspoon vanilla extract
→ Optional Garnish
09 - 1/2 cup chopped pecans or walnuts
10 - Mini marshmallows, for topping
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Place the sliced sweet potatoes in a single, even layer in the prepared baking dish, slightly overlapping if necessary.
03 - In a medium bowl, whisk together the melted butter, brown sugar, water, cinnamon, nutmeg, salt, and vanilla extract until the sugar dissolves and the mixture is smooth.
04 - Pour the syrup evenly over the sweet potatoes, ensuring all pieces are coated with the mixture.
05 - Cover the dish tightly with aluminum foil and bake for 30 minutes to begin softening the potatoes.
06 - Remove the foil and baste the sweet potatoes with the syrup from the bottom of the dish. Continue baking uncovered for 15 minutes, or until the potatoes are fork-tender and the syrup is bubbling and thickened.
07 - If desired, sprinkle chopped pecans or walnuts over the top. For marshmallow topping, distribute mini marshmallows evenly and broil for 2-3 minutes until golden brown, watching closely to prevent burning.
08 - Let the dish rest for 5-10 minutes before serving to allow the syrup to thicken slightly. Serve warm alongside roasted meats or other holiday dishes.
