This is one of the most delicious things I’ve ever tasted, hands down! My only problem with is is that I didn’t have enough marshmallows on hand lol! I would’ve covered the dish entirely, and mini marshmallows probably would’ve been better. But it tasted AMAZING, so who really cares? šŸ˜œ

Ingredients:

1.5 cups water

Approx. 4 large sweet potatoes, cut into chunks (I filled almost the whole IP up!)

2 Tbsp butter

1/4 cup 1/2 & 1/2

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

2 Tbsp brown sugar

Salt to taste

Topping:

8 Tbsp butter, softened

1/2 cup brown sugar

1/2 cup all-purpose gluten free flour

1 tsp ground cinnamon

1/4 tsp salt

1 cup chopped pecans

4-5 cups marshmallows (you can use large or mini)
Directions:

Preheat oven to 375 degrees. 

1. Place water and cut potatoes in Instant Pot, cover and place steam valve to sealed, and turn on manual, and set to 20 minutes. 


2. QR when done, mash sweet potatoes, and add 2 Tbsp butter, 1/2 & 1/2, pumpkin pie spice, 1/2 tsp cinnamon, 2 Tbsp brown sugar, and dash of salt. Mix well, and spoon into a rectangle baking dish evenly.

3. Mix topping ingredients together in small/medium bowl.

4. Add topping and marshmallows, and bake 10-15 min, or until marshmallows are golden brown. 

Enjoy! Mmmm!

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