Ingredients:

  • 3 lbs Fresh Sweet Potatoes, peeled and sliced into 1/2 inch rounds
  • 2 tbsp Avocado oil
  • 1/2 tsp Sea salt
  • 1/2 cup Light brown sugar, packed
  • 4 tbsp Unsalted grass-fed butter
  • 1/4 cup Freshly squeezed orange juice
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/8 tsp Ground cloves
  • 2 cups Miniature marshmallows
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss sliced sweet potatoes with avocado oil and sea salt on a large rimmed baking sheet.
  2. Spread potatoes in a single layer and roast for 20 minutes until fork-tender but still firm. This prevents a mushy texture.
  3. In a small heavy-bottomed saucepan, combine light brown sugar, butter, orange juice, cinnamon, nutmeg, and cloves over medium heat.
  4. Bring the mixture to a gentle simmer, whisking constantly for 5-7 minutes until it thickens into a mahogany syrupy glaze. Stir in vanilla extract.
  5. Transfer the par-roasted potatoes to a 9x13 inch ceramic casserole dish. Pour the warm citrus glaze over the potatoes, ensuring even coating.
  6. Bake at 347°F (175°C) for 20 minutes. Remove and top with miniature marshmallows and chopped pecans.
  7. Set oven to broil and toast for 2 minutes until marshmallows are golden brown and shattering. Monitor closely to prevent burning.