# 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:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Arrange the peeled and sliced sweet potato rounds evenly in a single layer in the prepared baking dish.
03 - In a medium bowl, whisk together melted butter, light brown sugar, water, ground cinnamon, ground nutmeg, salt, and vanilla extract until fully combined and smooth.
04 - Pour the syrup mixture evenly over the sweet potatoes, ensuring all pieces are well coated.
05 - Cover the dish tightly with aluminum foil and bake for 30 minutes to begin tenderizing the potatoes.
06 - Remove the foil and gently baste the sweet potatoes with the syrup from the bottom of the dish. Continue baking uncovered for 15 minutes until the potatoes are fork-tender and the syrup is bubbling and thickened.
07 - If desired, sprinkle chopped pecans or walnuts and mini marshmallows over the top. Broil for 2-3 minutes until golden brown, watching closely to prevent burning.
08 - Let the dish cool for 5-10 minutes before serving to allow the syrup to thicken slightly.
