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55 minutes
- 50 g pecans
- ½ teaspoon cinnamon
- 1 whole nutmeg for grating
- 6 sweet potatoes
- 2 tablespoons marmalade
- 50 g unsalted butter
- 200 g plain marshmallows
- 1. Preheat the oven to 200ºC/400ºF/gas 6. Toast pecans in a frying pan until golden. Add cinnamon and grate nutmeg. Cook for 30 seconds, then transfer to a chopping board. 2. Bake or steam sweet potatoes; microwaving is quickest. Transfer cooked sweet potatoes to the board, discard skins, and scoop out flesh. 3. In a bowl, combine sweet potato, marmalade, and butter. Mash together, then season. Spoon into an ovenproof dish and top with marshmallows (you can halve if desired). 4. Bake for 25 minutes until marshmallows are golden and puffed up. Cool slightly before serving.
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