A classic Fall side dish featuring tender sweet potatoes tossed in a sweet buttery sauce, topped with toasted mini marshmallows. Perfect for any gathering.
1. Boil 1 lb sweet potatoes, peeled and diced in a pot of water until fork-tender.
2. In a large bowl, toss the drained sweet potatoes with 1/4 cup unsalted butter, melted, 1/2 cup brown sugar, 1/2 cup white sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 pinch salt, and the juice of 1 orange, juiced until fully coated.
3. Transfer to a baking dish, cover with foil, and bake at 375°F for 20 to 25 minutes.
4. Remove the foil, top with 1 cup mini marshmallows, and broil for 30 to 45 seconds until golden brown. Watch closely, marshmallows go from golden to burnt fast.
