Melt-In-Your-Mouth Marshmallow Sweet Potato Loaves

I love food! And by no means am I in the league where I can brag about all the Pinterest-worthy recipes I can make or bake, but I definitely enjoy my fair share of fabulous food. There are times I come across a recipe in a magazine or online and swear that I will make it one day…only to discover that my time is just not what it used to be - go figure! But this one recipe, well it was different. Why? Because it reminded me of one of my favourite dishes at a restaurant in downtown Vancouver - yam fries with marshmallow dip. I know this will not be for everybody, but this recipe right here, is for somebody and that somebody (like me) is gonna thank me later!

I found this recipe in Style At Home magazine’s January issue, featured as the Dessert of the Month. Now, I know we are sitting on the last day of March, but give a girl a break! I did previously mention that I don’t have a lot of time to bake anymore, right?! So here it is…Marshmallow Sweet Potato Loaves! (Confession: I have this thing for marshmallows!) So of course the first food post I do has to have marshmallows. These loaves are easy peasy and taste absolutely delicious! I did make some substitutes based on my own personal preference and the recipe was still perfecto.

Ingredients:

  1. 4 small sweet potatoes (or 2 large)
  2. 1 1/2 cups granulated sugar
  3. 1/2 cup vegetable oil
  4. 2 eggs
  5. 1/4 tsp salt
  6. 1 1/2 cups all purpose flour
  7. 1 1/2 tsp baking powder
  8. 1 tsp cinnamon
  9. 1/4 tsp nutmeg
  10. 1 cup of chopped pecans (optional)
  11. 9 large marshmallows

Substitutions:

  1. 2 large yams instead of sweet potatoes
  2. 1/2 cup of coconut oil instead of vegetable oil
  3. 1/4 sea salt
  4. 1/8 tsp nutmeg (not a huge fan)
  5. I left the nuts out so I could serve my guests tonight (some of which have nut allergies)
  6. I used mini marshmallows instead
  7. The recipe calls for cooking the sweet potatoes in the microwave. I don’t like to cook in the microwave so I pre-cut my yams and boiled them on the stove.

Directions:

  1. Preheat oven to 350 degrees fahrenheit.
  2. Grease 9-loaf mini loaf pan (alternatively use mini loaf baking cups in a 9”x13” pan) - I used a coconut oil spray to grease.
  3. Peel and then cook yams until flesh is tender. Drain and set aside to cool.
  4. Whisk the sugar, oil, eggs and salt until combined.
  5. Sift the flour, baking powder, cinnamon and nutmeg together in a bowl.
  6. Mash the cooled yams and combine with the sugar mixture. 
  7. Stir the flour mixture into the yams.
  8. If you used nuts, fold in pecans.
  9. Evenly fill the loaf cups with batter.
  10. Bake for 20-25 minutes or until the toothpick inserted into the centre of the loaf comes out cleanly.
  11. Set aside loaves to cool. 
  12. Using a wet knife, cut each marshmallow into 3 slices and top each loaf with 3 slices each. (I used mini marshmallows and just placed the on top.)
  13. Set loaves under the oven broiler for 2-3 minutes or until the marshmallows are toasted and golden.
  14. Serve warm and enjoy!