Satisfy your sweet tooth with dense and gooey marshmallow sweet potato loaves.

Move over carrot cake, there’s a new treat in town. We’re putting the spotlight on your cousin, the humble sweet potato loaf, and dressing it up with a crown of marshmallow for a satisfying, sensational, dense and gooey indulgence.
 

Ingredients

• 4 small sweet potatoes (or 2 large)
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/4 tsp salt
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup chopped pecans
• 9 large marshmallows
   

Directions
1 Pierce the sweet potatoes a few times with a fork or knife. Place the potatoes in a microwave-safe dish and cook on high until the flesh is fork-tender, 10 to 15 minutes, flipping once halfway through cooking time. Let sit until cool enough to handle. Halve the sweet potatoes lengthwise and scoop out the flesh into a large bowl; mash until smooth and allow to cool completely. Whisk the sugar, oil, eggs and salt into the sweet potato mash until combined.

2 Sift the flour, baking powder, cinnamon and nutmeg together into a small bowl. Stir the flour mixture into the sweet potato mixture; fold in the pecans.

3 Preheat the oven to 350°F. Grease and flour a 9-loaf mini loaf pan (alternatively, use mini loaf baking cups in a 9" x 13" pan). Evenly fill the loaf cups with batter and bake for 20 to 25 minutes, until a toothpick inserted into the centre of a loaf comes out cleanly.

4 Meanwhile, using a wet knife, cut each marshmallow crosswise into 3 slices (rinse the knife in between slices for clean cuts). Top each baked loaf with three marshmallow slices; set the pan under the broiler until the marshmallows are toasted and golden, 2 to 3 minutes. Serve warm.

Makes: 9 mini loaves