Made With
Sweet Dinner Potato RollsIngredients
1 package Martin’s Sweet Dinner Potato Rolls
2 large sweet potatoes, peeled and cubed
4 tbsp unsalted butter, divided
1/2 cup brown sugar, plus 2 tbsp
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of salt
1/2 cup chopped pecans
1 cup mini marshmallows
Serves: 6-8
Directions
Step 1
Preheat the oven to 375°F.
Step 2
Add the peeled and cubed sweet potatoes to a large pot and cover with water. Bring the water to a boil over medium high heat and cook until the sweet potatoes are fork tender, about 15 minutes.
Step 3
Drain the sweet potatoes and transfer to a large mixing bowl. Mash the sweet potatoes using a potato masher or ricer.
Step 4
Add 2 tablespoons of the butter, brown sugar, egg, vanilla extract, cinnamon, cloves, and salt to the sweet potatoes and stir until smooth and well combined.
Step 5
Using a bread knife held parallel to the Martin’s Sweet Dinner Potato Rolls, carefully slice through the center of the rolls to create a top and bottom layer. Add the layers to a baking sheet, side by side.
Step 6
In a small bowl or pan, melt the remaining 2 tbsp of butter. Stir 2 tablespoons of brown sugar into the melted butter.
Step 7
Brush each half of the rolls with the melted butter mixture.
Step 8
Spread half of the sweet potato mixture evenly over the bottom layer of the rolls, and sprinkle with chopped pecans.
Step 9
Top the nuts with the rest of the sweet potato filling, then top with the mini marshmallows.
Step 10
Transfer the rolls to the oven and bake until the tops of the rolls are toasted and the marshmallows are golden and bubbly, 15-20 minutes.
Step 11
Remove the rolls from the oven and let cool for 5 minutes. Using a spatula, carefully lift the top layers of the rolls and place on top of the bottom layer. Slice into 12 rolls and enjoy!
