3 Large Sweet Potatoes, cut into 1/2-inch wedges
1 Tablespoon Extra-Virgin Olive Oil
4 Tablespoons Unsalted Butter
1/4 Cup Sour Cream
1/4 Cup Toasted Pecans, Chopped (optional)
4.5 oz SMASHMALLOW Cinnamon Churro
1 pinch Coarse salt and ground pepper
Preheat oven to 400°F. On a parchment-lined baking sheet, toss sweet potatoes with oil, salt and pepper. Bake in a single layer until golden brown, about 40 minutes, flipping once.
In a medium saucepan, swirl butter over medium heat until golden brown and no longer foaming, about 6 minutes. Turn heat to low and add SMASHMALLOW snackable marshmallows, stirring until mallows melt. Transfer to a medium bowl. Add sour cream and salt to taste, and sprinkle with pecans for an extra crunch! Serve warm.