Scrub sweet potatoes under warm water to remove any dirt. Pat dry.
Slice the ends off both sides of the sweet potatoes. Peel off all skin.
Slice the sweet potato into pieces that are about ¼ inch thick. Try to keep all pieces the same thickness.
Add the cut sweet potatoes to a large mixing bowl. Top with melted butter. Mix until all pieces are covered with butter.
Sprinkle the brown sugar and cinnamon evenly over the top of the sweet potatoes.
Mix well until all sweet potatoes are covered with the brown sugar and cinnamon mixture (you may need to use your hands).
Spray a baking pan with nonstick pan release spray.
Place the slices evenly on the pan (they should not be touching or overlapping).
Add 3-4 pieces of pecans.
Bake in the oven for 30 minutes or until soft.
Remove from oven and serve warm.
If Adding Marshmallows to the Top (Optional)
Place the sweet potato slices on the pan and place in the oven (do not add the marshmallows or pecans yet!).
Cook for about 30 minutes, or until soft.
Remove from the oven and top with 2-3 marshmallows. Return to the oven and cook for 1 minute or until marshmallows are melted (watch closely, as the marshmallows will burn easily).
Remove from the oven and top with 2-3 pecan pieces.
Serve warm.
Notes
Nutrition facts are based on ¼ of the recipe and for a sweet potato that does not have skin or marshmallows.The cook time will vary based on how thick you cut your sweet potato and how wide in diameter the sweet potato is. 30 minutes works best for a sweet potato that is cut at about ¼ inch thick, however feel free to adjust this!Since all sweet potatoes vary in size, you may need a little less butter if using really small sweet potatoes. I typically find this recipe works best with sweet potatoes that are medium/large.