6 med sweet potatoes (or 3 large)
¼ c water
½ t salt
½ c light brown sugar
¼ c chopped pecans
¼ c butter
Cook potatoes, peel after cooked/cooled. Slice and place in baking dish.
Preheat oven to 350*
Combine butter, salt, sugar, and water. Stir over low heat until butter melts & sugar is dissolved. Boil uncovered. Pour over sweet potatoes and cover with butter mixture. Top with mini marshallows.
Bake 15-20 minutes until bubbly