Step 1

Prep: Preheat the oven to 350°F. Line 10 muffin cups with foil baking cups, set the pan aside.

Step 2

Assemble cups: In a small mixing bowl, mash sweet potatoes. Stir in egg and milk.

Step 3

Measure out the brown sugar, reserve 2 TBSP of it before adding the rest to the sweet potatoes, along with the salt, and cinnamon. Whisk the mixture until it's light and fluffy.

Step 4

In a separate bowl, combine the 2 TBSP brown sugar with the chopped pecans and melted butter. Stir together & then set the bowl aside.

Step 5

Grab the foil lined muffin pan and add 10 mini marshmallows into each cup. Divide the sweet potato mixture between the 10 cups as well.

Step 6

Top each cup with a pineapple ring and 4-5 additional mini marshmallows. Then divide the pecan mixture between the 10 cups to finish them off.

Step 7

Bake: Place the muffin pan in the preheated oven and bake for 20 minutes. Serve this dish in the cups or let them cool slightly and scoop the mixture out. Serve and enjoy!