1. Preheat oven to 400°F (200°C).
2. Toss potato halves with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast 25–30 minutes, flipping halfway, until golden and tender.
4. While potatoes roast, make the mud sauce: In a small saucepan, combine brown sugar, cocoa powder, milk, and butter. Cook over medium heat, stirring constantly, until smooth and slightly thickened (3–4 minutes). Remove from heat and stir in vanilla.
5. Pour warm chocolate sauce over roasted potatoes and toss gently to coat.
6. Top with mini marshmallows (and pecans if using).
7. Return to oven and broil 2–3 minutes, watching closely, until marshmallows are golden and puffed.
8. Let cool 2–3 minutes—the sauce will thicken as it cools.

✨ Serve warm straight from the pan—great as a holiday side, game day snack, or dessert-for-dinner surprise!

💡 Why it’s legendary: A Southern-inspired twist on sweet potatoes… but with extra chocolate and marshmallow magic!

PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 35 mins , Total Time : 45 mins , Servings : 6 , Calories : 220 , Net Carbs: 30g , Fats: 9g , Protein: 4g