Maple-Pecan Sweet Potatoes

By Judy1

You can make this dish up to two days ahead. Simply bake the potatoes and assemble. Then refrigerate and bake just before serving.

Ingredients

• 2 3/4 pounds sweet potatoes
• 1/4 cup half-and-half
• 3 tablespoons butter, melted
• 3 tablespoons maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup mini-marshmallows
• 2 tablespoons chopped pecans

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 400°.

2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.

3. Reduce oven temperature to 350°.

4. Stir half-and-half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes. Sprinkle the top with mini-marshmallows and chopped pecans; bake 12 minutes or until the mini-marshmallows are slightly melted. Serve immediately.