Sweet Potatoes, Maple Pecan

By fireandfrost

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

Ingredients

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

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

1.Preheat oven to 400 degrees.
2.Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400 degrees for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.
3. Reduce oven temp to 350 degrees.
4. Stir in half-and-half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated w/ cooking spray. Bake at 350 degrees for 15 minutes. Sprinkle with mini-marshmallows and chopped pecans; bake 12 minutes or until marshmallows are slightly melted. Serve immediatley. (Serving size: 1/2 cup)