Sweet Potato Gratin with Chile-Spiced Pecans

By mirandavoegeli

Ingredients

• 5 pounds sweet potatoes
• 4 tablespoons unsalted butter
• 2 cups pecans (8 ounces)
• 2 tablespoons sugar
• 1 teaspoon chipotle chile powder
• Kosher salt
• 1/4 cup honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 cup heavy cream
• Freshly ground pepper
• 2 cups mini marshmallows

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 375. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.

Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.

Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.

Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.