Maple Pecan Sweet Potatoes (Cooking Light)

By sybrmom

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 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

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)