Sweet Potatoes with Marshmallows

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From Better Homes and Gardens - can be made in advance. Prep is 45 minutes, 36 minutes to cook.

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  • 8

Ingredients

  • 4 1/2 * 4 1/2 lb. sweet potatoes
  • 2 * 2 Tbsp. olive oil
  • 1 * 1 Tbsp. kosher salt
  • 1/2 * 1/2 cup butter
  • 2/3 * 2/3 cup whipping cream
  • 2 * 2 Tbsp. pure maple syrup
  • 1/4 * 1/4 tsp. ground nutmeg
  • 1 * 1 tsp. kosher salt
  • 2 to 3 * 2 to 3 cups tiny marshmallows
  • 1/4 * 1/4 cup pecan halves, toasted

Preparation

Step 1

1. Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.

2. Increase oven temperature to 450 degrees F. Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.

3. In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.

4. Sprinkle marshmallows on potatoes. Bake, uncovered, 12 t0 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately.

5. Make Ahead: Up to 1 day ahead, prepare through Step 3. Cover and refrigerate. To reheat, bake, covered, in a 350 degrees F oven for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and proceed with Step 4.

Make Ahead: Prepare recipe through step 3. Cover and chill overnight. Bake chilled casserole, covered, in a 350 degrees F oven for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and proceed with step 4.

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