Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sweet Potato Gratin With Chile-Spiced Pecans Recipe
    Lost? Site Map

    Sweet Potato Gratin With Chile-Spiced Pecans

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    45 mins

    1 hrs 35 mins

    Renegade Chef's Note:

    From Food & Wine, Nov 2008. The potato puree can be made ahead and refrigerated overnight, but bring it to room temperature before baking. The pecans can be stored in an airtight container for up to 3 days.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 375.
    2. 2
      Roast the sweet potatoes on a large baking sheet until tender, about 1 hr 10 minute.
    3. 3
      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 (approx. 8 min).
    4. 4
      Spread pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.
    5. 5
      Cut potatoes in half lengthwise and scoop the flesh into a food processor; discard skins. Add the honey, cinnamon, allspice, and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
    6. 6
      Scrape the potatoes into a 9x13 baking dish; scatter marsh mellows on top.
    7. 7
      Bake in the top third of the oven for 25 minutes, until the marsh mellows are golden. Sprinkle with pecans and serve.

    Ratings & Reviews:

    • on September 23, 2009


      This was a nice sweet potato alternative. I would probably stick to more traditional items for the holidays, but this was fun for a non-holiday change of pace. Thanks :)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Potato Gratin With Chile-Spiced Pecans

    Serving Size: 1 (239 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 413.5
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 5.8 g
    Cholesterol 23.7 mg
    Sodium 117.5 mg
    Total Carbohydrate 55.7 g
    Dietary Fiber 7.5 g
    Sugars 21.3 g
    Protein 5.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites