Sweet Potato Gratin With Chile-Spiced Pecans
- Ready In:
- 2hrs 20mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 2267.96 g sweet potatoes
- 59.16 ml unsalted butter
- 473.18 ml pecans
- 29.58 ml sugar
- 4.92 ml dried chipotle powder
- kosher salt
- 59.14 ml honey
- 2.46 ml cinnamon
- 1.23 ml ground allspice
- 0.61 ml ground cloves
- 118.29 ml heavy cream
- fresh ground pepper
- 473.18 ml mini marshmallows
directions
- Preheat oven to 375.
- Roast the sweet potatoes on a large baking sheet until tender, about 1 hr 10 minute.
- 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).
- Spread pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.
- 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.
- Scrape the potatoes into a 9x13 baking dish; scatter marsh mellows on top.
- Bake in the top third of the oven for 25 minutes, until the marsh mellows are golden. Sprinkle with pecans and serve.
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RECIPE SUBMITTED BY
Eats food.