Sweet Potatoes With Toasted Pecans

Submitted by Lightly Toasted

"from the Nov 09 issue of Better Homes and Gardens"

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• 4 1⁄2 lbs sweet potatoes
• 2 tablespoons olive oil
• 1⁄2 cup butter
• 2⁄3 cup heavy cream (I have successfully substituted evaporated milk)
• 2 tablespoons maple syrup (I have successfully substituted sugar-free)
• 1⁄4 teaspoon nutmeg
• 1 tablespoon kosher salt
• 2 -3 cups miniature marshmallows
• 1⁄4 cup toasted pecans

directions

1. Scrub potatoes and prick with fork. Brush with olive oil.
2. Roast at 350 degrees for 30-40 minutes, or until soft. Cool until you can handle.
3. Halve potatoes and scoop out flesh. Throw away skin.
4. Transfer to a large bowl, and beat with mixer.
5. In small saucepan, combine butter and whipping cream over medium heat until it comes to a simmer. Add to mashed potatoes, adding maple syrup, nutmeg, and salt.
6. Transfer to a 2 qt baking dish, sprinkling mini-marshmallows on top.
7. Bake at 350 for 12-15 minutes or until golden brown. Sprinkle pecans over top.