Sweet Potatoes With Toasted Pecans
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2041.16 g sweet potatoes
- 29.58 ml olive oil
- 118.29 ml butter
- 157.80 ml heavy cream (I have successfully substituted evaporated milk)
- 29.58 ml maple syrup (I have successfully substituted sugar-free)
- 1.23 ml nutmeg
- 14.79 ml kosher salt
- 473.18-709.77 ml miniature marshmallows
- 59.14 ml toasted pecans
directions
- Scrub potatoes and prick with fork. Brush with olive oil.
- Roast at 350 degrees for 30-40 minutes, or until soft. Cool until you can handle.
- Halve potatoes and scoop out flesh. Throw away skin.
- Transfer to a large bowl, and beat with mixer.
- 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.
- Transfer to a 2 qt baking dish, sprinkling mini-marshmallows on top.
- Bake at 350 for 12-15 minutes or until golden brown. Sprinkle pecans over top.
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RECIPE SUBMITTED BY
<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>