Maple-Pecan Sweet Potatoes

Maple-Pecan Sweet PotatoesRecipe
Photo: Ellen Silverman; Styling: Toni Brogan
You can make this dish up to two days ahead. Simply bake the potatoes and assemble. Then refrigerate and bake just before serving.


8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 185
Fat 7.3 g
Satfat 3.6 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 3.2 g
Carbohydrate 28 g
Fiber 3.4 g
Cholesterol 41 mg
Iron 1 mg
Sodium 315 mg
Calcium 57 mg


2 3/4 pounds sweet potatoes
1/4 cup half-and-half
3 tablespoons butter, melted
3 tablespoons maple syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 large egg, lightly beaten
Cooking spray
1/2 cup mini-marshmallows
2 tablespoons chopped pecans


1. Preheat oven to 400°.

2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.

3. Reduce oven temperature to 350°.

4. Stir half-and-half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes. Sprinkle the top with mini-marshmallows and chopped pecans; bake 12 minutes or until the mini-marshmallows are slightly melted. Serve immediately.