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Maple-Pecan Sweet Potatoes

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 8 servings (serving size: 1/2 cup)
You can make this dish up to two days ahead. Simply bake the potatoes and assemble. Then refrigerate and bake just before serving.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.