Maple-Pecan Sweet Potatoes

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 7.3g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.2g
  • Carbohydrate: 28g
  • Fiber: 3.4g
  • Cholesterol: 41mg
  • Iron: 1mg
  • Sodium: 315mg
  • Calcium: 57mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 3. Reduce oven temperature to 350°.
  4. 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.
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