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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

Reduce oven temperature to 350°.

Step 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.

Ratings & Reviews

CFilauro's Review

CFilauro
November 25, 2012
N/A

ktleyed's Review

revolution49
November 25, 2012
I made this for T-giving, and everyone loved it! I had to leave off the pecans due to my son's nut allergy, but it was still great. Not too sweet in the base, so the overall effect with the marshmallows was just right. A keeper!

cewqqq's Review

kd1980
November 22, 2012
Fantastic! Even though I didnt have pecans and used walnuts instead it was perfect for the occasion!!

MelyndaNuss's Review

Katwanya
November 17, 2012
N/A

Katwanya's Review

crusnock
November 15, 2012
I made this last year for Thanksgiving and it was an extreme hit! Now, I have to make this and bring it over again this Thanksgiving. Actually, it was a demanded of me. LOL! I love it when a recipe turns out as awesome as this one did.

revolution49's Review

TriciaS
November 24, 2011
N/A

Preston42's Review

egollnick2
December 07, 2010
This was easy and delicious. I used fat free half and half and it was just fine.

68black's Review

raanders
November 28, 2010
this was amazing! not too sweet, and very satisfying, easy to make. this will be our standard turkey day yam recipe from now on.

davidslori's Review

CarolynDavis
November 27, 2010
This is the 2nd year I have made this for Thanksgiving. My husband who hates sweet potatoes says this is the recipe for him because the spices give it a great flavor + he can't taste the sweet potatoes. I like to keep my veggies simple to keep calories low, but this recipe is a wonderful splurge + really makes the Thanksgiving dinner complete. Also a great way to incorporate nuts into my sons diet who otherwise turns them down.

JessicaLuu's Review

JessicaLuu
June 08, 2010
Absolutely delicious! No other food encompasses fall like sweet potatoes for me. This was the right amount of sweetness. I made it just for my husband, daughter and I, but this would be awesome for a gathering like Thanksgiving.