Maple-Pecan Sweet Potatoes

This dish can be made up to two days in advance.  Simple bake the potatoes, assemble and refrigerate.  Bake just before serving.  Recipe serves 8.

What you’ll need:

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

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Pierce each potato several times with a fork.  Place the potatoes on a foil-lined baking sheet and bake for 1 hour or until tender.
  • Cool slightly, peel and mash in a large bowl.
  • Reduce the oven temperature to 350 degrees.
  • Into the bowl with the potatoes, add the half-and-half, melted butter, maple syrup, salt, pepper, vanilla, cinnamon, allspice and egg.  Stir to combine.
  • Spoon the potato mixture into a 2-quart baking dish coated in cooking spray.
  • Bake at 350 degrees for 15 minutes.
  • Sprinkle the top with mini-marshmallows and chopped pecans.  Bake 12 more minutes or until the marshmallows are slightly melted.
  • Serve immediately.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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