Maple-Pecan Sweet Potatoes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

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

Directions:

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.

By RecipeOfHealth.com