Ingredients

• 4-1/2  lb. sweet potatoes
• 2  Tbsp. olive oil
• 1  Tbsp. kosher salt
• 1/2  cup butter
• 2/3  cup whipping cream
• 2  Tbsp. pure maple syrup
• 1/4  tsp. ground nutmeg
• 1  tsp. kosher salt
• 2  to 3 cups tiny marshmallows
• 1/4  cup pecan halves, toasted

Directions

1. Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.

2. Increase oven temperature to 450 degrees F. Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.

3. In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.

4. Sprinkle marshmallows on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately. Makes 8 (1/2-cup) servings plus leftovers

5. Make Ahead: Up to 1 day ahead, prepare through Step 3. Cover and refrigerate. To reheat, bake, covered, in a 350°F oven for 55 minutes, stirring once. Increase oven temperature to 450-°F. Uncover and proceed with Step 4.

`