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Sweet Potatoes with Toasted Pecans

Yield: 8 (1/2-cup) servings plus leftovers
Prep 45 mins Roast 350°F 30 mins to 40 mins Chill 24 hrs Bake 350°F 55 mins Bake 450°F 12 mins to 15 mins
Sweet Potatoes with Toasted Pecans
Ingredients
  • 4 1/2  pounds  sweet potatoes
  • 2  tablespoons  olive oil
  • 1  tablespoon  kosher salt
  • 1/2  cup  butter
  • 2/3  cup  whipping cream
  • 2  tablespoons  pure maple syrup
  • 1/4  teaspoon  ground nutmeg
  • 1  teaspoon  kosher salt
  • 2 - 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. 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. Cover and chill up to 24 hours.

5. Preheat oven to 350 degrees F. Bake chilled casserole, covered, for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and 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

From the Test KitchenTo serve right away:
  • Chilling step may be omitted. Proceed through step 3. Increase oven temperature to 450 degrees F. Sprinkle marshmallow on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans.
Nutrition Facts (Sweet Potatoes with Toasted Pecans)
  • cal. (kcal) 255,
  • Fat, total (g) 14,
  • chol. (mg) 33,
  • sat. fat (g) 7,
  • carb. (g) 30,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 11,
  • pro. (g) 2,
  • vit. A (IU) 148,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 670,
  • Potassium (mg) 378,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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