Recipes and Cooking Sweet Potatoes with Toasted Pecans 4.2 (60) Toasted pecans and sticky-sweet marshmallows top creamy whipped sweet potatoes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Reed Davis Prep Time: 45 mins Roast Time: 30 mins Chill Time: 1 day Bake Time: 55 mins Bake Time: 12 mins Total Time: 1 day 2 hrs 22 mins Yield: 8 (1/2-cup) servings plus leftovers Jump to Nutrition Facts Ingredients 4 ½ pound sweet potatoes 2 tablespoon olive oil 1 tablespoon kosher salt ½ cup butter ⅔ cup whipping cream 2 tablespoon pure maple syrup ¼ teaspoon ground nutmeg 1 teaspoon kosher salt 2 - 3 cup tiny marshmallows ¼ cup pecan halves, toasted Directions 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. Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl. 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. Cover and chill up to 24 hours. 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 To 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. Rate it Print Nutrition Facts (per serving) 255 Calories 14g Fat 30g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 255 % Daily Value * Total Fat 14g 18% Saturated Fat 7g 35% Cholesterol 33mg 11% Sodium 670mg 29% Total Carbohydrate 30g 11% Total Sugars 11g Protein 2g Vitamin C 2.4mg 12% Calcium 40.4mg 3% Iron 0.7mg 4% Potassium 378mg 8% Folate, total 12.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.