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Sweet Potatoes with Toasted Pecans

Posted by on Oct. 29, 2009 at 10:58 AM
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Sweet Potatoes with Toasted Pecans

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

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.

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.

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.

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

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.

 


 


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by on Oct. 29, 2009 at 10:58 AM
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