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Recipe Summary

prep:
45 mins
roast:
30 mins to 40 mins at 350°
bake:
12 mins to 15 mins at 450°
Servings:
8
Yield:
8 (1/2-cup) servings + leftovers
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Sprinkle marshmallows on potatoes. Bake, uncovered, 12 to15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately.

Tips

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

Nutrition Facts

255 calories; total fat 14g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 33mg; sodium 670mg; potassium 378mg; carbohydrates 30g; fiber 3g; sugar 11g; protein 2g; trans fatty acidg; vitamin a 148IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

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