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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; 14 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 33 mg cholesterol; 670 mg sodium. 378 mg potassium; 30 g carbohydrates; 3 g fiber; 11 g sugar; 2 g protein; 0 g trans fatty acid; 148 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

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