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sweet potatoes

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Stealing the spotlight: Side dishes that shine


Maple pecan sweet potatoes

Serves 8




2¾ pounds sweet potatoes
¼ cup half-and-half
3 tablespoons butter, melted
3 tablespoons maple syrup
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 large egg, lightly beaten
½ cup mini-marshmallows
2 tablespoons chopped pecans



Pierce potatoes several times with a fork. Microwave for 10-15 minutes or until tender. Or, bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Reduce oven temperature to 350°. Stir half-and-half and the next eight ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake for 15 minutes. Sprinkle the top with mini-marshmallows and chopped pecans; bake 12 minutes or until the mini-marshmallows are slightly melted. Serve immediately.


You can make this dish up to two days ahead. Simply bake the potatoes and assemble. Then refrigerate and bake just before serving.


Nutritional information (per serving):

185 calories, 7 g fat, 41 mg cholesterol, 28 g carbohydrate,
3 g fiber, 3 g protein




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