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Maple pecan sweet potatoes

8 servings

Ingredients

  • 2 ¾ 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
  • 1/2 cup mini-marshmallows
  • 2 tablespoons chopped pecans

Cook

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

Serve

Serve immediately.

NUTRITION PER SERVING

  • 185 Calories
  • 7g Fat
  • 41mg Cholesterol
  • 28g Carbohydrate
  • 3g Fiber
  • 3g Protein