Maple pecan sweet potatoes

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 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 the cooked, peeled and mashed 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 pecans; bake 12 minutes or until the mini-marshmallows are slightly melted.