Maple pecan sweet potatoes
- 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
- ½ cup mini-marshmallows
- 2 tablespoons pecans
Cook
- 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.
- Reduce oven temperature to 350 degrees.
- Stir half-and-half and the next eight ingredients (through egg) into the cooked, peeled and mashed 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 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
All salad and side recipes
category
Salads-n-sides