Maple-Pecan Sweet Potatoes

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

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 2 3/4  pounds  sweet potatoes
• 1/4  cup  half-and-half
• 3  tablespoons  butter, melted
• 3  tablespoons  maple syrup
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  vanilla extract
• 1/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground allspice
• 1  large egg, lightly beaten
• Cooking spray
• 1/2  cup  mini-marshmallows
• 2  tablespoons  chopped pecans

Preparation

1. Preheat oven to 400°.

2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.

3. Reduce oven temperature to 350°.

4. Stir half-and-half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° 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.

Nutritional Information

Calories:

185

Fat:

7.3g (sat 3.6g,mono 2.1g,poly 0.7g)

Protein:

3.2g

Carbohydrate:

28g

Fiber:

3.4g

Cholesterol:

41mg

Iron:

1mg

Sodium:

315mg

Calcium:

57mg