September 1, 2011

Maple-Pecan Sweet Potatoes

I love sweet potatoes just about any way you serve 'em.........baked, fried, in pies and muffins, soups or casseroles. It's such a delicious, nutritious and versatile vegetable! This is a healthier version of a favorite dish in our house around the holidays. This is a perfect side with a savory pork tenderloin and escalloped apples.

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

Preheat oven to 400 degrees. 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. Reduce oven temperature to 350 degrees. 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 marshmallows are slightly melted. Serve immediately. 8 half-cup servings.

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