Sweet Potatoes and Pecans
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Ingredients
- 4.5 lbs Sweet Potatoes
- 2 Tb Olive Oil
- 1 Tb Salt
- 1/2 C Butter
- 2/3 C Whipping Cream
- 2 Tb Maple Syrup
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 2 C Marshmallows tiny size
- 1/4 C Pecans toasted
Ingredients
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Instructions
- Heat the oven to 350. Clean the potatoes and poke them with a fork. Brush with the Olive Oil and season with the Salt. Roast, uncovered, for 40 minutes or until soft. Allow to cool
- Halve the potatoes and scoop out the flesh. Use a ricer or similar tool to make the flesh smooth
- Heat the Butter and Whipping Creme in a sauce pan to a simmer. Fold that into the Potatoes. Add the Maple Syrup, Nutmeg and Salt. Cover and chill for at least 2 hours
- Heat oven to 350 and bake covered for 1 Hour. Stir. Turn up the heat to 450. Sprinkle on the Marshmallows and bake uncovered for 15 more minutes.
- Sprinkle with the toasted Pecans and serve immediately.
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