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Maple-Pecan Sweet Potatoes

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.

5.    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