November 14, 2010

Maple-Pecan Sweet Potatoes

Last year was my first time hosting Thanksgiving. It was my first turkey, my first sweet potato casserole, and my first pumpkin cheesecake. Our best friends from Miami flew up to spend the holiday with us. My best friend and I cooked up the best Thanksgiving dinner we've ever had. We spun around in the kitchen together, washing pots and pans, stirring this and mixing that. We jumped for joy when the turkey came out beautifully browned and as the meat fell off the bones. We made this sweet potato dish the day before and popped it into the oven after the turkey came out. When it was time to eat, we inhaled it. For days and then months after Thanksgiving we would call each other and say, "Remember those sweet potatoes!!" They.are.heavenly.

I swear this is THE BEST sweet potato dish you will ever have. And I'm SO excited to make it again, even though my best friend will not be here this year. I'll Fed-Ex you some love. ;p

  • 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
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.

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