Mashed Sweet Potatoes with Pecans & Marshmallows
Node Shortcode: [[nid:121]]
4½ lbs. sweet potatoes or yams, rinsed and scrubbed
2 Tbsp. olive oil
2 Tbsp. kosher salt
6 oz. heavy cream
4 oz. butter
¼ tsp. nutmeg
2 Tbsp. pure maple syrup
5 oz. mini-marshmallows
¼ cup pecans
Preheat the oven to 350°F.
Brush the sweet potatoes with olive oil and sprinkle with 1 tablespoon salt. Place potatoes on a sheet pan and poke holes with fork. Roast for 50 to 60 minutes or until soft. Allow the potatoes to cool enough to touch.
Scoop out the insides of the potatoes and push through a fine mesh sieve (or strainer). Discard skins. Increase oven temperature to 450°F.
In a small pot, bring the heavy cream and butter to a simmer. Fold mixture into the mashed sweet potatoes. Add nutmeg, maple syrup and 1 tablespoon salt and stir. Transfer potato mixture to an oven-proof baking dish. Sprinkle with marshmallows and pecans. Bake until marshmallows are golden brown, approximately 13 minutes.