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Ingredients
| sweet potatoes: 5 lbs |
| unsalted butter: 4 Tbl |
| pecans: 2 cups |
| granulated sugar: 2 Tbl |
| chili powder: 1 tsp |
| Kosher salt |
| honey: 1/4 cup |
| ground cinnamon: 1/2 tsp |
| allspice: 1/4 tsp |
| ground cloves: 1/8 tsp |
| heavy whipping cream (fluid): 1/2 cup |
| black pepper (fresh ground) |
| miniature marshmallows: 2 cups |
Sweet Potato Gratin With Chile-Spiced Pecans
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
95 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375.
- Roast the sweet potatoes on a large baking sheet until tender, about 1 hr 10 minute.
- Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well coated (approx. 8 min).
- Spread pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.
- Cut potatoes in half lengthwise and scoop the flesh into a food processor; discard skins. Add the honey, cinnamon, allspice, and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
- Scrape the potatoes into a 9x13 baking dish; scatter marsh mellows on top.
- Bake in the top third of the oven for 25 minutes, until the marsh mellows are golden. Sprinkle with pecans and serve.