Sweet Potatoes with Marshmallows
Recipe from Family Circle



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Ingredients
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    4 1/2  pounds 
    sweet potatoes
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    2   tablespoons 
    olive oil
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    1   tablespoon 
    kosher salt
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    1/2  cup 
    butter
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    2/3  cup 
    whipping cream
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    2   tablespoons 
    pure maple syrup
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    1/4  teaspoon 
    ground nutmeg
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    1   teaspoon 
    kosher salt
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    2 - 3   cups 
    tiny marshmallows
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    1/4  cup 
    pecan halves, toasted

Directions
1.
Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.
2.
Increase oven temperature to 450 degrees F. Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.
3.
In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.
4.
Sprinkle marshmallows on potatoes. Bake, uncovered, 12 to15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately.
Make Ahead Tip
  • Up to 1 day ahead, prepare through Step 3. Cover and refrigerate. To reheat, bake, covered, in a 350 degrees F oven for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and proceed with Step 4.
Nutrition information
Per Serving: cal. (kcal) 255, Fat, total (g) 14, chol. (mg) 33, sat. fat (g) 7, carb. (g) 30, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 11, pro. (g) 2, vit. A (IU) 148.2, vit. C (mg) 2.36, Thiamin (mg) 0.1, Riboflavin (mg) 0.09, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.22, Folate (g) 12.1, Cobalamin (Vit. B12) (g) 0.06, sodium (mg) 670, Potassium (mg) 378, calcium (mg) 40.39, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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