Active Time
25 MIN
Total Time
2 HR
Yield
Serves : 12
© Petrina Tinslay

How to Make It

Step 1    

Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.

Step 2    

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, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.

Step 3    

Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.

Step 4    

Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.

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