Sweet Potato Gratin with Chile-Spiced Pecans
- ACTIVE: 25 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: 12
Jose Garces says this dish best exemplifies his Thanksgiving menu: traditional at its core but with unexpected Latin accents. The gratin is silky and sweet, topped with gooey marshmallows and delightfully crunchy pecans flavored with chile powder.
- 5 pounds sweet potatoes
- 4 tablespoons unsalted butter
- 2 cups pecans (8 ounces)
- 2 tablespoons sugar
- 1 teaspoon chipotle chile powder
- Kosher salt
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 cup heavy cream
- Freshly ground pepper
- 2 cups mini marshmallows
- Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.
- 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.
- 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.
- 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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