Maple-Pecan Sweet Potatoes

Mmmm… I love sweet potatoes.

This was not only tasty but low in Calories!  I grabbed this recipe from Cooking Light and it made a perfect addition to our Thanksgiving Holiday Feast.   I forgot to take a picture of it after I melted the topping in the oven…. click on the link for a finished pic. 🙂

I decided to start adding in the recipe  just in case something goes wrong with the link location.

  • 2 3/4  pounds  sweet potatoes
  • 1/4  cup  half-and-half
  • 3  tablespoons  butter, melted
  • 3  tablespoons  maple syrup
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  vanilla extract
  • 1/4  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground allspice
  • 1  large egg, lightly beaten
  • Cooking spray
  • 1/2  cup  mini-marshmallows
  • 2  tablespoons  chopped pecans



1. Preheat oven to 400°.

2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.

3. Reduce oven temperature to 350°.

4. Stir half-and-half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes. Sprinkle the top with mini-marshmallows and chopped pecans; bake 12 minutes or until the mini-marshmallows are slightly melted. Serve immediately.


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