Sweet Potato Gratin with Chile-Spiced Pecans Recipe

Name: Sweet Potato Gratin with Chile-Spiced Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 375.
2
Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.
3
Meanwhile, in a skillet, melt the butter.
4
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.
5
Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
6
Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins.
7
Add the honey, cinnamon, allspice and cloves to the processor and puree.
8
Add the cream and puree.
9
Season with salt and pepper.
10
Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top.
11
Bake in the top third of the oven for 25 minutes, until the marshmallows are golden.
12
Sprinkle with the pecans and serve.

1143

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 pounds sweet potatoes, 4 tablespoons unsalted butter, 2 cups pecans (8 ounces), 2 tablespoons sugar, and more.

Yes, Sweet Potato Gratin with Chile-Spiced Pecans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Gratin with Chile-Spiced Pecans

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