To a Thanksgiving table and the hearts of many an eager diner, other than pumpkin pie, sweet potatoes are the quintessential “sweet” Thanksgiving dish. Without it there is surely something lacking. Here’s Florida’s #1 pick and, I must admit, one of mine too 🙂 Sweet, Salty, Creamy, Orange, Semi Crunchy Goodness.

Ingredients

4 1/2 pounds sweet potatoes

2 tablespoons olive oil

1 tablespoon kosher salt

1/2 cup butter

2/3 cup whipping cream

3 tablespoons pure maple syrup

1/3 cup brown sugar

1/4 teaspoon ground nutmeg

1 teaspoon kosher salt

2 – 3 cups mini marshmallows

1/4 cup pecan halves, toasted

 

Directions

Heat oven to 350* 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.

Increase oven temperature to 450*. Halve potatoes; scoop out flesh and discard skin. Optional: Press through a fine mesh sieve. Transfer to a large bowl. In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into sweet potatoes along with maple syrup, brown sugar, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish. Sprinkle marshmallows on potatoes. Bake, uncovered, 12 to15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately.

 

Cook’s Notes: Make Ahead Tip…

Up to 1 day ahead, prepare, but do not bake. Cover and refrigerate. To reheat, bake, covered, in a 350* oven for 55 minutes, stirring once. Sprinkle marshmallows, increase oven temperature to 450* and bake 12-15 minutes until golden brown.