Sweet Potatoes With Toasted Pecans

• 4 12 lbs sweet potatoes
• 2 tablespoons olive oil
• 12 cup butter
• 23 cup heavy cream (I have successfully substituted evaporated milk)
• 2 tablespoons maple syrup (I have successfully substituted sugar-free)
• 14 teaspoon nutmeg
• 1 tablespoon kosher salt
• 2 -3 cups miniature marshmallows
• 14 cup toasted pecans

1. Scrub potatoes and prick with fork.
2. Brush with olive oil.
3. Roast at 350 degrees for 30-40 minutes, or until soft.
4. Cool until you can handle.
5. Halve potatoes and scoop out flesh.
6. Throw away skin.
7. Transfer to a large bowl, and beat with mixer.
8. In small saucepan, combine butter and whipping cream over medium heat until it comes to a simmer.
9. Add to mashed potatoes, adding maple syrup, nutmeg, and salt.
10. Transfer to a 2 qt baking dish, sprinkling mini-marshmallows on top.
11. Bake at 350 for 12-15 minutes or until golden brown.
12. Sprinkle pecans over top.

sweet potatoes, olive oil, butter, heavy cream, maple syrup, nutmeg, kosher salt, marshmallows, pecans

Taken from www.food.com/recipe/sweet-potatoes-with-toasted-pecans-402122 (may not work)