Sweet Potato Gratin With Chile-Spiced Pecans

• 5 lbs sweet potatoes
• 4 tablespoons unsalted butter
• 2 cups pecans
• 2 tablespoons sugar
• 1 teaspoon dried chipotle powder
• kosher salt
• 14 cup honey
• 12 teaspoon cinnamon
• 14 teaspoon ground allspice
• 18 teaspoon ground cloves
• 12 cup heavy cream
• fresh ground pepper
• 2 cups mini marshmallows

1. Preheat oven to 375.
2. Roast the sweet potatoes on a large baking sheet until tender, about 1 hr 10 minute.
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 (approx.
5. 8 min).
6. Spread pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.
7. Cut potatoes in half lengthwise and scoop the flesh into a food processor; discard skins.
8. Add the honey, cinnamon, allspice, and cloves to the processor and puree.
9. Add the cream and puree.
10. Season with salt and pepper.
11. Scrape the potatoes into a 9x13 baking dish; scatter marsh mellows on top.
12. Bake in the top third of the oven for 25 minutes, until the marsh mellows are golden.
13. Sprinkle with pecans and serve.

sweet potatoes, unsalted butter, pecans, sugar, chipotle powder, kosher salt, honey, cinnamon, ground allspice, ground cloves, heavy cream, fresh ground pepper, marshmallows

Taken from www.food.com/recipe/sweet-potato-gratin-with-chile-spiced-pecans-349827 (may not work)