Sweet Potato Gratin with Chile-Spiced Pecans Recipe

Sweet Potato Gratin with Chile-Spiced Pecans Recipe

How To Make Sweet Potato Gratin with Chile-Spiced Pecans

Complete your Thanksgiving spread with this sweet potato gratin. The sweet and smooth dish has a gooey marshmallow topping with crisp and spicy pecans.

Preparation: 17 minutes
Cooking: 1 hour 43 minutes
Total: 2 hours



  • 5lbssweet potatoes
  • 4tbspunsalted butter
  • 2cupspecans
  • 2tbspsugar
  • 1tspchipotle chile powder
  • kosher salt
  • ¼cuphoney
  • ½tspcinnamon
  • ¼tspground allspice
  • ground cloves
  • ½cupheavy cream
  • freshly ground pepper
  • 2cupsmini marshmallows


  1. Preheat the oven to 375 degrees F. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.

  2. Meanwhile, in a skillet, melt the butter. Add the pecans, sugar, and chipotle powder and cook over moderate heat for about 8 minutes, stirring, until the sugar starts to caramelize and the pecans are well-coated.

  3. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.

  4. Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice, and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.

  5. Scrape the potatoes into a 9×13-inch baking dish; scatter the marshmallows on top.

  6. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.


  • Calories: 404.90kcal
  • Fat: 19.62g
  • Saturated Fat: 5.81g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 8.82g
  • Polyunsaturated Fat: 3.92g
  • Carbohydrates: 56.28g
  • Fiber: 7.77g
  • Sugar: 21.55g
  • Protein: 5.04g
  • Cholesterol: 23.76mg
  • Sodium: 556.28mg
  • Calcium: 85.20mg
  • Potassium: 737.22mg
  • Iron: 1.81mg
  • Vitamin A: 1417.21µg
  • Vitamin C: 4.83mg
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