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.
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.
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.
Spread the pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.
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.
Scrape the potatoes into a 9×13-inch baking dish; scatter the marshmallows on top.
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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