Cook time: 20 Min Prep time: 1 Hr 15 Min Serves: 6-8
4 medium sweet potatoes
1/2 c heavy cream
1/2 c butter, softened
1/2 tsp pumpkin pie spice
1/4 tsp salt
freshly ground black pepper, to taste
1 c miniature marshmallows
1/2 c brown sugar
1/2 c pecans, chopped
1. Preheat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45-60 minutes. Let rest until cool enough to handle.
2. Handling the potatoes with a pot holder, slice each in half lengthwise and scoop out the flesh into the bowl of a food processor. To the food processor add the heavy cream, butter, pumpkin pie spice and salt and pepper. Process until potatoes are silky smooth.
3. Place sweet potato mixture into a 2-quart casserole dish. Sprinkle brown sugar and pecans on top. Bake at 400 degrees for about 15 minutes.
4. Add marshmallows to top and broil for 5 minutes until marshmallows are browned. Serve warm.
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