Ingredients:
· 5 pounds sweet potatoes, cooked
· 4 tablespoons butter
· 8 ounces pecans
· 2 tablespoons sugar
· ½ cup heavy cream
· Mini Marshmallows, as desired
· Salt & Pepper to taste
Method:
1. Read the recipe. Did you read it? Read it again…
2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.
3. Preheat oven to 375 degrees.
4. Cut the potatoes lengthwise and scoop the flesh into the bowl of a food processor. Add the honey and spices. Puree. Add the cream. Puree. Season with salt and pepper.
5. Spread the potatoes into a 9 x 13 baking dish and top with marshmallows. Bake for 25 minutes or until marshmallows are golden.
6. In a skillet, melt the butter. Add the pecans, sugar and chili powder and cook over medium heat until the sugar is caramelized. Spread the pecans on a parchment lined or silicone lined sheet pan, sprinkle with salt and let cool.
7. Sprinkle with pecans and enjoy!