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Sweet Potato Gratin with Chile-Spiced Pecans

Adapted from Food and Wine

5 lbs sweet potatoes
4 Tbsp unsalted butter
2 cups pecans (8 ounces)
2 Tbsp sugar
1 tsp chipotle chile powder
Kosher salt
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
1/2 cup heavy cream
Freshly ground pepper
2 cups mini marshmallows

Heat oven to 375° F. Arrange sweet potatoes on a large baking sheet and place in oven. Bake for 1 hour and 10 minutes or until tenter.

In a medium skillet, place butter, pecans, sugar and chipotle powder. Cook over medium heat, stirring constantly, untill sugar begins to caramelize. This should take about eight minutes. Spread coated pecans on a baking sheet lined with parchment paper, season with salt and allow to cool.

Slice cooked potatoes in half lengthwise. Scoop out flesh and place in a food processor. Discard skins. Add honey cinnamon, allspice and cloves to the food processor. Process until smooth. Slowly poor cream into processor and puree. Season to taste with salt and pepper. Place potato mixture into a 9×13 inch baking dish. Sprinkle marshmallows on top. Place in oven and bake for 25 minutes. marshmallows should be golden. Sprinkle with pecans and serve.