Sweet Potato Gratin with Chile-Spiced Pecans

Sweet Potato Gratin with Chile-Spiced Pecans
Photo by Petrina Tinslay

Ingredients

  • 5 pound(s) sweet potatoes
  • Freshly ground pepper
  • 2 tablespoon(s) sugar
  • 0.125 teaspoon(s) ground cloves
  • 0.25 teaspoon(s) ground allspice
  • Kosher salt
  • 0.25 cup(s) honey
  • + 6 more ingredients
    • 2 cup(s) pecans
    • 0.5 cup(s) heavy cream
    • 4 tablespoon(s) unsalted butter
    • 2 cup(s) mini marshmallows
    • 1 teaspoon(s) chipotle chile powder
    • 0.5 teaspoon(s) cinnamon

Preheat the oven to 375°. 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, stirring, until the sugar starts to caramelize and the pecans ...

View full recipe at Food & Wine

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