Sweet Potato Gratin with Chile-Spiced Pecans

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

Ingredients

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

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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