Sweet Potato Gratin With Chile-Spiced Pecans

Ingredients

• 5 lbs sweet potatoes
• 4 tablespoons unsalted butter
• 2 cups pecans
• 2 tablespoons sugar
• 1 teaspoon dried chipotle powder
• kosher salt
• 1/4 cup honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 cup heavy cream
• fresh ground pepper
• 2 cups mini marshmallows

Directions

1. 1

   Preheat oven to 375.

2. 2

   Roast the sweet potatoes on a large baking sheet until tender, about 1 hr 10 minute.

3. 3

   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 are well coated (approx. 8 min).

4. 4

   Spread pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.

5. 5

   Cut potatoes in half lengthwise and scoop the flesh into a food processor; discard skins. Add the honey, cinnamon, allspice, and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.

6. 6

   Scrape the potatoes into a 9x13 baking dish; scatter marsh mellows on top.

7. 7

   Bake in the top third of the oven for 25 minutes, until the marsh mellows are golden. Sprinkle with pecans and serve.