Sweet Potatoes with Marshmallows
Heat oven to 350 degrees F. Scrub potatoes and prick with a fork. Brush with olive oil. Sprinkle with 1 tablespoon salt. Place potatoes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 40 minutes or until soft. Cool until easy to handle.Advertisement
Increase oven temperature to 450 degrees F. Halve potatoes; scoop out flesh and discard skin. Press through a fine mesh sieve. Transfer to a large bowl.
In a small saucepan combine butter and whipping cream; cook over medium heat until mixture comes to a simmer. Fold into the sweet potatoes along with the maple syrup, nutmeg and remaining 1 teaspoon salt. Transfer to a 2-quart baking dish.
Sprinkle marshmallows on potatoes. Bake, uncovered, 12 to15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately.
Up to 1 day ahead, prepare through Step 3. Cover and refrigerate. To reheat, bake, covered, in a 350 degrees F oven for 55 minutes, stirring once. Increase oven temperature to 450 degrees F. Uncover and proceed with Step 4.