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Categories:
sweet potatoes unsalted butter pecans sugar chile powder kosher salt honey cinnamon ground allspice ground cloves heavy cream freshly ground pepper marshmallows eggs
Viewed: 31 - Published at: 4 years agoIngredients
- 5 pounds sweet potatoes
- 2 tablespoons unsalted butter
- 1 cup pecans (4 ounces)
- 1 tablespoons sugar
- 1 teaspoon chipotle chile powder
- Kosher salt
- 1/8 cup honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/2 cup heavy cream
- Freshly ground pepper
- 2 cups mini marshmallows
- 3 eggs
Method
- 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 are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
- Set the oven to 425 degrees.
- Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a mixer; discard the skins. Add the honey, cinnamon, allspice and cloves and mix. Add the cream and mix. Season with salt and pepper.
- Beat in the eggs one at a time, beating well after each addition.
- Transfer the sweet potato puree to a buttered 8-by-11-inch baking dish. Scatter the marshmallows on top. Bake for 15 minutes. Reduce the oven temperature to 400° and bake for 30 minutes longer, or until the sweet potatoes are lightly puffed and browned. Sprinkle with the pecans and let the sweet potato souffle rest for 10 minutes before serving.
- MAKE AHEAD The sweet potato puree can be refrigerated overnight. Bring to room temperature and top with the marshmallows before baking. The spiced nuts can be stored in an airtight container for up to 3 days.
