Ingredients
5lbssweet potatoes
4tbspunsalted butter
2cupspecans
2tbspsugar
1tspchipotle chile powder
kosher salt
¼cuphoney
½tspcinnamon
¼tspground allspice
ground cloves
½cupheavy cream
freshly ground pepper
2cupsmini marshmallows
Preparation
Preheat the oven to 375 degrees F. 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 for about 8 minutes, stirring, until the sugar starts to caramelize and the pecans are well-coated.
Spread the pecans on a parchment-lined baking sheet, sprinkle with salt, and let cool.
Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice, and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
Scrape the potatoes into a 9×13-inch baking dish; scatter the marshmallows on top.
Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.
