Sweet Potatoes with Toasted Pecans

Ingredients:
4 1/2 lbs sweet potatoes
2 tbsp olive oil
1 tbsp kosher salt
1/2 cup butter
2/3 cup whipping cream
2 tbsp pure maple syrup
1/4 tsp ground nutmeg
2-3 cups tiny marshmallows
1/4 cup pecan halves, toasted


Directions: 
1. Heat oven to 350 degrees. 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.

2. Halve potatoes; scoop out flesh and discard skin. Mash. Transfer to a large bowl.
3. 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, and nutmeg. Transfer to a 2-quart baking dish.
4. Cover and chill up to 24 hours.
5. Preheat oven to 350 degrees. Bake chilled casserole, covered, for 55 minutes, stirring once. Increase oven temperature to 450 degrees. Uncover and sprinkle marshmallows on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans. Serve immediately. Makes 8 (1/2-cup) servings plus leftovers.

* * To serve right away: Chilling step may be omitted. Proceed through step 3. Increase oven temperature to 450 degrees. Sprinkle marshmallow on potatoes. Bake, uncovered, 12 to 15 minutes or until marshmallows are golden brown. Sprinkle with toasted pecans.