Thanksgiving Sweet Potatoes

Ingredients:

4 medium sweet potatoes

1/2 cup heavy cream

1/4 cup unsalted butter

3/4 cup brown sugar

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice (or a little cloves, ginger and more nutmeg to taste)

1 teaspoon salt

1 bag mini marshmallows

candied pecans

Preparation:

1. Preheat oven to 350°.

2. Place sweet potatoes in a large pot of water (enough water to cover sweet potatoes), and bring to a boil.

3. When sweet potatoes are easily pierced with a fork (about 15 minutes), drain and let cool or rinse under cold water. When cool enough to handle, the skins should easily fall off the sweet potatoes.

3. Place sweet potatoes in a large bowl with cream, butter, sugar, spices, and salt and blend with an immersion blender. 

4. Spread sweet potatoes into a square pan (8 x 8, 9 x 9), cover with marshmallows and pecans, and place in the oven until marshmallows are melted and browned. 

Note: 

This recipe can easily be prepared a day before. Once sweet potatoes have been blended, store in the refrigerator. Before serving, warm sweet potato mixture in the microwave, then spread in pan and top with marshmallows and pecans, Place in oven to melt and brown the marshmallows.