Lunch: Maple-Pecan Sweet Potatoes Recipe | Myrecipes

Recipe by Bill and Cheryl Jamison You can make this dish up to two days ahead. Simply bake the potatoes and assemble. Then refrigerate and bake just before serving.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Maple-Pecan Sweet Potatoes Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 3/4 pounds sweet potatoes
1/4 cup half-and-half
3 tablespoons butter, melted
3 tablespoons maple syrup
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 large egg, lightly beaten
Cooking spray
1/2 cup mini-marshmallows
2 tablespoons chopped pecans

Instructions

Preheat oven to 400 °.
Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 400 ° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl.
Reduce oven temperature to 350 °.
Stir half-and-half and the next 8 ingredients (through egg) into sweet potatoes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 ° for 15 minutes. Sprinkle the top with mini-marshmallows and chopped pecans; bake 12 minutes or until the mini-marshmallows are slightly melted. Serve immediately.

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