10x7 Baking dish
- 2 pounds sweet potato peeled and cubed
- ¼ cup pomegranate juice
- ¼ cup heavy cream
- 1 tablespoon maple syrup
- 2 tablespoons butter
- 1 teaspoon kafe hawaij plus more if desired, or use your favorite pumpkin spice blend
- 1 ½ cups miniature marshmallows plus more if you like
- ½ cup raw pecans
- Salt to taste
Blend the sweet potatoes:
Transfer the cooked sweet potatoes to a large bowl. Add the pomegranate juice, heavy cream, maple syrup, butter, and kafe hawaij. Use a hand-mixer to blend until smooth. Taste and add more kafe hawaij and a sprinkle of salt, if you like.
Bake the sweet potatoes:
Pour the sweet potato mixture into a 10x7 baking dish. Arrange the marshmallows on top and scatter the pecans on top.
Transfer to the oven and bake for 25–30 minutes or until the marshmallows are lightly golden.
Broil the marshmallows (optional):
Calories: 189kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Sodium: 99mg | Fiber: 3g | Sugar: 13g | Vitamin C: 3mg