I wanted to develop a recipe this year that could stand in for the sweet potato gratin with marshmallows you so commonly find at Thanksgiving dinners, something leaning towards the sweet side but more sophisticated. The creaminess of the mascarpone means you don't need to use any butter or cream, like you usually find in other sweet potato purees. If you're making this for the holidays (or any day) and are pressed for time or oven space, you can boil the potatoes instead for 10 to 15 minutes, but you'll lose the added depth of flavor you get from roasting them. These caramelized pecans are also wonderful served alongside blue cheese as part of a cheese board.

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