© John Kernick
Active Time
1 HR
Total Time
2 HR
Yield
Serves : 10 to 12

Star chef Tyler Florence serves the traditional combination of sweet potatoes and marshmallows in a unique way, standing roasted potatoes upright and piping swirls of homemade marshmallow on top. Slideshow: More Sweet Potato Recipes

How to Make It

Step 1    

Preheat the oven to 400°. Prick the potatoes all over with a fork and put them on a rimmed baking sheet. Brush with olive oil and season with salt. Bake the potatoes for about 1 hour, until tender.

Step 2    

Meanwhile, spread the pecans in a pie plate and toast in the oven until golden and fragrant, about 7 minutes. Let cool, then coarsely chop.

Step 3    

In a medium saucepan, combine the orange juice with the honey and brown sugar and bring just to a boil, stirring to dissolve the sugar. Let the honey syrup cool.

Step 4    

In another medium saucepan, combine the granulated sugar with the corn syrup and water and cook over moderate heat, stirring occasionally, until the sugar syrup registers 240° on a candy thermometer.

Step 5    

In a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form. Turn the machine to medium-high and drizzle the hot sugar syrup into the egg whites in a very thin stream down the side of the bowl; beat until stiff peaks form and the marshmallow is cool. Scrape the marshmallow into a pastry bag fitted with a medium straight tip.

Step 6    

Cut off and discard the ends of the warm potatoes, then cut them crosswise into 2- to 3-inch sections. Arrange on a platter. Spoon some of the honey syrup over the potatoes and on the platter. Pipe the marshmallow topping onto the potatoes and, using a kitchen torch, lightly toast the tops. Alternatively, you can pipe the marshmallow onto a greased foiled-lined baking sheet and broil, then 
use a cake spatula to transfer onto each sweet potato section. Sprinkle the pecans over the top and serve.

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