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Sweet Potatoes with Texas Pete® Fiery Sweet Marshmallows

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Sweet Potatoes with Texas Pete® Fiery Sweet Marshmallows and Pecans

Sweet Potatoes with Texas Pete® Fiery Sweet Marshmallows and Pecans

Photo of Sweet Potato Casserole © Texas Pete®
This flavorful sweet potato casserole is topped with homemade torched Texas Pete marshmallows. The recipe was developed by Texas Pete Chef Tim Grandinetti. Plan to make the marshmallows before starting the sweet potato filling.

Yield: Serves 4 to 6

Ingredients:

  • Sweet Potato Filling
  • 4 Sweet Potatoes
  • 6 Tbsp. Butter
  • 1 Egg
  • 1/2 cup Brown Sugar
  • 1 tsp. Pumpkin Pie Spice
  • 1 Tbsp. Salt
  • 1/2 to 1 cup chopped pecans
  • ****
  • Texas Pete® Fiery Sweet Marshmallows
  • 1/4 cup Texas Pete® Fiery Sweet Wing Sauce
  • 1/4 cup Water
  • 12 sheets Unflavored Gelatin Sheets
  • 2 cups Sugar
  • 2/3 cup Corn Syrup
  • 1/4 cup Water
  • 1/4 tsp. Salt
  • 2 Tbsp. Vanilla Extract
  • Confectioner's Sugar & Cornstarch to "dust" marshmallows

Preparation:

Boil or steam sweet potatoes until tender. Drain, then transfer to large mixing bowl & add butter, egg, brown sugar, spice, & salt. Using an electric or stand mixer, beat until smooth.

Transfer to a lightly oiled baking casserole dish. Scatter a handful or two of Texas Pete® Fiery Sweet Pecan Marshmallows (recipe below) atop, along with the pecans. Bake in 325° oven for 15 minutes. Remove from oven and "torch" (evenly brown) the marshmallows with pastry torch. Alternatively - broil for 5 minutes to achieve similar results. Enjoy!

For the Marshmallows
Line a 9" x 9" baking pan with plastic wrap & lightly oil inside. Reserve.

In the bowl of stand mixer, soak gelatin sheets with Texas Pete® Fiery Sweet Wing Sauce & water for 10 minutes. Meanwhile, in saucepan, combine sugar, corn syrup and water, then bring to a boil. Utilizing the whisk attachment, turn the stand mixer on low for 1 to 2 minutes.

Increase the mixer to high speed - start to pour the boiling syrup over the gelatin in a slow, steady stream. Add the salt and continue to mix for 12 minutes. Add the vanilla extract and continue to mix for 3 to 5 minutes.

Scrape marshmallow into reserved baking pan and spread evenly. Allow marshmallow to sit for 4 to 5 hours and/or overnight, until cooled & firmly set.

In small bowl, combine equal parts of confectioner's sugar and cornstarch. Remove marshmallow from pan & cut into equal pieces. Dredge each piece in confectioner's sugar and cornstarch mixture.

Note: Grandinetti also developed an alternative to the traditional turkey gravy – the Texas Pete® Original Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry. And, as a special treat during the after-dinner football snack time, a new sandwich – the Texas Pete® Turkey Hot Brown featuring Roasted Tomato, Bacon, & Texas Pete® Mornay Sauce atop Cheddar & Chive Biscuits. For these recipes, visit the Texas Pete® Web site recipe page at www.TexasPeteRecipes.com
. More Sweet Potato Casserole Recipes:

"Best Ever" Sweet Potato Casserole With Pecan Topping
Classic Sweet Potato Casserole
Easy Sweet Potato Casserole
Perfect Sweet Potato Casserole
Holiday Sweet Potatoes With Mini Marshmallow Topping
Fluffy Marshmallow Sweet Potatoes

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