Sweet Potatoes with “Torched” Texas Pete® Fiery Sweet Pecan Strewn Marshmallows

  • SWEET POTATO INGREDIENTS:
  • 4 sweet potatoes
  • 6 tbsp. butter
  • 1 egg
  • 1/2 cup brown sugar
  • 1 tsp. pumpkin pie spice
  • Salt & Pepper
  • MARSHMALLOW INGREDIENTS:
  • 1/4 cup Texas Pete® Fiery Sweet Wing Sauce
  • 1/2 cup water, divided
  • 12 unflavored gelatin sheets
  • 2 cups sugar
  • 2/3 cup corn syrup
  • 1/4 tsp. salt
  • 2 tbsp. vanilla extract
  • Confectioner’s sugar & cornstarch to "dust" marshmallows
  • 1/2 cup pecans, toasted & roughly chopped

  • SWEET POTATO PREPARATION:
  • Boil or steam sweet potatoes until tender — 18-20 minutes. Drain, transfer to large mixing bowl & add butter, egg, brown sugar, spice, and a pinch of salt and pepper — using 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 atop & cook in 325 oven — 14-15 minutes. Remove from oven & “torch” (evenly brown) the marshmallows with a pastry torch. Alternatively — broil for 4-5 minutes to achieve similar results. Enjoy!
  • MARSHMALLOW PREPARATION (MADE FROM SCRATCH):
  • 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 & 1/4 cup of water — 10 minutes. Meanwhile, in saucepan, combine sugar, corn syrup, & 1/4 cup of water — bring to boil. Utilizing the whisk attachment, turn the stand mixer on low — for 1-2 minutes. Increase the mixer to high speed — start to pour the boiling syrup over the gelatin in a slow, steady stream. Add the salt — continue to mix for 12 minutes. Add the vanilla extract — continue to mix for 3-5 minutes. Scrape marshmallow into reserved baking pan & spread evenly. Allow marshmallow to sit for 4-5 hours and/or overnight, until cooled & firmly set. In small bowl, combine equal parts of confectioner’s sugar & cornstarch. Remove marshmallow from pan & cut into equal pieces. Dredge each piece in confectioner’s sugar & cornstarch mixture. Garnish with pecans.

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