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.