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1
Preheat your KitchenAid(R) Double Oven Convection Range to 375u00b0 F. Generously oil the cups of a 12-cup standard muffin tin with approximately 1 teaspoon of oil per cup, brushing oil up the sides as well as letting it pool in the bottom.
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2
Attach your KitchenAid(R) Spiralizer Attachment to the power hub of your Artisan(R) Mini Stand Mixer. Cut off the ends of the sweet potato with the Chef Knife from your KitchenAid(R) 7pc Cutlery Set, then insert the food holder into the center of one side.
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3
Spiralize the sweet potatoes using the extra fine spiralizer blade. You can choose to use the peeling blade if you would prefer your potatoes to be skinless, or you can leave the skins on.
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4
Place spiralized sweet potato in a bowl with ice water and a generous pinch of salt. Let soak for at least 15 minutes or up to 3 hours, then drain thoroughly and pat dry.
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5
In a bowl, toss sweet potato with egg, flour, spices ands salt until evenly coated.
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6
Place a small handful of sweet potato into each muffin cup, compacting spirals and tucking in ends so there are no 'tails' sticking up (they will burn in the oven).
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7
Bake for approximately 20 minutes or until edges are brown and crisp.
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8
Remove from oven and place marshmallow halves cut side down in the center of each cup. Return to oven and turn on broiler for 1 to 2 minutes or until marshmallows are golden brown (don't turn your back on them, as the marshmallows will go from uncooked to burnt in a matter of seconds). Alternatively, you can torch each marshmallow with a culinary torch if you prefer.
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9
Remove from oven and let cool slightly before serving warm.
