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1
Preheat oven to 400 degrees.
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2
Line a baking sheet with foil.
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3
Prick the potatoes with a fork and place on the baking sheet. Roast until tender, about 1 hour. Let cool slightly. While the potatoes are still hot, remove skins and discard.
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4
Butter a 13 x 9 baking dish.
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5
In a small saucepan over medium heat, warm the butter and cream until the butter melts. working in 2 batches in a food processor, process the potatoes with butter mixture until smooth. Transfer to a large bowl. Stir in nutmeg and salt and pepper to taste. Transfer to baking dish.
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6
Pour 1/2 cup of the water into a small bowl and sprinkle the gelatin on top. Let stand until the gelatin softens, about 10 minutes.
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7
Meanwhile, in a saucepan over medium-high heat, bring the sugar and the remaining 1/2 cup of water and the corn syrup to a boil until it registers 240 degrees on a candy thermometer, 8-10 minutes. Remove from heat and add the gelatin mixture and whisk until dissolved.
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8
Beat egg whites on medium speed until soft peaks form, about 1 minute. With the mixer running, gradually add sugar mixture and beat until soft peaks form, about 15 minutes.
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9
Spread the marshmallow on top of the sweet potato puree and bake until golden brown, about 15 minutes. Cool before service. Serves 12-14.
