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1
Preheat oven to 375 degrees F.
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2
Bake the sweet potatoes for 45 minutes.
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3
When cool enough to handle, skin potatoes, and mash together with the honey, butter, molasses, cinnamon, and pepper.
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4
Transfer mixture to a 2-quart casserole.
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5
Sprinkle on the pecans.
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6
Make Marshmallows: In a small bowl, soften the gelatin by stirring it into 1/4 cup of the water.
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7
Set aside.
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8
In a small saucepan, fitted with a candy thermometer, bring the remaining 1/4 cup of water, a 1/4 cup of corn syrup, and the sugar to 240 degrees F (soft ball stage).
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9
In the meantime, put the remaining 1/4 cup of corn syrup, vanilla, and rum in the bowl of an electric mixer fitted with the whisk attachment.
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10
Add the hot syrup to the bowl and whisk at high speed for 3 to 5 minutes until thickened.
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11
Set the gelatin over simmering water to melt.
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12
Add the gelatin to the syrup and continue whisking for 6 more minutes until white, fluffy and stiffened.
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13
Top the casserole with a layer of marshmallow and bake at 350 degrees for 20 minutes, until heated through and browned on top.
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14
Cook's Note: Got extra marshmallow?
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15
This should be your biggest problem.
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16
Spread a 1/8-inch coating of all-purpose flour on a baking sheet.
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17
Pipe out 1-inch rounds of marshmallow onto the flour.
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18
They will spread a little, so leave room.
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19
The marshmallows will be set in 20 minutes.
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20
Marshmallows are sticky.
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21
Dip your fingers in flour before handling.
