Sweet Potatoes with Toasted Marshmallow Swirls

1. 1

   Preheat the oven to 400.

2. 2

   Prick the potatoes all over with a fork and put them on a rimmed baking sheet.

3. 3

   Brush with olive oil and season with salt.

4. 4

   Bake the potatoes for about 1 hour, until tender.

5. 5

   Meanwhile, spread the pecans in a pie plate and toast in the oven until golden and fragrant, about 7 minutes.

6. 6

   Let cool, then coarsely chop.

7. 7

   In a medium saucepan, combine the orange juice with the honey and brown sugar and bring just to a boil, stirring to dissolve the sugar.

8. 8

   Let the honey syrup cool.

9. 9

   In another medium saucepan, combine the granulated sugar with the corn syrup and water and cook over moderate heat, stirring occasionally, until the sugar syrup registers 240 on a candy thermometer.

10. 10

    In a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form.

11. 11

    Turn the machine to medium-high and drizzle the hot sugar syrup into the egg whites in a very thin stream down the side of the bowl; beat until stiff peaks form and the marshmallow is cool.

12. 12

    Scrape the marshmallow into a pastry bag fitted with a medium straight tip.

13. 13

    Cut off and discard the ends of the warm potatoes, then cut them crosswise into 2- to 3-inch sections.

14. 14

    Arrange on a platter.

15. 15

    Spoon some of the honey syrup over the potatoes and on the platter.

16. 16

    Pipe the marshmallow topping onto the potatoes and, using a kitchen torch, lightly toast the tops.

17. 17

    Alternatively, you can pipe the marshmallow onto a greased foiled-lined baking sheet and broil, then use a cake spatula to transfer onto each sweet potato section.

18. 18

    Sprinkle the pecans over the top and serve.

* Per serving · 4 servings · Values may vary.