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1
Preheat the oven to 400.
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2
Prick the potatoes all over with a fork and put them on a rimmed baking sheet.
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3
Brush with olive oil and season with salt.
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4
Bake the potatoes for about 1 hour, until tender.
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5
Meanwhile, spread the pecans in a pie plate and toast in the oven until golden and fragrant, about 7 minutes.
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6
Let cool, then coarsely chop.
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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.
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8
Let the honey syrup cool.
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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.
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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.
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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.
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12
Scrape the marshmallow into a pastry bag fitted with a medium straight tip.
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13
Cut off and discard the ends of the warm potatoes, then cut them crosswise into 2- to 3-inch sections.
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14
Arrange on a platter.
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15
Spoon some of the honey syrup over the potatoes and on the platter.
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16
Pipe the marshmallow topping onto the potatoes and, using a kitchen torch, lightly toast the tops.
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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.
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18
Sprinkle the pecans over the top and serve.
