Candied Pecan Sweet Potato Casserole with Torched Marshmallows Step-by-step instructions

Before you start

Before starting, heat the oven to 375°F (190°C) and position a rack in the middle. Have all ingredients measured and ready. The sweet potatoes need to be roasted until completely tender, so plan for about 45-60 minutes of roasting time.

You can roast the sweet potatoes a day ahead and keep them refrigerated, but bring them to room temperature before whipping. Make sure the browned butter is cooled slightly but still liquid when you add it to the potatoes.

Instructions

Roast and Whip

1. 1Roast and Whip the Sweet Potatoes
   Heat the oven to 375°F (190°C). Pierce the sweet potatoes with a fork and roast directly on the oven rack for 45-60 minutes, until very tender when squeezed. Let cool slightly, then peel and place the flesh in a large bowl. Whip the sweet potatoes with the browned butter, dark brown sugar, cinnamon, and nutmeg until smooth and velvety. Spread the mixture evenly into a 9x13-inch baking dish.
   Look for The sweet potatoes are buttery, smooth, and fragrant with warm spices.
   Tip Roasting the potatoes concentrates their sweetness; do not skip this step for the best texture.

The sweet potatoes should be fork-tender and their skins easy to peel. After whipping, the mixture should be smooth, thick, and fragrant with brown butter and spices. It should hold its shape when spread in the dish.

Top and Bake

2. 2Top with Pecans and Marshmallows
   Scatter the pecans evenly over the sweet potato mixture, pressing them in slightly. Sprinkle the mini marshmallows over the top in an even layer, covering the pecans completely.
   Look for The marshmallows form a snowy blanket over the pecan-speckled surface.
   Tip Make sure the marshmallows touch each other so they melt and puff together in the oven.

The marshmallows should be puffed and lightly golden after baking, with the pecans visible around the edges.

The casserole should be hot and bubbling at the edges. Take a moment to check the color, texture and aroma before you move on to the next step.

Torch and Serve

3. 3Bake and Torch to Golden
   Bake the casserole at 375°F (190°C) for 20 minutes, until the marshmallows are puffed and lightly golden. Remove from the oven and use a kitchen blowtorch to torch the marshmallows for about 30 seconds, moving the flame in a sweeping motion, until they are blistered and caramelized in spots. Sprinkle with flaky sea salt before serving.
   Look for Marshmallows are puffed, blistered, and deeply golden with smoky amber peaks.
   Tip Torch in a well-ventilated area and keep the flame moving to avoid burning the marshmallows.

After torching, the marshmallows should have blistered, caramelized spots and a smoky aroma. The topping should be crisp in places and gooey in others, and the flaky salt should be evenly sprinkled.

Common mistakes

One common mistake is overmixing the sweet potatoes, which can make them gluey. Whip just until smooth. Another is using too much liquid, so be sure to drain any excess moisture from the roasted potatoes before whipping.

Avoid burning the marshmallows when torching—keep the flame moving and work in a well-ventilated area. Also, do not skip the flaky salt; it balances the sweetness and enhances the caramelized flavor.

How to tell it’s done

The casserole is done when the marshmallows are puffed, lightly golden, and have started to blister in spots. The sweet potato base should be hot and bubbling around the edges.

If using a thermometer, the center of the casserole should read at least 165°F (74°C) to ensure it is heated through. The marshmallows should be caramelized with a smoky aroma, and the pecans should be toasted and fragrant.