SWEET POTATO CASSEROLE INSPIRED BY FRIENDS

Preheat the oven to 300° F (150° C) with a convection fan (or 325 °F (165° C) without fan). Grease a 9x13 inch (23x33 cm) pan with nonstick spray.

Peel and cut sweet potatoes into uniform, 1 inch (2.5 cm) chunks.

Add the cut sweet potatoes to a large pot of cold water, and bring to a boil. Add ¾ tbsp kosher salt.

Reduce heat to a simmer and cover, cooking the potatoes until completely tender showing no resistance when stabbed with a paring knife, about 12-15 minutes.

Drain the potatoes and transfer them to a large mixing bowl.

Add the sugar, melted butter, vanilla extract, and the remaining kosher salt to the bowl and fold to combine.

Using a potato masher, mash the cooked potatoes until smooth and homogenous.

Spread the mixture into an even layer in the 9x13 pan. Add the marshmallow to the top in one layer.

Bake the casserole in the oven on the lowest positioned rack for 25-30 minutes or until golden brown and heated through.

Let sit for 5-10 minutes before serving.

For the Sweet Potato Mixture

For the Optional Sous Vide Method

Peel and cut sweet potatoes into uniform, 1 inch (2.5 cm) chunks.

Fill a large container ⅔ of the way full with water. Insert a sous vide cooker and set the temperature to 170 °F.

Transfer the cut sweet potatoes and cinnamon sticks to a silicone sous vide-safe bag or vacuum-seal bag. Remove all of the air from the bag and seal.

Once preheated, add the potato bag to the hot water and cook for 1 hour and 30 minutes.

Meanwhile, brown the butter in a medium saucepan over medium heat until it begins to turn a nutty brown color, about 10 minutes. Reserve until ready to use.

After 90 minutes have elapsed, remove the cooked sweet potatoes from the bag, remove the cinnamon sticks, and transfer the potatoes to a large mixing bowl.

Combine the sweet potatoes, brown butter, light brown sugar, crème fraîche, maple syrup, vanilla paste OR vanilla extract, ground cinnamon, freshly grated nutmeg, kosher salt, and beaten egg yolks. Mix until evenly distributed, but do not mash the potatoes.

Transfer the filling to a bowl of a food processor. Process the potatoes until smooth, about 60 seconds. Work in batches if necessary.

Prepare the 9x13 inch (23x33 cm) casserole dish with a generous greasing of unsalted butter. preheat oven to 325° F (165° C).

Preheat oven to 325° F (165° C).

Transfer the sweet potato filling into the prepared casserole dish and set aside

Meanwhile make the Pecan Streusel.

For the Pecan Streusel

Roughly process or chop roasted pecans using a food processor or knife.

In a medium bowl, combine flour, brown sugar, and roughly processed pecans. Mix until homogenous.

Then add melted butter and fold together until the mixture resembles sand.

For the Casserole

Crumble and spread the Pecan Streusel in an even layer over top of the Sweet Potato Mixture.

Transfer the casserole to the preheated oven and bake for 25-30 minutes.

Meanwhile, make the Whiskey Marshmallow Topping.

For the Whiskey Marshmallow Topping

For the Gelatin Mixture

Sprinkle the unflavored gelatin over water in a medium bowl and whisk to combine. Let the mixture sit for at least 5 minutes to hydrate and set.

For the Simple Sugar

In a high-sided but narrow pot, combine granulated sugar, water, light corn syrup, and 1 ½ oz whiskey. Gently whisk together and place over medium heat, covering and bringing to a simmer.

Once simmering, remove the lid and continue cooking the sugar syrup until it reaches 255° F (125° C). Turn off the heat and add the remaining ½ oz of whiskey to the sugar syrup. Allow the syrup to cool to 212° F.

Meanwhile, prepare a water bath in a small pot creating a double broiler and melt the gelatin mixture completely before adding to the bowl of a stand mixer.

Once the sugar syrup has come to temperature (212° F or 100° C) , add to the bowl of the stand mixer.

Using the wire whisk attachment, whip for about 10-15 minutes until bright white and fluffy, or at the stiff peak stage.

Optional Method 1: Transfer to a square or rectangular casserole dish and allow to set, cutting into cubes for a traditional marshmallow topping.

Optional Method 2: Immediately transfer the unset Whiskey Marshmallow Topping into a piping bag fitted with a star tip and pipe onto your slightly cooled casserole.

For the Sweet Potato Casserole Assembly

Once the 25-30 minutes have elapsed and the Sweet Potato Casserole is cooked and heated through, layer the Whiskey Marshmallow Topping overtop the slightly cooled casserole. The casserole should be just cool enough that it doesn’t melt the marshmallow topping.

Allow the marshmallow to set for 30-45 minutes, increase the oven temperature to 350 °F, then bake for 10-15 minutes until the marshmallow is golden brown.

Alternatively, if the casserole is still hot and you need to serve it, toast the marshmallow immediately using a torch.

Serve immediately.

For the Optional Maple Old Fashioned

Cut an orange peel garnish from the slice of an orange.

In a whiskey glass, add the large ice cube, whiskey, club soda, bitters, and maple syrup. Stir thoroughly then garnish with your orange twist.