Heavenly delicious, sweet potatoes combined with coconut, cardamom, and heavy cream, then topped with a mixture of pecans and marshmallows toasted to perfection!!
8 med sized sweet potatoes baked
(than put through a potato ricer)
1 stick butter divided into two
2 tbsp maple syrup
1 tbsp vanilla essence
1/3 cup brown sugar, (may be omitted if potatoes are very sweet)
1/2 tsp cardamom powder
3 egg yolks
3/4 cup dessicated coconut (not sweetened)
pinch of salt
2/3 cup brown sugar (may be omitted if potatoes are too sweet)
3/4 cup toasted pecan pieces (unsalted)
2 tbsp whipping cream
3 cups marshmallows (can definitely add more if you choose)
Bake the sweet potatoes in the microwave by wrapping the potatoes individually in wet paper towel and then re wrapping it in saran wrap, once cooled unwrap and put it through the potato ricer.
Add the half stick of soft butter, stir than add the rest of the ingredients one by one mixing after each ingredient added. Than transfer into a 10″ by 12″ inch casserole dish and put it in a preheated 350 degree oven for 20 min. Keep aside the other half of butter, pecans, brown sugar (optional) and marshmallows for the topping. In a separate bowl mix together the reserved 1/2 stick butter, marshmallows, and pecan mixture and layer it on top of the sweet potato mixture and stick it back in the oven until the marshmallows are toasted and have a nice golden color on it. Let cool and enjoy!!!