Sweet Potato Puree With Caramelized Marshmallow

• 6lb sweet potatoes
• 2 sticks unsalted butter plus more for dish
• 1 cup heavy cream
• 1/4 tsp freshly ground nutmeg
• salt and pepper to taste
• 1 cup water
• 1 1/2 tbsp gelatin powder
• 1 cup plus 2tbsp sugar
• 1 tbsp corn syrup
• 2 egg whites

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil.
3. Prick the potatoes with a fork and place on the baking sheet. Roast until tender, about 1 hour. Let cool slightly. While the potatoes are still hot, remove skins and discard.
4. Butter a 13 x 9 baking dish.
5. In a small saucepan over medium heat, warm the butter and cream until the butter melts. working in 2 batches in a food processor, process the potatoes with butter mixture until smooth. Transfer to a large bowl. Stir in nutmeg and salt and pepper to taste. Transfer to baking dish.
6. Pour 1/2 cup of the water into a small bowl and sprinkle the gelatin on top. Let stand until the gelatin softens, about 10 minutes.
7. Meanwhile, in a saucepan over medium-high heat, bring the sugar and the remaining 1/2 cup of water and the corn syrup to a boil until it registers 240 degrees on a candy thermometer, 8-10 minutes. Remove from heat and add the gelatin mixture and whisk until dissolved.
8. Beat egg whites on medium speed until soft peaks form, about 1 minute. With the mixer running, gradually add sugar mixture and beat until soft peaks form, about 15 minutes.
9. Spread the marshmallow on top of the sweet potato puree and bake until golden brown, about 15 minutes. Cool before service. Serves 12-14.

sweet potatoes, butter, heavy cream, ground nutmeg, salt, water, gelatin powder, sugar, corn syrup, egg whites

Taken from www.epicurious.com/recipes/member/views/sweet-potato-puree-with-caramelized-marshmallow-50158928 (may not work)