Marshmallow and Sweet Potato Casserole with Pecans

Instructions

• 1Insert the wire rack into position 6. Set the oven to Roast, Convection, 350°F, for 11 minutes, enable Rotate Remind and press Start to preheat. Line the roasting pan with parchment paper. Meanwhile, continue to the next step.
• 2Place the sugar, water and ¼ teaspoon of the salt in a bowl and mix to combine. Add the pecans and toss to coat. Transfer to the prepared pan.
• 3Once preheated, place the pan in the oven and roast for 11 minutes. When the Rotate Remind signals, toss the pecans and continue cooking.
• 4The pecans should be golden brown. If not, roast them a little longer.
• 5Set the oven to Roast, Convection, 375°F, for 1 hour 15 minutes and press Start to preheat.
• 6Place the sweet potatoes in the roasting pan and pierce with a fork.
• 7Once preheated, place the sweet potatoes in the oven and roast for 1 hour 15 minutes.
• 8The sweet potatoes should be tender when pierced with a knife. If not, roast them a little longer.
• 9Set the oven to Air Fry, Convection, 375°F, for 8 minutes and press Start.
• 10Carefully peel and remove the flesh from the sweet potatoes. Place in a mixing bowl and mash using a whisk. Heat the butter in a small saucepan over high heat. Continue heating until the butter turns a nut-brown color, then immediately remove from the heat and pour over the sweet potatoes. Add the maple syrup, cream and remaining salt and mix to combine.
• 11Transfer the sweet potato to a 10½-inch x 7½-inch baking dish. Chop the pecans and sprinkle half of them over the sweet potato. Top with the marshmallows.
• 12When the oven signals, place the dish in the oven and air fry for 8 minutes.
• 13The marshmallows should be golden brown. If not, air fry a little longer.
• 14Sprinkle over the remaining chopped pecans and serve as a warm and cozy side to your Thanksgiving feast.