Marshmallow and Sweet Potato Casserole with Pecans

Instructions

• 1

  Insert 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.

• 2

  Place 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.

• 3

  Once preheated, place the pan in the oven and roast for 11 minutes. When the Rotate Remind signals, toss the pecans and continue cooking.

• 4

  The pecans should be golden brown. If not, roast them a little longer.

• 5

  Set the oven to Roast, Convection, 375°F, for 1 hour 15 minutes and press Start to preheat.

• 6

  Place the sweet potatoes in the roasting pan and pierce with a fork.

• 7

  Once preheated, place the sweet potatoes in the oven and roast for 1 hour 15 minutes.

• 8

  The sweet potatoes should be tender when pierced with a knife. If not, roast them a little longer.

• 9

  Set the oven to Air Fry, Convection, 375°F, for 8 minutes and press Start.

• 10

  Carefully 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.

• 11

  Transfer 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.

• 12

  When the oven signals, place the dish in the oven and air fry for 8 minutes.

• 13

  The marshmallows should be golden brown. If not, air fry a little longer.

• 14

  Sprinkle over the remaining chopped pecans and serve as a warm and cozy side to your Thanksgiving feast.