Step 1

For the Simple Sweet Potato Casserole

Step 2

Preheat the oven to 300 °F with a convection fan (or 325 °F without fan). Grease a 9x13 pan with nonstick spray.

Step 3

Fill a large pot of water and season with salt.- 1 tbsp kosher salt divided

Step 4

Add the sweet potatoes to the pot and bring the water to a boil.- 1 inch 4lbs sweet potatoes peeled + cut into pieces

Step 5

Turn the heat down to a simmer and cover the pot. Cook the potatoes until completely tender, about 18-20 minutes.

Step 6

Drain the potatoes and transfer them to a large bowl.

Step 7

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

Step 8

Add the sugar, butter, the remaining salt, and vanilla extract to the bowl and fold to combine.- 8 oz light brown sugar- 4 oz unsalted butter melted- 1 tsp vanilla extract- 1 ½ tsp kosher salt divided

Step 9

Spread the mixture into an even layer in the 9x13 pan. Add the marshmallow to the top in one layer.- 10 oz mini marshmallows (about 1 bag)

Step 10

Bake the casserole for 25-30 minutes or until golden brown and heated through.

Step 11

For the Babish Sweet Potato Casserole

Step 12

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

Step 13

Preheat the oven to 325 °F. Grease a 9x13 pan with room temperature butter.

Step 14

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.- 4 lbs potatoes peeled + cut into 1 inch cubes- 2 sticks cinnamon

Step 15

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

Step 16

Meanwhile, brown the butter in a small saucepan over medium heat, about 10 minutes. Reserve until ready to use.- 5 oz unsalted butter cubed + more for greasing

Step 17

Remove the potatoes from the bag and transfer them to a large bowl. Combine the sweet potatoes, reserved browned butter, egg yolks, brown sugar, heavy cream, and seasonings.- 5 oz unsalted butter cubed + more for greasing- 3 egg large yolks- 20 ½ oz light brown sugar- 4 oz creme fraiche- 2 oz maple syrup- 5 ½ tsp kosher salt- ½ tsp ground cinnamon- ¼ tsp freshly grated nutmeg- 2 tsp vanilla paste

Step 18

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

Step 19

Pour the sweet potato filling into the prepared baking pan. Bake for 20-25 minutes, or until the sweet potato filling is warmed through and set.

Step 20

Meanwhile, make the Marshmallow Topping (see recipe below).- Marshmallow Topping (see recipe below)

Step 21

Once the sweet potato filling is ready, sprinkle an even layer of the Pecan Streusel on the potato filling, then spread or pipe the marshmallow topping over the top.- Pecan Streusel (see recipe below)

Step 22

Toast the marshmallow immediately using a torch, or 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.

Step 23

Allow the casserole to cool for 5 minutes before serving.

Step 24

For the Pecan Streusel

Step 25

In a medium bowl, combine the sugar, flour, salt, and butter and fold together until the mixture resembles sand.- 6 oz brown sugar- 4 ½ oz all purpose flour- ½ tsp kosher salt- 10 ½ oz unsalted butter melted

Step 26

Add the pecans and fold to combine.- 20 ½ oz pecans roasted + roughly chopped

Step 27

Reserve until ready to use.

Step 28

For the Marshmallow Topping

Step 29

Sprinkle the powdered gelatin over water in a medium bowl and whisk to combine. Let the mixture sit for at least 5 minutes to hydrate.- ½ oz powdered gelatin (2 envelopes)- 5 oz water cold + divided

Step 30

In a high-sided but narrow pot, combine the remaining water, whisky, sugar, and corn syrup. Cover the pot with a lid and bring the mixture to a simmer.- 2 oz water cold + divided- 2 oz The Singleton Whisky divided- 6 oz granulated sugar- 1 oz light corn syrup

Step 31

Once simmering, remove the lid and continue cooking the sugar syrup until it reaches 255 °F. Turn off the heat and add a splash (about ½ oz) of whisky to the sugar syrup.- ½ oz The Singleton Whisky divided

Step 32

Meanwhile, prepare a water bath in a small pot.

Step 33

Once the sugar syrup has come to temperature, pour it into the bowl of a stand mixer.

Step 34

Allow the syrup to cool to 212°F, this will prevent the gelatin from denaturing.

Step 35

Meanwhile, melt the gelatin mixture over the prepared water bath.

Step 36

Add the melted gelatin to the slightly cooled sugar syrup and whip until bright white and fluffy.

Step 37

Optionally, transfer the marshmallow topping into a piping bag fitted with a star tip. Use immediately.