Step 1

Begin by preheating the oven to 425º f. Line a baking sheet with parchment paper.

Step 2

Wash sweet potatoes, and poke holes on all sides.

Step 3

Place on baking sheet, and bake until easily pierced with a fork (mine take around 1 hour).

Step 4

While sweet potatoes are baking, begin making marshmallows.

Step 5

Add 1/2 cup water to a small pot, and 1/2 cup into a bowl.

Step 6

Sprinkle gelatin on top of water in bowl, and set aside.

Step 7

Add maple syrup from marshmallow ingredients to water in the pot, and turn on medium heat.

Step 8

Stir every couple of minutes, and allow mixture to reach a simmer. Once simmering, reduce to medium/low heat, stirring only occasionally.

Step 9

Allow mixture to reach the soft ball stage (240ºf). -This takes mine 20 minutes or so.

Step 10

Once soft ball stage is reached, combine with gelatin and water mixture into a large mixing bowl.

Step 11

Using an electric mixture on high speed, mix for 10+ minutes, or until a gooey, thick marshmallow texture has been achieved. Set aside.

Step 12

Once sweet potatoes are removed from the oven, allow to cool enough to safely peel skin. Peel skin, and place in a large mixing bowl, or KitchenAid to prepare for mixing.

Step 13

Mash potatoes by hand, and then add coconut cream, and maple syrup from casserole section.

Step 14

Mix by hand, or with an electric mixer until smooth.

Step 15

Add in chopped pecans, and cinnamon, and mix again.

Step 16

Place mixture in a 9×13 casserole dish.

Step 17

Grabbing small portions at a time, cover casserole with marshmallow pieces.

Step 18

Place in the oven on 425º for 15-20 minutes, or until marshmallows are browned to desired level.

Step 19

Remove from oven, and serve warm. Enjoy!