Ingredients
- 50 gr. pecans
- ½ teaspoon cinnamon
- 1 whole nutmeg , for grating
- 6 sweet potatoes
- 2 tablespoons marmalade
- 50 gr. unsalted butter
- 200 gr. plain marshmallows
Method
- Preheat the oven to 200 ºC.
- Toast the pecans in a frying pan until golden, then add the cinnamon and a good grating of nutmeg.
- Cook for another 30″, then transfer to a chopping board.
- Bake or steam the sweet potatoes, doing this in the microwave will be quickest, until cooked through.
- Transfer to the board with the nuts and scoop out the flesh, discarding the skins.
- In a bowl, combine the sweet potato, marmalade and butter, mashing it all together, then season.
- Spoon into an ovenproof dish and top with the marshmallows.
- Bake for 25′, or until the marshmallows are golden and puffed up.
- Cool slightly before serving.