For the pecan candy: Preheat the oven to 225 degrees F. Lightly spray a nonstick pan with oil or pan spray.
Whip together the egg whites, molasses and 1 tablespoon water in a stand mixer until soft peaks or fluffy. Fold the pecans into the bowl.
In a smaller bowl, combine the sugar, cinnamon, salt, coriander, cayenne and cumin. Place the pecans on the prepared baking sheet and dust over the spice and sugar mixture.
Bake in the oven until evenly browned and fragrant, 45 minutes to 1 hour, stirring every 10 to 12 minutes. Be sure to spread out each individual pecan when removed from the oven and let cool. Roughly chop the pecans and store in an airtight container until needed.
For the potato puree: Place the potatoes, stock, salt and pepper into a medium saucepan with a lid. Heat the pot to a boil, return to a simmer, cover and cook until the potatoes are very tender, 20 to 25 minutes.
Add the potatoes, but not the liquid, to a food processor and puree until smooth. Add the butter, vanilla seeds and cinnamon, if using, to the puree. Pulse again until all the ingredients are incorporated and smooth.
Butter a 9-inch casserole dish that has enough volume to hold the finished puree. Place the puree in the buttered casserole. (Or hold until ready to place into the casserole.)
For the marshmallow topping: Combine in a stand mixer the egg whites, 1 cup of the sugar and vanilla extract. Beat the mixture using the whip attachment until soft peaks form.
Simultaneously heat the remaining 1 3/4 cup sugar and 1 cup water in a small saucepot until the mixture reaches 240 degrees F on a sugar thermometer.
Place the gelatin in a mixing bowl and slowly pour in the sugar syrup over the gelatin. Begin mixing at half speed until combined. Then incorporate the egg mixture and whip until slightly cool to the touch.
To finish: Preheat the oven to 350 degrees F. Spread the marshmallow topping over top of the sweet potatoes in the casserole. Top with the pecan candy, place into the oven and bake for 15 to 20 minutes. And then rotate the pan and bake until the meringue is browned and the potatoes are hot throughout, another 8 to 10 minutes. Remove and let stand for 5 to 8 minutes and serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1225.39 Kcal (5130 kJ)
Calories from fat	528.64 Kcal
		% Daily Value*
Total Fat	58.74g	90%
Cholesterol	16.21mg	5%
Sodium	16022.46mg	668%
Potassium	837.75mg	18%
Total Carbs	148.54g	50%
Sugars	51.17g	205%
Dietary Fiber	10.62g	42%
Protein	19.47g	39%
Vitamin C	3.5mg	6%
Vitamin A	1.4mg	48%
Iron	3.6mg	20%
Calcium	104.1mg	10%

Amount Per 100 g
Calories	302.76 Kcal (1268 kJ)
Calories from fat	130.61 Kcal
		% Daily Value*
Total Fat	14.51g	90%
Cholesterol	4.01mg	5%
Sodium	3958.67mg	668%
Potassium	206.98mg	18%
Total Carbs	36.7g	50%
Sugars	12.64g	205%
Dietary Fiber	2.62g	42%
Protein	4.81g	39%
Vitamin C	0.9mg	6%
Vitamin A	0.4mg	48%
Iron	0.9mg	20%
Calcium	25.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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