Sweet potato soufflé with nuts

Ingredients:

Pan

• 2 tablespoons unsalted butter

Coating

• 1 tbsp. pecan halves
• 0.5 cup light brown sugar
• 12-14 fresh sage leaves
• 0.5 tsp ground cinnamon

Sweet potato

• 2 sweet potatoes, 700g each, steamed, in microwave-safe bags
• 4 tbsp salted butter, melted
• 0.5 cups light brown sugar, tightly packed
• 0.5 cup heavy cream at room temperature
• 0.5 cups premium flour
• 0.5 tsp ground cinnamon
• 2 large eggs, separate the yolks from the whites and beat the whites until stiff peaks form

Topping

• 2 cups mini marshmallows

Preparation:

1. Preheat oven to 190°C. Grease the bottom and sides of a 1.75-quart (20 cm) round baking pan.
2. Place the pecans, brown sugar, sage, cinnamon, and a pinch of salt in a food processor. Process until fine crumbs form, resembling crushed cookies. Pour into the prepared pan. Coat the sides and bottom of the pan with the mixture. Add more to the bottom of the pan to create a layer about 1/4 inch thick. Set aside the remaining mixture for the topping. Refrigerate the pan and the remaining topping.
3. Sweet potato:
   
   Microwave the sweet potatoes according to package directions (usually 8 minutes). Once they've cooled to room temperature, break them in half and place them in a food processor along with the butter, sugar, cream, flour, cinnamon, and egg yolks.
4. Beat until smooth. Taste and add salt if needed. Transfer to a large bowl and fold in the beaten egg whites.
5. Pour the mixture into the prepared pan, smoothing the surface. Sprinkle the remaining topping evenly over the sweet potatoes and press lightly to create a flat surface.
6. Bake until the edges and top of the soufflé are golden brown, about 30 minutes.
7. Increase the oven temperature to 200°C. Spread the marshmallows over the soufflé and press gently to form an even layer. Bake until the marshmallows are toasted, 4-6 minutes. Serve immediately.