Sweet potato tzimmes

Ingredients:

• 900 g of sweet potato
• 1/4 cup honey
• 2 tablespoons unsalted butter
• 2 tablespoons molasses
• 0.5 tsp ground cinnamon
• 1/2 cup coarsely chopped pecans, lightly toasted in the oven at 350°F (175°C) for 4 minutes
• 1 packet of gelatin
• 1/4 cup water + 1/4 cup
• 1/4 cup light corn syrup + 1/4 cup
• 3/4 cup sugar
• Flour for dusting the baking sheet
• 0.5 tsp vanilla extract
• 0.5 tsp dark rum

Preparation:

1. Preheat the oven to 190°C (375°F). Bake the sweet potatoes for 45 minutes. Once they've cooled slightly, peel them and mash them with honey, butter, molasses, cinnamon, and pepper. Transfer the purée to a 2-quart casserole. Sprinkle with nuts.
2. Marshmallow:
   
   In a small bowl, soften the gelatin with 1/4 cup water. Set aside. In a small saucepan, combine the remaining 1/4 cup water, 1/4 cup corn syrup, and sugar. Heat to 230°F (115°C) on a candy thermometer (soft ball stage).
3. Meanwhile, place the remaining 1/4 cup corn syrup, vanilla, and rum in the bowl of a stand mixer fitted with a whisk attachment. Add the hot syrup to the bowl and beat on high speed for 3-5 minutes, until thickened.
4. Place the gelatin over a pan of simmering water to dissolve. Add the gelatin to the syrup and continue whisking for another 6 minutes, until the mixture turns white and fluffy.
5. Innings:
   
   Place a layer of marshmallows on top of the sweet potatoes and bake at 350°F (175°C) for 20 minutes, until the casserole is heated through and golden brown on top.