Makes 14-16 latkes, or 6-8 servings
Recipe submitted by: Krista Towns
For the pecans:
• 1 1/2 tablespoons brown sugar
• 2 teaspoons water
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 1 cup pecan halves
For the latkes:
• 1 pound sweet potato (about 2 large)
• 2 large eggs, lightly beaten
• 1/2 cup flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Clarified butter or peanut oil for frying
For the cream:
• 5 ounces marshmallows
• 2 1/2 cups heavy cream
• 2 tablespoons bourbon (may substitute 1 teaspoon vanilla)
• 1/2 teaspoon salt
To make the pecans, whisk together sugar, water, pepper and salt in a small bowl. Place the pecans in a skillet (10 inch) over medium heat and toast, stirring frequently for 2 to 3 minutes. Add the sugar mixture and continue to stir until all the pecans are coated, 15-20 seconds. Remove from heat and spread on parchment paper, and roughly chop when cool.
Preheat oven to warm.
To make the latkes, grate the sweet potatoes with a box grater or food processor attachment. Wrap the shredded potatoes in a clean towel and wring out any excess water. Place the potatoes in a large mixing bowl, and stir in the eggs, then the flour, cinnamon, nutmeg, salt and pepper. Place a 12-inch nonstick skillet over medium high to high heat and coat the pan with a thin layer of butter or oil. When the oil is hot, working in batches, spoon 1/4 cup of the potato mixture per latke into the pan, lightly flattening each helping with a spatula into 3 1/2- to 4-inch rounds. Fry the latkes about 2-3 minutes per side or until golden brown and crispy. Remove to a baking sheet and place in oven to keep warm.
To make the cream, adjust the wire rack to the top third in the oven and heat to broil. Place the marshmallows on a baking sheet sprayed with a nonstick coating. Toast the marshmallows to a nice dark brown on the top side only. Remove from oven.
Place a 2 or 2 1/2 quart, heavy saucepan on the stove over medium-high heat. Add the cream, bourbon and salt, and bring the cream to a high simmer. Reduce the cream mixture to 1 1/2 cups, stirring frequently. Add the marshmallows, reduce the heat to medium low and continue to cook and stir until the mixture is smooth and creamy. There will be delicious brown bits in the sauce. Remove from heat.
To serve, arrange the latkes on individual plates or a platter. Drizzle with the cream and top with the chopped pecans. Garnish with a sprig of parsley or rosemary if desired.