For the mini-puft heads:
9 Stay Puft Marshmallows
Edible ink pen
9 Mini Stay Puft Marshmallows
3 pieces blue taffy
9 small pieces red fondant
For the casserole:
3 large sweet potatoes, peeled and cubed
1/4 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped pecans
2 cups Mini Stay Puft Marshmallows
To create the head, cut off 1/3 of the Stay Puft Marshmallow and discard. On the remaining marshmallow, use the edible ink pens to create the face details.
Roll out the Mini Stay Puft Marshmallow until flat. Set aside. Roll out the blue taffy and use a small round cutter to cut out a circle. Press onto the flattened Mini Puft and place onto the head to create the hat. Cut a small piece of red fondant and place on top of the hat for the tassel. Repeat to create 9 heads. Set aside.
Preheat the oven to 350°F. Prep a 2-quart baking dish with non-stick spray.
Bring a large pot of water to a boil. Add sweet potatoes and cook for 16 to 18 minutes, until fork tender. Drain.
Place the drained sweet potatoes in a large bowl. With a handheld mixer on low, mash the hot sweet potatoes with the heavy cream, butter, brown sugar, maple syrup, vanilla, cinnamon, and salt until combined. Spread into the prepped baking dish. Sprinkle the pecans over the top, then bake for 20 minutes.
Spread the Mini Stay Puft Marshmallows evenly on top. Place the Stay Puft heads around the top of the casserole. Torch to serve.
Recipe & Photography by: JustJENN RecipesClick here to print