Babish Sweet Potato Casserole Ingredients:

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4 lbs potatoes, peeled + cut into 1” cubed

2 cinnamon sticks

5 oz unsalted butter, cubed + more for greasing

3 egg large yolks

4½ oz light brown sugar

2 oz maple syrup

4 oz creme fraiche

1½ tsp kosher salt

½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

2 tsp vanilla paste

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Pecan Streusel Ingredients:

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6 oz brown sugar

4 ½ oz all-purpose flour

½ tsp kosher salt

2½ oz unsalted butter, melted

4½ oz pecans, roasted + roughly chopped

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Marshmallow Topping Ingredients:

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½ oz powdered gelatin (2 envelopes)

7 oz water, cold + divided

2 oz + ½ oz The Singleton Whisky, divided

6 oz granulated sugar

1 oz light corn syrup

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Babish Sweet Potato Casserole Method:

1. Fill a large container ⅔ of the way full with water. Insert a sous vide cooker and set the temperature to 170 °F.

2. Preheat the oven to 325 °F. Grease a 9x13 pan with room temperature butter.

3. Transfer the cut sweet potatoes and cinnamon sticks to a silicone sous vide-safe bag or vacuum-seal bag. Remove all of the air from the bag and seal.

4. Once preheated, add the potato bag to the hot water and cook for 1 hour and 30 minutes.

5. Meanwhile, brown the butter in a small saucepan over medium heat, about 10 minutes. Reserve until ready to use.

6. Remove the potatoes from the bag and transfer them to a large bowl. Combine the sweet potatoes, reserved browned butter, egg yolks, brown sugar, heavy cream, and seasonings.

7. Transfer the filling to a bowl of a food processor. Process the potatoes until smooth, about 60 seconds. Work in batches if necessary.

8. Pour the sweet potato filling into the prepared baking pan. Bake for 20-25 minutes, or until the sweet potato filling is warmed through and set.

9. Meanwhile, make the Marshmallow Topping.

10. Once the sweet potato filling is ready, sprinkle an even layer of the Pecan Streusel on the potato filling, then spread or pipe the marshmallow topping over the top.

11. Toast the marshmallow immediately using a torch, or allow the marshmallow to set for 30-45 minutes, increase the oven temperature to 350 °F, then bake for 10-15 minutes until the marshmallow is golden brown.

12. Allow the casserole to cool for 5 minutes before serving.

    Pecan Streusel Method:

13. In a medium bowl, combine the sugar, flour, salt, and butter and fold together until the mixture resembles sand. Add the pecans and fold to combine.

    Marshmallow Topping Method:

14. Sprinkle the powdered gelatin over 5 ounces of water in a medium bowl and whisk to combine. Let the mixture sit for at least 5 minutes to hydrate.

15. In a high-sided but narrow pot, combine the remaining 2 ounces of water, 2 oz whisky, sugar, and corn syrup. Cover the pot with a lid and bring the mixture to a simmer.

16. Once simmering, remove the lid and continue cooking the sugar syrup until it reaches 255 °F. Turn off the heat and add a splash (about ½ oz) of whisky to the sugar syrup.

17. Meanwhile, prepare a water bath in a small pot. Once the sugar syrup has come to temperature, pour it into the bowl of a stand mixer.

18. Allow the syrup to cool to 212 °F, this will prevent the gelatin from denaturing. Meanwhile, melt the gelatin mixture over the prepared water bath.

19. Add the melted gelatin to the slightly cooled sugar syrup and whip until bright white and fluffy. Optionally, transfer the marshmallow topping into a piping bag fitted with a star tip. Use immediately.