Rich, spiced, silky, and topped with our holi mane–infused marshmallows

Ingredients
    •    8 large organic sweet potatoes
    •    1 Tbsp kosher sea salt (plus more to taste)
    •    1 cup organic raw heavy cream
    •    1 tsp freshly grated organic ginger
    •    4 tsp organic Ceylon cinnamon
    •    ½ pound organic French salted butter
    •    1 cup organic brown sugar or maple sugar
    •    1 tsp pink Himalayan salt
    •    Organic holi (mane) collagen marshmallows, or your favorite marshmallows
    •    Butter for greasing the dish

Instructions

Prep the sweet potatoes
    1.    Fill a large stainless-steel pot (10–15 gallons) about ¾ full with water.
    2.    Cut the sweet potatoes in half and place them into the water.
    3.    Add 1 tablespoon kosher salt.
    4.    Bring to a boil and cook until the skins loosen and the potatoes are completely tender — about 20-50 minutes.
    5.    Drain and transfer the potatoes to a large bowl to cool slightly.

Make the whipped sweet potato base
    1.    Peel the potatoes (the skins should slip right off).
    2.    Cut them into quarters and add them to a KitchenAid or stand mixer.
    3.    Add the heavy cream, grated ginger, tangerine zest, tangerine juice, cinnamon, French butter, brown or maple sugar, and pink Himalayan salt.
    4.    Blend on medium until smooth, creamy, and fully whipped.
    5.    Taste and adjust the sweetness or spice — add more sugar, cinnamon, or ginger if desired.

Assemble and bake
    1.    Preheat the oven to 350°F.
    2.    Butter a 9 × 13–inch casserole dish.
    3.    Spread the sweet potato purée evenly into the dish.
    4.    Top generously with holi (mane) collagen marshmallows or any marshmallows you love.
    5.    Bake on the lower oven rack for about 40 minutes, watching closely to ensure the marshmallows don’t burn.