Instructions

1. In a small pot, add the cream, butter, maple syrup and brown sugar.
2. Cut the vanilla bean in half. On one half, lengthwise slide down the middle pulling the seeds. (Use the remaining half by keeping in white sugar or oil to add vanilla flavor.)
3. Add the vanilla-bean seeds to the mixture above. Bring the mixture to 125 degrees on a food thermometer, remove from the heat and allow to cool.
4. Add sweet potatoes to a stove-top steam pan, and steam until fork-tender, about 8-10 minutes.
5. While potatoes are cooking, prepare 8 ramekins or soup cups. With your hand, rub the inside of the ramekin or soup cup with the reserved butter, add white sugar, and shake to cover with the sugar. Dump excess into another bowl. Repeat the process until all are dusted.
6. Drain potatoes and allow to dry as much as possible.
7. Add potatoes to the butter mixture and, using an electric mixer, whip on medium and then high speed. Season with a pinch of white pepper. Keep warm.
8. Scoop whipped sweet-potato mixture into each ramekin or soup bowl and top with mini-marshmallows.
9. Preheat broiler, and broil on the bottom shelf for 4-5 minutes to caramelize the marshmallows.