Sweet Potatoes:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Rub potatoes with evoo. Bake in a 350°F oven, for 45 minutes to 1 hour, until very soft and a paring knife can be inserted without resistance. Let cool.

3. Cut potatoes in half lengthwise. Scoop sweet potato pulp out into a medium bowl, leaving some on the sides of the potato for stability. Set potato skins aside.

4. Add coconut cream, maple syrup, orange zest and juice, cayenne, cinnamon, cloves, nutmeg, and salt into the bowl of sweet potato pulp. Mash until creamy.

5. Divide stuffing among the 6 potato halves, and place on a baking sheet.

Brûléed Marshmallow Topping:

1. Gently sprinkle gelatin over ¼ cup cold water in a small bowl. Avoid creating clumps.

2. In a small saucepan fitted with a candy thermometer, heat the remaining ⅓ cup water, corn syrup, and sugar. When the sugar syrup reaches 210°F, start on egg whites.

3. In the bowl of a stand mixer, whip egg whites until frothy. As the syrup reaches 245°F, increase mixer’s speed to high, and slowly drizzle syrup onto the side of the bowl as whites are whipping, avoiding pouring directly over or near the beaters. Aim for between the mixing bowl and the beaters.

4. With whites still whipping, scrape softened gelatin into the empty, warm pan that the syrup was in; stir until dissolved. Using the same method for syrup, slowly drizzle gelatin on the side of the bowl as whites are whipping, avoiding pouring directly over or near the beaters. Add vanilla, and continue beating for 5 to 10 minutes, until the outside of the bowl is cool to the touch.

5. Swirl marshmallow topping over stuffed sweet potatoes, making billowy peaks and crannies. Brûlée topping with a kitchen torch for 1 to 2 minutes, until browned. Or, place under the broiler for 2 to 4 minutes, carefully watching so topping doesn’t burn.