Thanks to chef Isaac Stewart of Atlanta's CinéBistro, fries have a place on the Thanksgiving table now, too. These holiday-themed taters are seasoned with cinnamon and candied pecans and then doused in a rich marshmallow cream.
Preheat the oven to 450 degrees. Toss the sweet potatoes in the olive oil, coating well. Season lightly with salt. Carefully arrange on a sheet tray, with space between the fries. Bake for 15 minutes. Carefully flip each piece, and bake an additional 12-15 minutes. The fries should be blistered and well-browned; crispy on the outside and tender inside. Place the fries in a serving container. Sprinkle with cinnamon sugar. Sprinkle over 1/2 the pecans, drizzle with the marshmallow cream, then add the remaining pecans.
Preheat the oven to 350 degrees. Combine all of the ingredients together on a baking sheet and bake for 15 minutes.
Add the gelatin and water to the bowl of a stand mixer. Allow to bloom briefly. Combine the sugar and corn syrup in a sauce pan. Cook over medium heat until the mixture reaches soft ball stage (235-240 degrees). Start the mixer over very low speed and add the syrup to the gelatin. Slowly increase the speed. Be careful as this mixture is hot and sticky! Add the vanilla. Beat on high for a few minutes until the mixture thickens and turns white. Remove at this stage if you want a spreadable, thicker marshmallow cream. Slowly add the cream to the mixture to make a pourable sauce.