Preheat oven to 350ºF.

Boil the sweet potatoes:

• Cover the sweet potatoes with water in a large pot. Add salt and bring to a boil. Cook for 20-25 minutes or until the sweet potatoes are fork-tender. Drain and set aside.

Blend the sweet potatoes:

• Transfer the cooked sweet potatoes to a large bowl. Add the pomegranate juice, heavy cream, maple syrup, butter, and kafe hawaij. Use a hand-mixer to blend until smooth. Taste and add more kafe hawaij and a sprinkle of salt, if you like.

Bake the sweet potatoes:

• Pour the sweet potato mixture into a 10x7 baking dish. Arrange the marshmallows on top and scatter the pecans on top.
• Transfer to the oven and bake for 25–30 minutes or until the marshmallows are lightly golden.

Broil the marshmallows (optional):

• If desired, broil the marshmallows. Turn on the broiler. Watch the casserole carefully and broil for 1-3 minutes until desired toastiness of the marshmallows is achieved.

To serve:

• Let the casserole cool for 5 minutes. Serve warm with a sprinkle more of kafe hawaij, if you like. Enjoy!