Preheat your oven to 350°F (177°C). Lightly grease a baking sheet with a neutral oil, such as coconut oil or canola oil. Peel and chop the sweet potatoes and lay them in an even layer on the baking sheet. Bake them for 30 to 40 minutes, or until the potatoes are fork tender and golden. Once they’re cool, use a food processor or fork to purée them. Set aside 1 cup (150 g) of the sweet potato purée.

Use a high-speed or immersion blender to mix the coconut milk, sugars, agave, and maple syrup.

Add the puréed potato and salt, and blend until the mixture is completely smooth. Chill it for at least 2 hours, or overnight.

Once it’s chilled, add the mixture to your ice cream maker and churn according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve. Once it’s churned, transfer the ice cream to a large, freezer-safe container and gently fold in the marshmallows and pecans. Smooth the top, cover the ice cream tightly, and freeze it for at least 5 to 6 hours, or until it is firm.

You can store this ice cream in the freezer in a sealed container for up to 1 week.