Sweet Potato Casserole....ice cream

One of my favorite dishes for Thanksgiving is sweet potato casserole, however my husband doesn't care for it.  For years, I made it anyway, just to eat a serving or two for myself, then it would get lost in the fridge and I'd end up throwing out the rest a week or so later.  This went on for years.  Years!!  Then I started thinking, "How can I still have my sweet potato casserole, that will keep for awhile without going bad?"  I thought that maybe I could freeze some, and thaw it out....and the more I thought about freezing it, I thought, "Hey!  I could just turn it into an ice cream!!  Yes!  A sweet potato ice cream, with layers of toasted marshmallow ice cream!  Oh!  Even better, I'll make up some candied pecans, swirl them into the sweet potato ice cream!"
I'm not going to lie, I was really on to something with that thought..

Marshmallow Fondant

Okay, this is the third (and final) installment of my mini series on my Chocolate Lavender cake how-to!  I broke this up into three posts, because each of these items on their own would be great!  Or mix and match for an entirely different taste!  Do a store bought frosting on the cake, or use the Earl Grey buttercream frosting on a different cake (a spice cake would be lovely!), and this marshmallow fondant would be great on any cake, cupcake, or even cookie!