Add 2 cups of water in a roasting pan along with potatoes. Roast potatoes at 350 degrees until tender. Remove skin.
Mix filling ingredients in a large bowl and whip until smooth and fluffy.
Crush cracker crumbs and mix crust ingredients
Pace 1/8 to 1/4 cup cup of crumbs into each ring mold. press lightly for even distribution.
Add 3/4 cup of filling to each ring mold leaving 1/2 inch of space on top to place nuts/praline sauce. Smooth for even distribution
Bake at 350 degrees for 45 min to 1 hr or until set.
Make praline sauce by adding ingredients into a sauce pan and bring to a boil
Add 2 tablespoons chopped pecans/walnuts to each ring mold.
Drizzle 2-3 tablespoons of Praline Sauce over each ring mold.
Bake at 350 for 15-20 minutes.
Mix meringue ingredients with an electric mixer until light and fluffy with stiff peaks.
Mix remaining marshmallow sauce ingredients in a sauce pan and bring to a boil. Cook until mixture thickens/ reduces by 1/3. (Cooking it to soft ball stage). (For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form asoft ball.)
Gradually pour this sauce into the merengue while mixing with the electric mixer on high so that it fully incorporates. Be careful not to burn yourself.
Remove desserts from ring mold.
Add a large dollop of the marshmallow fluff on top of each dessert and lightly torch the top of the marshmallow fluff for color and flavor.