Prep Time: 20 mins
Cook Time: 1 hr 20 mins
4 medium sweet potatoes
2/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
3 tablespoons butter, melted
3 ounces cream cheese, softened
Pinch of salt
1 cup mini marshmallows
Heat oven to 400 F and wash potatoes. Place on a foil-lined baking sheet and bake about an hour or until soft and a knife easily slides through the middle of each potato. Allow to cool enough to handle.
In a small bowl, stir together brown sugar, cinnamon and pecans. Set aside.
When the potatoes are cool enough to handle, cut a slit down the potato and carefully scoop out the flesh. In a medium bowl, combine sweet potato flesh with butter, cream cheese, salt and about 2/3 of the brown sugar mixture. Mix well. Carefully spoon the mixture back into the potatoes. Sprinkle top with the remaining 1/3 of the brown sugar mixture and place back on the baking sheet. Bake an additional 15 minutes.
Remove from oven and top with marshmallows. Bake 5 minutes or until the marshmallows are golden brown. Serve warm.