Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Servings: 4

Ingredients

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

Instructions

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.