Ingredients

The following ingredients have 8 Servings
  • 4 sweet potatoes
  • 1/2 cup dark brown sugar
  • 1/3 cup salted butter
  • 1/2 teaspoon pumpkin spice
  • 2 Tablespoons heavy cream
  • 2 cups mini marshmallows

Instruction

  • Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Wash the sweet potatoes and pierce them all over several times with a sharp knife or the tines of a fork. Bake for 1 hour or until tender and a sharp knife slides easily into each of the potatoes.
  • Transfer the baked sweet potatoes to a cutting board and use a large sharp knife to cut them in half lengthwise. Scoop out the center of potatoes with a spoon into a large bowl, leaving a sturdy shell about 1/4-inch thick. Be very careful as the potatoes will still be hot. 
  • Add the brown sugar, butter, pumpkin spice, and cream. Beat with a hand mixer until creamy and smooth.
  • Replace the sweet potato skins onto the lined baking sheet and then fill them with the mashed sweet potatoes and top with marshmallows.
  • Lower the oven temp to 350 degrees F. Bake just until the marshmallows are toasted, about 5-8 minutes. Serve warm.