Ingredients

The following ingredients have 4 Servings
  • 4 large sweet potatoes
  • salt
  • 2 tbsp butter (melted)
  • ¼ cup milk
  • ⅓ cup brown sugar
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 3-4 cups miniature marshmallows

Instruction

  • Preheat your oven to 375 degrees.
  • Wash the sweet potatoes and poke the skins several times with a fork. Season with salt and black pepper and wrap the potatoes in tin foil, twisting the ends.
  • Bake on a baking sheet for 45-50 minutes, until potatoes are tender. Let them cool for 15-20 minutes then cut them in half and scoop out the potato from the skins. Be sure to leave a nice buffer for yourself between your scooping and the skin of the potato.
  • Add the scooped potato into a large bowl. Use your hand masher to mash your sweet potato slightly. Add butter, milk, brown sugar, vanilla, and cinnamon. Stir well to combine.
  • Fill the sweet potato skins with the sweet potato mixture.  Place back in the oven to reheat and remove and top with miniature marshmallows.
  • Toast the marshmallows by using a culinary torch or by placing the potatoes back into the oven with the broil setting on low. Watch carefully, they toast up quickly, in about 1-2 minutes.