6 small/medium sweet potatoes, scrubbed
1 tablespoon olive oil
2 tablespoons softened butter
1/4 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup Campfire® mini marshmallows
9 Campfire® regular marshmallows, cut in half (or an additional 1 cup of mini marshmallows)
Preheat oven to 375 degrees. Rub sweet potato skins with olive oil and place on parchment lined baking sheet. Bake for about 45-60 minutes or until sweet potatoes are cooked through. Remove from oven and allow them to cool until easy to handle. Reduce oven temperature to 350 degrees.
When potatoes are cool enough to handle, carefully cut off the top 1/2 inch of each potato, lengthwise. Discard the tops. Using a spoon, carefully remove the flesh of the potatoes, leaving a small amount along the inside of the skins to help hold the shapes of each potato.
In the bowl of a stand mixer fit with a paddle attachment, mix together sweet potato flesh, butter, brown sugar, vanilla extract, cinnamon, nutmeg and allspice until smooth. Gently fold in 1 cup of mini marshmallows with a spatula. Divide mixture back into the potato skins and top with halved marshmallows or additional mini marshmallows. Bake for 15 minutes or until filling is heated through and marshmallows are melted. Turn on the broiler for about 1 minute to toast the tops of the marshmallows.
Serve immediately and enjoy!
Sweet potatoes can be baked mixed and filled the day before serving. On the day of your dinner, top each potato with the marshmallows and bake at 350 degrees for about 25 minutes or until heated through. Broil for 1 minute to toast the tops of the marshmallows.
