Twice Baked Sweet Potatoes

We transformed a classic holiday casserole into these crowd-pleasing stuffed spuds.

Ingredients

• 4 large sweet potatoes
• 1  Tbs. olive oil
• ¼ cup brown sugar
• 2 Tbs. maple syrup
• ¾ tsp. ground cinnamon
• 1 cup chopped pecans
• 3 cups mini marshmallows

Instructions

1. Heat oven to 425°F. Line the baking sheet with foil. Coat sweet potatoes with oil; prick with a fork. Place potatoes on a baking sheet. Bake until tender when pierced with a knife, 45 min. Let stand until cool enough to handle, about 10 min. Leave oven on.
2. Cut potatoes in half lengthwise ¾ of the way through. Scoop out potato flesh, leaving ¼-thick shells.
3. In a bowl, mash flesh with brown sugar, syrup, cinnamon, and ¼  tsp. salt. Spoon potato mixture into shells; place on baking sheet.
4. Bake until potatoes are heated through, 10–15 min. Dividing evenly, top with pecans and mini marshmallows. Broil on high until pecans and marshmallows are toasted but not burnt, 2–3 min.