YIELD: 6 servings PREP TIME: 15 minutes COOK TIME: 55 minute
1 cup pecan pieces, divided
6 large sweet potatoes
6 tablespoons unsalted butter, at room temperature, divided
6 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
3 tablespoons all-purpose flour
1 cup miniature marshmallows
Preheat the oven to 350 degrees F. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm. Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.
In a large bowl, mix 3 tablespoons butter and brown sugar together until it’s crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.
To the remaining brown sugar mixture, add 3 tablespoons butter, flour and remaining pecans. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.