Ingredients
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1 medium sweet potato (about 8 ounces)
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2 teaspoons light brown sugar, divided
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2 teaspoons butter, softened
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⅛ teaspoon cinnamon
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¼ teaspoon orange zest
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1 tablespoon orange juice
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Pinch of nutmeg
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Pinch of salt
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10 mini marshmallows
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1 tablespoon chopped toasted pecans
Directions
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Position rack in upper third of oven. Preheat to 425°F.
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Prick sweet potato all over with a fork. Place on a baking sheet and bake until tender when pierced with a knife, 45 to 50 minutes. Switch oven to broil.
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When cool enough to handle, halve the sweet potato lengthwise and, leaving the skin intact, scoop out the flesh into a medium bowl. Add 1 teaspoon brown sugar, butter, cinnamon, orange zest, orange juice, nutmeg and salt; mash until chunky-smooth. Fill the potato skins with the sweet potato mixture and top with the remaining 1 teaspoon brown sugar and marshmallows.
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Broil until the marshmallows are browned on top, 1 to 2 minutes. Top with pecans before serving.
