Stuffed Sweet Potatoes

Ingredients

• 6 large sweet potatoes
• 8 ounces light cream cheese
• 1 cup mini marshmallows
• 1 cup sugared pecans

Instructions

1. Preheat oven to 400ºF.
2. Pierce sweet potatoes with a knife or fork.
3. Place on a baking sheet lined with parchment paper. Bake for 45 minutes until tender. Remove from oven. Allow to cool slightly.
4. Cut each potato in half, lengthwise. Scoop out the flesh and add to a large bowl.
5. Add cream cheese and use a potato masher to mash together.
6. Place skins back into oven and allow to crisp slightly. Remove from oven.
7. Spoon potato mixture back into skins and top with marshmallows and nuts.
8. Return to oven to allow marshmallows to toast. Serve hot.