Twice Baked Sweet Potatoes

Ok, we had a nice "fall" dinner on Sat. We decided to decorate our homes...you know, mums, pumpkins, bales of straw, etc... What could be better than eating a huge hearty meal when we were all done? Well, I prepared whole chickens, stuffed with apples and onions for flavor. They were seasoned with simple poultry seasoning. They were delicious!



As sides, I made the usual fresh green beans and rosemary potatoes...Yum. BUT, the star of the show was definitely the twice baked sweet potatoes! Who needs to serve dessert when you have these? Here's the recipe (or what you might want to call a recipe...I am an eyeball it sort of person!)

• Preheat oven 350. Coat 4 large sweet potatoes with oil and bake for about an hour.
  

• While the potatoes bake, mix 3/4 cup brown sugar, 1/4 cup butter, 1/2 cup pecans and a dash of cinnamon in a bowl. These are rough estimates. Use more or less to your liking!
• Chop 7 large marshmallows (or use small ones, about 5 or 6 per potato).

• Pull the potatoes out when they feel a little "squishy" in your hand. I then put them in the freezer for about 20 minutes so they could cool and I could work with them easier.
• Cut the potatoes in half and with a spoon, carve out the center of the sweet potato, leaving only the skins. Put all of the scooped potato in the bowl with the sugar, butter, nut mixture. Mix well.

• Place the skins on a pan or in some sort of a baking dish (I used a pyrex casserole dish).
  

• Scoop the sugar, butter, nut, potato mixture back into the skins. Top with the marshmallows.

Bake the "twice baked sweet potatoes" for about 30 minutes. I even turned the broiler on at the end for a few minutes to "roast" the marshmallows on top.These were really delicious and so easy to prepare!