Individual Sweet Potato Boats

Preheat oven to 400ºF.

Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them down the middle but not all the way through. Pinch sides to open up the sweet potato.

Reduce oven temperature to 350ºF.

Once the sweet potatoes are cool enough to touch, scoop out the flesh of the potatoes, leaving a thin layer of potatoes and skin. Place the sweet potato skins (boats) on a baking sheet. Add the sweet potato flesh to a medium bowl and mash well. Add the dark brown sugar, maple syrup, butter, cinnamon and vanilla. Continue to mash until smooth. With a hand mixer, beat in the eggs and whip until the sweet potatoes are fluffy.

Spoon the whipped sweet potatoes back into the sweet potato skins. Fill to the brim and top with equal parts of mini marshmallows.

Bake the sweet potatoes for 15 minutes, then remove and add marshmallows to the top of each sweet potato. Return to the oven and bake for 15 minutes or until the marshmallows are toasted.