Twice-Baked Sweet Potatoes

Preheat oven to 375ºF.

Scrub potatoes, prick them at least twice with a fork and place on a parchment paper-lined baking sheet. Bake for 45 minutes to one hour. Check them at the 45 minute mark. When they are done, a fork should go in very easily and pull out with no resistance. Remove pan from oven and set it on a rack.

Cool the potatoes until able to handle easily about one hour or 30 minutes if cooled in the fridge.

Cut the potatoes in half lengthwise. Using a large spoon, scoop out the flesh of the potatoes leaving a thin layer inside of the skins. Dump scooped flesh of potatoes into a large mixing bowl.

Place sweet potato skins back on the lined baking sheet.

Into the bowl with the potato flesh, add egg, the softened butter and the pure maple syrup. Mix with a mixer until smooth.

With a large spoon, spoon mixture back into potato skins, filling them nice and full. I ended up throwing out 2 or 3 of the potato skin shells because I wanted mine to be good and full.

For the topping:
In a medium bowl, mix together all ingredients. With a large spoon, spoon topping onto each potato, about 1-2 tablespoons per potato. Press several mini-marshmallows into the potato and topping.

Preheat broiler to high. Return pan of potatoes to oven. Broil for only about 15-30 seconds or until marshmallows are medium to deep brown on top and puffed up.