SERVINGS: 4-8

INGREDIENTS:

• 4 sweet potatoes
• 8 slices bacon, cooked and crumbled
• ¼ cup unsalted butter, melted
• 2 T light brown sugar
• 1 cup mini marshmallows
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• Salt
• Black pepper

INSTRUCTIONS:

1. Poke holes all over sweet potatoes with fork.  Microwave for 10 minutes, or until soft.
2. Preheat the oven to 400 degrees F and baking sheet with parchment paper.
3. When cool enough to handle, cut each potato in half lengthwise.  Scoop out flesh and transfer to a large bowl.  Place skins on the prepared baking sheet.
4. Add bacon, melted butter, brown sugar, cinnamon, cayenne, salt, and pepper to the bowl with the sweet potatoes.  Mash together until mostly smooth, but still has some chunks.
5. Fill the skins with the sweet potato mixture, dividing evenly.  Top with mini marshmallows.
6. Bake 10 minutes or until marshmallows are toasted and potatoes are warm.

NOTES:

• To make ahead, store in the refrigerator without the marshmallows.  Heat up the potatoes first, then top with marshmallows and brown.