12 medium sweet potatoes
1 1/2 sticks butter or margarine
3/4 cup brown sugar
3/4 cup flour
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat oven to 400 degrees F. Spray a sheet pan with no-stick cooking spray.
Scrub sweet potatoes thoroughly. Prick each them with a fork in a couple of places, and place on the sheet pan. Bake at 400 degrees F. for about 45 minutes, or until a knife inserted in the center of the potato goes in easy.
In a large bowl, mix butter, brown sugar, and flour together. Add the cinnamon, salt, pecans and marshmallows and stir to combine.
Cut a slit in the sweet potatoes lengthwise down the center, not going all the way through. Push the ends toward the middle, which will cause the potato to open up. Fill each potato with the marshmallow mixture and put back in the oven. Back for another 20 minutes or until the topping is bubbly and brown.