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.

Topping
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C).

(If using canned sweet potatoes, omit this step) Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish.

In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Pierce potatoes with a fork; arrange on paper towels in microwave oven.

Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes.

Wrap potatoes in a towel; let stand for 5 minutes.

Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.

Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.

Yield: 2 servings (serving size: 3/4 cup potatoes)