Preheat the oven to 425°. Line a baking pan with tin foil. Place washed sweet potatoes on a pan and bake for 1 hour or until tender. Poke with a fork to measure tenderness.

Once baked, use tongs to place each potato on a cutting board and with a large sharp knife cut in half and scoop out the center of potatoes with a spoon into a large bowl. Please be very careful as the potatoes will still be hot. You can allow the potatoes to cool a little before handling, but not completely. Also be aware of the shape of the sweet potato skins as you don’t want to remove all the flesh so that the skins do not collapse.

In the large bowl of sweet potato add the brown sugar, butter and cream, and beat with a hand mixer.

Replace the sweet potato skins onto the lined baking sheet and then spoon fill them and top with marshmallows.

Lower the oven temp to 350° Bake until marshmallows are browned.

Plate the twice baked sweet potatoes and serve.