-
1
Preheat oven to 375u00b0F.
-
2
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.
-
3
Cool the potatoes until able to handle easily about one hour or 30 minutes if cooled in the fridge.
-
4
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.
-
5
Place sweet potato skins back on the lined baking sheet.
-
6
Into the bowl with the potato flesh, add egg, the softened butter and the pure maple syrup. Mix with a mixer until smooth.
-
7
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.
-
8
For the topping:
-
9
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.
-
10
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.
