Mix it up this Thanksgiving. These sweet potatoes are twice baked with the brown sugar, butter, chopped pecans and marshmallows right inside the potato skin! Recipe below. Enjoy! 
..... and Happy Thanksgiving! 

Individual Sweet Potatoes with Pecans & Marshmallows

Ingredients
6 small sweet potatoes (about 4 pounds)
1 stick unsalted butter
Sea salt, to taste
1 cup chopped pecans
1 cup brown sugar
1 cup miniature marshmallows

Directions
1. Preheat your oven to 400º. Wash and scrub potatoes, and wrap individually in foil while still slightly damp. Place potatoes directly on oven rack; bake at 400º for about 1 hour or until fork tender. Remove from oven and allow to cool slightly and then remove all the foil.

2. Cut a 4 inch slit in the top of each potato, and pull the potato apart a bit. Sometimes it easier to push together at both ends. 

3. Add about 1 pat of butter to each potato and mush it into the flesh of the potato with a fork. Try and stir the butter into the potato without breaking the skin or messing up the potato too much. Then sprinkle 1 teaspoon of brown sugar, 1 pinch of salt, and 1 teaspoon of finely chopped pecans all over the top of the potato (but still inside the skin). Add your miniature marshmallows right on top of everything and place on a baking sheet, and continue to bake at 400° for 5 minutes or until marshmallows are golden brown and slightly melted. Serve warm. Enjoy!

TIP: You can add or subtract the amount of pecans, butter, and brown sugar. It's just to taste so you really can't mess up the recipe.