then topped with toasted marshmallows.
wash the sweet potatoes and poke the skins several times with a fork. season with salt and black pepper and wrap the potatoes in tin foil, twisting the ends.
bake on a baking sheet for 45-50 minutes, until potatoes are tender. let them cool for 15-20 minutes then cut them in half and scoop out the potato from the skins. be sure to leave a nice buffer for yourself between your scooping and the skin of the potato.
add the scooped potato into a large bowl. use your hand masher to mash your sweet potato slightly. add butter, milk, brown sugar, vanilla, and cinnamon. stir well to combine.
fill 