These twice-baked sweet potatoes with a crunchy marshmallow topping are perfect for the holidays or anytime you want a special side dish!
Bake your sweet potatoes directly on the oven rack for about an hour at 375 degrees Fahrenheit, or until they are tender. Poke them along the center after 40 minutes.
Slice the potatoes open down the center, then squish them open from the ends. Scoop out the centers, being very careful not to tear the skins.
Mash up the cooked sweet potato, leaving it a bit chunky. Add the vegan brown sugar, vegan butter, salt, and pumpkin pie spice. Mix together. Add the vegan milk and mix again.
Divide the filling by the number of potato skins you have. Place the potato skins on a lined baking sheet, and carefully stuff them with the filling.
Add about 24 of the Dandies mini marshmallows to the top of each sweet potato. Squish them into the filling a little bit.
Bake the stuffed sweet potatoes for 20 minutes at 375 degrees Fahrenheit. Broil for one to two minutes, watching very closely, until the marshmallows are as browned as you want them to be. Serve and enjoy!