Twice-Baked Sweet Potatoes with Caramelized Marshmallows

Ingredients:

• 4 medium sweet potatoes (250–280 g each)
• Coconut oil cooking spray
• 0.5 tbsp. mascarpone
• 3 tablespoons light brown sugar
• 0.5 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 vanilla bean, cut in half and scraped out the seeds
• 12 caramelized marshmallows (Mojeska), cut in half, or 12 marshmallows and 16 soft caramels, cut in half

Preparation:

1. Preheat oven to 375°F (190°C). Prick the sweet potato all over with a fork, spray with cooking spray, and place in a 9×13-inch (22×32 cm) baking dish. Bake until tender, about 1 hour.
2. Let the tubers cool slightly enough to handle, then cut each one in half lengthwise and scoop out the flesh, leaving a 0.3 cm thick skin. Set the skins aside for later use.
3. In a medium bowl, combine the sweet potato flesh, mascarpone, brown sugar, cinnamon, cardamom, and vanilla seeds. Using a mixer fitted with a paddle attachment, beat the sweet potato flesh until smooth. Spoon the filling into the sweet potato skins. Top each potato with three caramelized marshmallow halves (or four caramelized halves, topped with three marshmallow halves).