8 sweet potatoes, whole
1/2 cup unsalted butter
1 bag large marshmallows
Kosher salt and freshly ground black pepper
Put sweet potatoes on a tinfoil-covered cookie sheet. Place in a preheated, 400-degree oven for 1 hour. The sweet potatoes are done when you can easily insert a fork through them. Remove from oven, and when cool enough to handle, cut them in half lengthwise. Scoop out the flesh into a mixing bowl. Whip the sweet potatoes, butter and salt and pepper with a mixer until smooth. Scoop the mixture into individual soufflé molds or a large casserole dish and top with marshmallows. Bake in a 400-degree oven until marshmallows are golden brown. Serves 6 to 8.