Nutritious and delicious stuffed sweet potatoes with a luscious filling seasoned with grated orange peel, allspice and nutmeg and topped with miniature marshmallows and chopped pecans.

Stuffed Sweet Potatoes

6 medium sweet potatoes

Vegetable oil

1/4 cup butter, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon grated orange peel (optional)

1/2 teaspoon ground allspice

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup miniature marshmallows

1/3 cup chopped pecans

1. Scrub potatoes thoroughly, and rub skins with oil; bake at 400°F (205°C) for 1 hour or until done. Let cool to the touch. Slice skin away from top of each potato and carefully scoop out pulp, leaving shells intact.
2. Mash pulp; stir in butter and next 6 ingredients. Spoon potato mixture into shells. Top with marshmallows and pecans.
3. Bake at 350°F (175°C) for 15 or until marshmallows are golden brown.

Serves 6.