6 lg. baked sweet potatoes
6 tbsp. apple juice
1/2 c. squeeze butter
2 tbsp. packed brown sugar
1/2 tsp. ginger
Cocomallow topping (recipe below)

Slice potatoes in half lengthwise. Scoop out centers, leaving 1/8 inch shell. Mash potatoes. Add apple juice, butter, brown sugar and ginger; beat until fluffy. Fill shells with potato mixture. Top with Cocomallow topping. Bake at 350 degrees for 20 to 25 minutes. Serves 12.

COCOMALLOW TOPPING:

1 c. miniature marshmallows
1/3 c. shredded coconut
1 tbsp. squeeze butter

Combine ingredients and mix well.