6 lg. sweet potatoes
1/4 c. heavy cream
8 oz. pkg. marshmallows
4 tbsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
4 tbsp. butter
1/2 c. chopped walnuts

Preheat oven to 450 degrees. Scrub sweet potatoes, rub the skins with oil and bake until tender, about 45 minutes. Prick each one halfway through baking to allow steam to escape. When potatoes are completely cooked, cut them lengthwise and scoop out the insides with a teaspoon. Do not break the skins. Use a fork to mash potatoes with butter, cinnamon, nutmeg and brown sugar. Stir in cream. Beat until fluffy. Add nuts and stir well.

Spoon mixture into the skins. Place on baking sheet and bake for 15 minutes, until light brown. Remove potatoes from oven and top with marshmallows, pushing them into mixture. Bake additional 5 minutes.