Ingredients
14 sweet potatoes
1/2 c. sour cream
6 tbsp. unsalted butter
6 tbsp. cold unsalted butter
1 3/4 c. light-brown sugar
4 tsp. freshly squeezed lemon juice
1/2 tsp. freshly grated nutmeg
Coarse salt and freshly ground pepper
c. pecans
40 large marshmallows
Preparation
Step 1Preheat oven to 400 degrees F. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.Step 2Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.Step 3Reduce oven temperature to 350 degrees F. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the cold sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.
