5 sweet potatoes, cut in half, lengthwise
6 tablespoons Gil’s California Extra Virgin Olive Oil
1 teaspoon San Fran Sea Salt
1/4 teaspoon black pepper
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped pecans
1 (10.5oz) bag mini marshmallows
1/4 cup Gil’s 25 Year Balsamic
Fresh thyme and sage leaves for garnish
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place the halved sweet potatoes on the baking sheet. Drizzle the potatoes with 4 tablespoons of olive oil and season with salt and pepper. Place in the oven and roast for 40 minutes, flipping the sweet potatoes halfway through, or until fork tender. Remove from the oven and set aside to cool slightly (just enough for you to handle).
Once cooled, using a spoon, scrape out the centers of each sweet potato, placing the contents into a large bowl (discard the skin). Add brown sugar, cinnamon, nutmeg, and the remaining 2 tablespoons of oil to the bowl, and, using a potato masher, mash until smooth.
Lightly spritz a 13x9-inch casserole dish with cooking spray and transfer the mashed mixture to the prepared pan. Spread the mash out in an even layer and sprinkle the top with chopped pecans and mini marshmallows. Place in the oven and bake for 20-25 minutes or until hot throughout and the topping has turned golden. Remove from the oven and drizzle with balsamic. Garnish with thyme and sage leaves before serving.