Based on the traditional American Thanksgiving Sweet Potato Casserole, this camp version returns the mixture to the skin, creating a deluxe stuffedpotato.
Bake or roast the sweet potatoes until cooked through, about 30 minutes at 350 degrees F (180 degrees C). They may also be wrapped in foil and placed in the coals.
When the sweet potatoes are cool enough to touch, slice in half longways and scoop out the center, leaving enough potato and skin that it still holds its shape.
In a bowl combine the sweet potato center, brown sugar, butter, orange juice, and cinnamon, then combine well. Taste and adjust the taste with additional sugar, orange juice, cinnamon, or salt.
Return the stuffing to the sweet potato then top with the marshmallows.
To finish the marshmallows on top they need to be browned. Place in a Dutch oven and place charcoal only on top to create a broiler effect. Other Options: Use a chef’s torch or similar gas flame to brown the top. Use a camp oven to brown or broil the stuffed sweet potatoes, this will vary based on the style and functionality of the camp oven being used.
When browned, serve immediately as the marshmallows can dissolve and become soggy.