Preheat oven to 375°

Wash the sweet potatoes and pierce several times with a fork.

Coat sweet potatoes with olive oil and wrap with tin foil.

Bake for about 1 hour and 15 minutes or until a fork can be easily inserted into the sweet potatoes.

Remove from oven, let cool.

Peel off the skin and smoosh with a potato masher. (puree if you prefer smooth mashed sweet potatoes)

Before serving, add the butter and salt then reheat on stove or in the microwave.

To make the Marshmallow Drizzle -

Microwave the marshmallow creme for 15 seconds.

Stir in the heavy cream and microwave 15 more seconds.

To serve -

Top a serving of mashed sweet potatoes with the marshmallow drizzle and pecans. Optional: sprinkle with brown sugar.