Twice Baked Sweet Potatoes

0 Heat oven to 400°F.
1 Scrub potatoes clean and dry with a dishtowel. Slice each potato in half lengthwise. Rub on all sides with oil and place, cut-side down on a sheet pan. Sprinkle the peels of the potatoes with some salt.
2 Transfer the sheet pan to the oven and roast the potatoes until they can be easily pierced with a fork, 25 to 30 minutes.
3 Remove the potatoes and use tongs to flip them over so the cut-side is facing up. Let them cool for a few minutes.
4 While the potatoes cool, heat the butter in the microwave just until melted (use the defrost button which will keep the butter from overheating as it melts). 
5 Stir brown sugar, cinnamon, and salt into the melted butter.
6 Working carefully (the potatoes will still be hot; I find it helpful to hold them steady with a dishtowel in one hand), take a fork and scrape / mash the flesh of the potato, leaving the skin intact. 
7 Spoon the butter mixture over the flesh of the potatoes and go back with your fork, gently combining the mixture with the sweet potatoes. 
8 Press mini marshmallows into the potatoes. Scatter chopped pecans over the tops so that some fall between the marshmallows.
9 Return the potatoes to the oven and continue baking until marshmallows are very soft and golden brown, 10 to 12 minutes.
10 Serve immediately.