Stuffed Sweet Potatoes

6-8 large sweet potatoes, with skins
3/4 cup (1 1/2 sticks) butter, at room temperature
3/4 cup packed light-brown sugar
2 cups pecans, toasted and coursely chopped
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour
1/4 teaspoon sea salt
1/8 teaspoon black pepper

Heat oven to 400˚
Place potatoes on baking sheet. Pierce potatoes in several places.
Bake in 400˚ oven until fork-tender, about 55-60 minutes.
Meanwhile, in a medium-size bowl, stir together butter and sugar until well blended. Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
Remove potatoes from oven. Cut a slash lengthwise in each potato. Using oven mitts, gently push together ends of each potato to open the slash. Season potatoes with salt and pepper. Stuff opening with marshmallow mixture. Return to oven.
Bake in 400˚ oven until stuffing is golden brown and melted, 5-7 minutes, taking care not to let the marshmallows burn. (I find that the marshmallows melt before this time is up. I like to add more to each potato when there is about a minute left.)