Preheat oven to 420 F.

Wash sweet potatoes and dry them on a clean towel.

Gently slice thin sections about two-thirds the way down into the potato, leaving a solid base. Some people use chopsticks as guides for cutting the potatoes others, large metal or wooden spoons. Continue in the manner with the remaining potatoes.

Lay the cut potatoes into an oiled baking dish.

Pour half the melted brown sugar mixture over the potatoes.

Sprinkle each potato with about 1 teaspoon brown sugar and then dot all the potatoes with the remaining butter. Pour the rest of the sauce over the top and cover with foil.

For the Sauce

Melt 1 stick (½ cup) of butter with ⅓ cup Florida Crystals Organic Brown Raw Sugar, ¼ cup quince paste, 1 heaping tablespoon chopped fresh sage, 1 teaspoon Allspice, ½ teaspoon salt, ½ teaspoon pepper, 1 cup chicken stock or water in a medium saucepan until melted. Do not boil.

Cook potatoes for 35-40 minutes or until fork-tender. In the last five minutes of cooking, add a layer of cinnamon marshmallows and cook till they are melted.