Texas Roadhouse Sweet Potato

4 Sweet potatoes washed and pricked with a knife on top once
2 cups mini marshmallows

HONEY CINNAMON BUTTER
4 tablespoons softened butter
1/2 teaspoon cinnamon
1 dash vanilla
2 teaspoons honey

CARAMEL SAUCE
4 tablespoons butter
1/4 cup brown sugar
2 tablespoons honey

ASSEMBLY
Mini Marshmallows

Heat the oven to 450 degrees. Lay a little foil on the oven rack and place each potato on top. Bake for 35-45 minutes or until cooked through. Pierce the top of the potato in a line from one end to the other and using oven mitts, squeeze in and together, pressing the potato open. Place 1 tablespoon of the honey cinnamon butter and a few marshmallows in the bottom, drizzle with caramel sauce and place more marshmallows on top. Place back in the oven for 2-4 minutes or until the marshmallows are golden and fluffy.

HONEY CINNAMON BUTTER
In a small dish, stir the butter until creamy. Add in the honey, cinnamon, and vanilla and stir to combine. Place the butter on saran wrap and wrap into a log to refrigerate until chilled.

CARAMEL SAUCE
In a saucepan over medium heat, add the butter, brown sugar and honey, whisking to combine. Cook until it begins to bubble then turn down to low and allow to simmer until thick, about 5 minutes.