Preheat oven to 400°F.
Place hasselbacked sweet potatoes in 9-inch pie pan. Coat in butter.
In a small bowl, mix together brown sugar and spices. Coat each potato in sugar/spice mix.
Bake for 1 hour.
Remove from oven and top with gobs of mini-marshmallows (or a small amount, personal preference).
Bake additional 15 minutes until marshmallows are browned.