Prep the Sweet Potatoes

1. Before beginning this recipe you will need sweet potato puree. Preheat the oven to 400 degrees.
2. Line a baking sheet with foil and place 1-3 small to medium sweet potatoes on it. Prick with a fork in a couple of places on each potato.
3. Place in the oven and bake for 45-60 minutes (depending on how big your potatoes are). You want these to be fork tender - to check, press the back of a spoon on the hot potato or stick a fork in it - if the fork goes in easily and the potato gives when pressed with a spoon then the potato is finished. Remove and let cool for 30 minutes.
4. Once cooled slightly, carefully remove the skins and place them inside in a food processor. Blend for 1-2 minutes, or until a smooth and creamy consistency is achieved without any lumps or strings. 
5. Store in an airtight container until needed. This can be done and kept in the fridge for 3-4 days if wanting to do it in advance.

Dip Assembly

1. To a large bowl, add the cream cheese, sweet potato puree, vanilla, spices, cream, and sugar. Mix with a hand mixer for 60 seconds until smooth and creamy and everything is combined.
2. Spoon into an oven-safe baking or serving dish. 
3. Top with 1/2 a bag of mini marshmallows. 
4. Place in the oven under the broiler on low for 1-2 minutes. Do not leave it! Keep an eye on it and check every 30 seconds rotating if need be. Once perfectly golden brown and toasty on top, remove from the oven.
5. Serve immediately with graham crackers.