Fire up your wood-fired pizza oven, aiming for 400°F (250°C).

When the oven reaches 375°F (190°C), place the grizzler plate inside, ridge side up, to preheat.

Pierce the potatoes several times. Once the oven has reached 400°F (250°C), place the sweet potatoes on the grizzler and bake for 1 to 1¼ hours, or until soft. Rotate the potatoes and change positions every 10 minutes.

If the flames get too large and roll toward the rear potatoes, open the fuel hatch and allow the flames to die down, then replace the hatch.

Once the potatoes are done, remove them from the oven. Set aside until cool enough to handle, then peel off the skin or cut open and scoop out the insides. Mash to a velvety smooth consistency.

In a large bowl, combine all ingredients except for the toppings.

If you prefer added texture, thoroughly combine half the toppings with the mixture. Spoon into the oiled skillet.

Bake at 375°F (190°C) for 25 minutes, until heated through.

Top with pecans, followed by marshmallows, and bake for 5 minutes, or until marshmallows are lightly toasted.

Serve immediately.