Step 1

Preheat oven to 425 F.

Step 2

Line two small baking sheets with aluminum foil.

Step 3

On one sheet, bake potatoes on upper oven rack for 1 hour or until they can be easily pierced with a small knife.

Step 4

In the meantime, line two standard baking sheets with parchment paper.

Step 5

Place pie dough scraps onto one baking sheet, spacing at least ½-inch apart.

Step 6

Sprinkle with cinnamon sugar.

Step 7

Bake for 10 to 12 minutes on bottom oven rack until browned. Set aside to cool.

Step 8

Heat pecans and maple syrup in a medium pan, stirring often, until the syrup begins to crystallize, 4 to 6 minutes.

Step 9

Add flaky sea salt and stir to combine.

Step 10

Transfer pecans to the remaining parchment-lined baking sheet. Set aside to cool.

Step 11

When potatoes are ready, set aside until cool enough to handle, then peel.

Step 12

Set oven to broil.

Step 13

Spread mini marshmallows onto remaining foil-lined baking sheet.

Step 14

Broil 1 to 2 minutes until toasted; set aside to cool slightly, then freeze.

Step 15

Mash potatoes in a medium bowl with a fork or potato masher until mostly smooth (or completely smooth, if preferred).

Step 16

Add condensed milk, 1 ½ teaspoons pumpkin pie spice, salt, vanilla, and bourbon; stir to combine.

Step 17

Add a few drops of orange food coloring to sweet potato mixture, if using.

Step 18

Whip heavy cream in a large bowl to medium peaks.

Step 19

Fold potato mixture into whipped cream until combined.

Step 20

Remove marshmallows from freezer and tear into small pieces.

Step 21

Fold half the maple pecans, half the pie crust, and most of the marshmallows into the sweet potato mixture.

Step 22

Spoon into a standard loaf pan.

Step 23

Top with remaining pecans, pie crust, marshmallows, and pumpkin pie spice.

Step 24

Freeze at least 6 hours or overnight until firm before serving. Optional: Serve topped with whipped cream and mini marshmallows.