Slice four 1-inch slits in each potato (to release steam while baking). We make our slits along the middle of the potato, where we plan to slice the potato in half after baking.
Place potatoes on a sheet pan and roast for 45-50 minutes at 375˚F, until fork tender. Remove from oven and let cool for 10-15 minutes.
Make brown sugar pecans: add brown sugar, pecans, cinnamon, melted butter, and salt to a small mixing bowl.
Stir until well coated. Set aside.
Slice each potato in half, then use a small spoon to scoop out the filling, leaving a small border around the edge and at the bottom of the potato.
Add the filling to a mixing bowl with cream cheese, brown sugar, orange juice, butter, cinnamon and salt.
Mash/stir until well combined.
Fill each potato half with the mashed filling mixture.
Top each potato with mini marshmallows and brown sugar pecans. Press the marshmallows slightly into the sweet potato so they don't fall off while baking.
Return to oven and bake for 15 minutes, until marshmallows are golden brown and melty. Serve right away.