Roasting the potatoes:

Fire up your wood-fired Ooni pizza oven, aiming for 400°F (250°C), using a combination of lump charcoal and hardwood to maintain the heat and add layers of flavor. If using gas, preheat the oven at a low flame.

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 oneto 1¼ hours, or until soft. Rotate the potatoes and change positions every 10 minutes to ensure even cooking. The rear and sides of the oven are slightly hotter, so shifting positions will ensure consistent cooking.

As you add fuel, if the flames are too large and roll toward the rear potatoes, open the fuel hatch and allow the flames to die down, then replace the hatch to prevent burning. If using gas, turn off the oven and cook the potatoes using residual heat. Refire the oven with a low flame when the stone drops below 375°F (190°C).

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

Assembling and baking the casserole

In a large bowl, combine all ingredients except for the toppings. If you prefer something a little different with added texture, thoroughly combine half the toppings with the mixture. Mix well, then 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. Enjoy any leftovers with a mug of coffee the next day.

(Note: If cooking with wood, for the baking and browning of the marshmallows, try using a couple chunks of pecan wood for additional flavor.)