Preheat oven to 425˚F.

Scrub the sweet potato, pat dry, and cut in half lengthwise.

Make circular cuts around the inside of the sweet potato and a slit through the center. Optional: make cuts wider by removing thin slices of potato.

Flip the potatoes over and make cuts all the way around the sweet potato without cutting the center/middle.

Mix together 1 tablespoon of olive oil and 2 teaspoons of cornstarch. Spoon the mixture over the cut sweet potatoes, allowing it to seep into the cuts. Rub the outside of the potatoes with the same mixture. Sprinkle with coarse salt.

Bake for 30 minutes at 425˚F.

Drizzle each half with 1 teaspoon of olive oil, and sprinkle with 1/4 teaspoon of ground cinnamon and the ground nutmeg.

Continue baking for 30 minutes longer.

Mix together marshmallow cream, half-n-half, and 1/4 teaspoon of ground cinnamon. Spoon into dipping cups.

Serve marshmallow cream dip with the blooming sweet potatoes.