Wash/run the sweet potatoes under cool water using colander, then pat dry with towels.
Next, thoroughly peel each sweet potato with a potato peeler.
Soak the peeled sweet potatoes in hot water overnight: (Sweet Potatoes are very fragile, boiling them causes bruising, and baking them dries them out. Letting them sit in hot water keeps them moist and is the most gentle way to get them to soften).
Remove softened sweet potatoes from the water and thoroughly pat dry with towels.
In a large mixing bowl, use a potato masher or fork to mash them gently.
Use an orange grater on the orange and add grated orange rind to the mixture.
Add the Maple, orange juice and whipping creme. Then, using an electric mixer on a low setting, gently mix till everything is a fluffy and whipped consistency -- no lumps!
Pour into an oblong baking dish and cover with foil, then bake at 325F for 20-25 minute.
Remove from the oven and add marshmallows to completely cover the top, then resume baking uncovered for about 5 minutes more, but be careful -- marshmallows burn very quickly and you only want them to be lightly golden brown, so keep checking.
Once the sweet potatoes are finally removed from the oven, add the fresh mint all around the perimeter of the sweet potatoes, and they will take on a slight mint flavor as they cool.