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Twice-Baked Sweet Potatoes with Mallow Surprise

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Ingredients

  • . 
4 medium sweet potatoes, scrubbed
  • . 
1/2 cup heavy cream
  • . 
1/2 cup butter (1 stick), softened
  • . 
1/2 teaspoon pumpkin pie spice
  • . 
1/4 teaspoon salt
  • . 
 Freshly ground black pepper, to taste
  • . 
1 cup miniature marshmallows
  • . 
1/2 cup brown sugar
  • . 
1/2 cup pecans, chopped

Details

Preparation

Step 1

Preheat oven to 400 degrees F. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let rest 5 min.

2
Handling the potatoes with a pot holder, slice each in half lengthwise and carefully scoop out the flesh into the bowl of a food processor leaving a 1/4-inch rim of flesh to support the potato skin.

3
To the food processor, add the heavy cream, butter, pumpkin pie spice, salt, and pepper. Process until potatoes are silky smooth. (Can also be done by hand with a potato masher.)

4
Spray a baking sheet with nonstick cooking spray. Place sweet potato shells on the baking sheet and add a a few miniature marshmallows to each shell. Spoon or pipe the puree mixture back into each shell. Sprinkle brown sugar and pecans on top.

5
Bake at 400 degrees until potatoes are hot, about 10 to 12 minutes.

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