Twice-Baked Sweet Potatoes with Mallow Surprise
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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